The soul of a new cuisine : a discovery of the foods and flavors of Africa / Marcus Samuelsson with Heidi Sacko Walters ; photographs by Gediyon Kifle ; foreword by Desmond Tutu.

By:

Samuelsson, Marcus

Contributor(s):

Material type: Text

TextPublication details: Hoboken, N.J. : Wiley, c2006.Description: xxii, 344 p. : col. ill., col. map ; 26 cmISBN:

9780764569111 (hbk.) :
9780764569111 (alk. paper)

Subject(s):

DDC classification:

641.596 SAM

LOC classification:

TX725.A4 S26 2006

Contents:

Ingredients and equipment -- Spice blends and rubs -- Condiments, sauces, and dips -- Salads and sides -- Soups and stews -- Bread, dumplings, and sandwiches -- Vegetables -- Fish and seafood -- Poultry -- Meat -- Desserts and drinks.

Summary: Marcus Samuelsson takes his formidable culinary talents and curiosity to Africa to bring the continent's diverse cultures and cuisines alive for home cooks. Sharing more than 200 recipes from all parts of Africa, Samuelsson recounts fascinating stories of his journey across the continent.

Holdings ( 1 )
Title notes ( 4 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Long Loan	TUS: Midlands, Main Library Athlone General Lending	641.596 SAM (Browse shelf(Opens below))	1	Available		205860

Includes index.

Includes bibliographical references and index.

Marcus Samuelsson takes his formidable culinary talents and curiosity to Africa to bring the continent's diverse cultures and cuisines alive for home cooks. Sharing more than 200 recipes from all parts of Africa, Samuelsson recounts fascinating stories of his journey across the continent.