Preface by Alain Ducasse. Illus. with photographs in color by Maki Manoukian. 10.5x8.25", pictorial cloth. First Edition. Paris: Editions Ducasse, 2021.

In French. A unique culinary journey with 67 recipes available there and here. Marseille chef Georgiana Viou grew up in Cotonou in a family where cooking was both a serious and joyful affair. 

She has kept the taste of childhood which she wants to convey here with all simplicity. In addition to family and intimate recipes, such as those for mantindjan (queen of leaf sauces), piron rouge (gari polenta with tomato sauce) or yèkè-yèkè (white corn couscous), there are numerous recipes for well-known street food in Benin: ata (salted bean fritters), kluiklui (peanut breadsticks), kohuncadas (caramelized peanut candies), blèfoutou (breadfruit fries). Benin cuisine, at the crossroads of multiple influences, is based on ingredients often common to many West African countries. This book also pays tribute to them with superb photo reports, particularly in the markets of Cotonou.