EVENT ALERT: Ziggy Marley book signing in LA
Ziggy Marley will be signing copies of the Ziggy Marley and Family Cookbook at the Barnes & Noble at The Grove in Los Angeles on November 3rd.
Thursday, November 3, 7:00 PM
Los Angeles, California
Barnes & Noble
The Grove at Farmers Market
189 The Grove Dr., Unit K-30
As the oldest son of Bob and Rita Marley, Ziggy was raised with both traditional Jamaican food and the more natural and healthy “ital” food of the family’s Rastafari culture. The fifty-four recipes included in the book, inspired by Ziggy’s youth and accompanied by beautiful photos, are contributed by Ziggy, his wife Orly, his sister Karen, as well as renowned chefs Bruce Sherman (Coconut Carrot Curry), Ben Ford (Escabeche, Escovitch), and Leonie McDonald (Caribbean Salsa). Many of the recipes are vegetarian, vegan, and/or gluten-free.
We’ve received some phenomenal praise for the Ziggy Marley and Family Cookbook, including:
“[Ziggy’s] first collection of recipes pays homage to the flavors of his youth and the food he loves to cook for his wife and five children.” —People.com
“A medley of lively recipes like Roasted Yam Tart and Coconut Dream Fish.” —Family Circle
“The book features updated versions of favorite Jamaican and Rastafarian-inspired meals from those closest to him. Along with Marley’s own creations, like the sublime Coconut Dream Fish and aforementioned Mancakes, recipes include his wife Orly’s morning oatmeal, his sister Karen’s lentil soup, recipes from his daughter Judah and mother-in-law, fresh juices like those his father enjoyed and contributions from several renowned chefs.” —Parade
From the introduction by Ziggy Marley:
I first started dabbling in the kitchen as a teenager. I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dad’s juices . . . Our Rasta culture was different than regular Jamaican culture. We used to have both sides then, because my auntie would cook the more traditional Jamaican food. On the other side, our Rasta culture drew us to a different way of eating. My father would always have a lot of juices and greens and nuts. We were introduced to ital food—fresh, organic, and nutritious, less salt.
Posted: Oct 31, 2016