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.
Material type: TextPublication details: Hoboken, N.J. : Wiley, c2006.Description: xxii, 344 p. : col. ill., col. map ; 26 cmISBN:- 9780764569111 (hbk.) :
- 9780764569111 (alk. paper)
- 641.596 SAM
- TX725.A4 S26 2006
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.
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.
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.