The Soul of a New Cuisine A Discovery of the Foods and Flavors of Africa |
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| Author:
| Samuelsson, Marcus
Walters, Heidi Sacko |
| ISBN: | 978-0-470-17325-1 |
| Publication Date: | Aug 2007 |
| Publisher: | John Wiley & Sons, Incorporated
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| Book Format: | Paperback |
| List Price: | USD $19.99 |
Book Description:
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Praise for Marcus Samuelsson's James Beard Award-Winning
Discovery of a Continent: Foods, Flavors, and Inspiration from Africa "[Samuelsson's] recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. . . . Sumptuous photographs by Gediyon Kifle . . . will inspire you to follow Samuelsson on his travels." -New York Times Book Review
"A deeply personal mix of recipes and culture from chef/restaurant owner and...
More Description
Praise for Marcus Samuelsson's James Beard Award-Winning
Discovery of a Continent: Foods, Flavors, and Inspiration from Africa "[Samuelsson's] recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. . . . Sumptuous photographs by Gediyon Kifle . . . will inspire you to follow Samuelsson on his travels."
-New York Times Book Review
"A deeply personal mix of recipes and culture from chef/restaurant owner and native African whom Gourmet named 'one of the most innovative chefs in the world.'"
-USA Today
"Original, intelligent, and well executed. . . . A personal culinary odyssey. . . . The result is a compelling blend of traditional recipes and a kind of personal fusion food."
-Los Angeles Times
"Cookbook of the year. . . . Sparkles with color, intriguing recipes, and informative tidbits inspired by the research Samuelsson conducted."
-Chicago Tribune
"A loving, enticing tribute to a continent that [Samuelsson] believes represents, foodwise, the next big thing. . . . Captures the traditional recipes of countries from Morocco to South Africa, and also includes Samuelsson's spin on the flavors he encountered."
-O, The Oprah Magazine
"American cooks have explored many parts of the world in their kitchens, but one continent is almost entirely missing from our repertoires-Africa. . . . Marcus Samuelsson may change that single-handedly."
-San Francisco Chronicle