Job: All the copy for the website, press release and kickstarter campaign as well as editing the book itself.
It is said that you can learn a lot about a nation by understanding what people eat. But you understand even more when you share their kitchen. Especially one this rustic and remote.
Part cookbook, part travelogue, Jamie Sparks's beautiful new book
on her experiences and time in the canvas kitchen at Camp Nomade in Tchad's Zamouka National Park takes the reader on a evocative journey into the heart of Africa, its people, flavours and incredible wildlife.
Everyone knows that memorable food and adventures go hand in hand. Through the exquisite camp-side feasts she shares and the memories that go with them, Sparks draws the reader into the magic of life in Tchad's oldest national park. Recipes are presented through a menu that guests would experience in a week at Camp Nomade, and are created with seasonal produce found in the capital's bustling fresh-food market. From spiced soups and tagines, to grilled beef salads and resourcefully reinvented comfort food, Sparks annotates the recipes with personal anecdotes and practical tips. Cooling melon in vanilla syrup for when temperatures reach 45 degrees Celsius in middle of the day, pizzas cooked straight on the coals, and late breakfasts on days when lioness arrive at your tent before your alarm goes off.
Cooking for Conservation is full of moments of humour, personal accounts of hot African days and tales of the bush. But this is also book with a serious mission. As well as introducing and praising the efforts of the rangers who work tirelessly to protect the wildlife at Zakouma, Sparks will be donating $100,000 of profit from the sales of the book to African Parks, an international NGO that addresses environmental conservation issues and manages the protection of Africa's vulnerable wildlife in the continent's national parks.