Benedicte Bortoli: Mory Sacko, Gebunden

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Recipes and stories from Michelin-starred chef Mory Sacko, who draws on his African heritage, passion for Japan, and French culinary education to create a cuisine distinctly his own

Mory Sacko is one of France's most famous young chefs and a rising star in global gastronomy. His distinctive cooking style, on view at his Paris restaurant, Mosuke, might best be described as a subtle conversation between West and Central Africa, France, and Japan, combining French produce, techniques, and aesthetics with African recipes and Japanese seasoning.

In his debut cookbook, Sacko presents more than 60 recipes featuring his favorite ingredients, such as sweet potato, peanuts, scallops, and seaweed. Organized seasonally, the recipes are introduced with an image of their star component and accompanied by text that explores what makes the ingredient essential to Sacko's cooking. These recipes include some of Sacko's most acclaimed signature dishes, including his reinterpretation of chicken yassa and his much-loved pepe soup. Sacko describes his culinary techniques and methods, offering aspiring and professional chefs insight into the workings of his award-winning kitchen.

Sacko's deep appreciation for hospitality and warmth shine through in the book's personal essays, which delve into his cooking philosophy and values, his origins and career path, and the sources of his inspiration. At Mosuke, one of the things Sacko values most is making his guests feel welcomed, which he does by personally greeting them each night at his restaurant, as if it were his home. This intimate, beautifully photographed book offers a similar experience: an invitation to experience the chef's remarkable cuisine, and a window into the mind of one of today's most exciting culinary creators.