The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa

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"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences. In The Soul of a New Cuisine, Marcus returns ...

The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa 2006, Houghton Mifflin, Hoboken, NJ

ISBN-13: 9780764569111

Hardcover

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