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wejetset cooks: A Look at The Urban Cookbook

Written by Brittany Kleinman: Street food, street art and street culture, the debut of The Urban Cookbook combines creative recipes for the graffiti generation. Brainchild of King Adz, writer and filmmaker, has circulated the globe seeking out backstreet, low-budget rarely documented urban locations to bring you one of the most innovative cookbooks. Adz remarks, “Urban cookery (street food) is the most accessible form of cooking there is. Just as street art has brought the beauty of art into the lives of the masses, street food is all about making diverse and tasty food available to all, using simple recipes that are quick and easy to follow.” Click Read More for additional information and photos.

The book consists of 50 recipes and 25 urban talents from 5 cities. The best part is that they’re not just cooking recipes. Some of them are creative recipes, explaining how to make street art, sign a record deal or create original fashions. The dishes themselves reinvent culinary boundaries, including chile con carne from New York, chicken chips from Berlin, couscous form Paris, spare ribs from Amsterdam, and fish ball soup from London.

If you are lucky enough to be in London tonight, don’t miss the launch party of this groundbreaking cookbook at Cargo London, 83 Rivington Street from 7:30 to 1:00 am. The event will have fine food, underground films, live street art to a jam-packed musical line up. Here is a Preview of a few pages from the book and a recipe for African Stew from the streets of Paris.

North African Stew
Serves 4

This is a King Adz’s favorite from the street of Paris. The North of Paris is predominantly Tunisian, Moroccan, and Algerian and this is a combination of the best flavours. All African Massive hold tight!

1KG Boned Lamb (trimmed and cut into cubes)
2 tbsp Oil
1 tbsp Oil
1 tsp Turmeric
1 tsp Cinnamon
1 Lamb stock cube + water
3 tsp garlic
1 Onion (chopped)
500g dried apricots
2 tsp cumin
2 tsp honey
2 table spoons lemon juice
50g flaked almonds
Fresh Coriander

Brown onions in oil and then add the lamb. Stir in the garlic and then the rest of the spices and cook for 10 mins. Add the stock and simmer for at least 2 hours. When meat is cooked add the lemon juice, cumin, apricots and almonds. Serve with hot pita bread and humus.