The Soul of a New Cuisine
A Discovery of the Foods and Flavors of Africa
1st Edition
Published on 1. September 2006
Book
Hardback
368 pages
978-0-7645-6911-1 (ISBN)
Description
"Let us break bread together and celebrate our diversity."
--Desmond Tutu, from the Foreword
"Marcus generously shares his mnandi (the Zulu word for 'delicious') recipes, travels in Africa, and insights on culture and cooking. He is also supporting children across the globe through UNICEF. Thank you!"
--Quincy Jones, film composer, activist, TV producer, and Grammy award winner
"Marcus has produced a beautiful and definitive work that stands apart. A proud example of his heritage, this book captures the soul of African cuisine."
--Alfred Portale, Co-owner and Executive Chef, Gotham Bar and Grill
"The Soul of a New Cuisine will inspire many exhilarating kitchen journeys."
--Matt Lee and Ted Lee, Contributing Editors, Travel + Leisure
"Marcus Samuelsson's exploration of the foods of Africa incites the adventurous diner to imagine what we've missed all these years: an ancient tradition that Samuelsson makes utterly contemporary, accessible, and delicious."
--Thelma Golden, director and Chief Curator, The Studio Museum in Harlem
"The Soul of a New Cuisine is a stunning and lavishly photographed snapshot of African cuisine and culture. It's a delicious journey that drives right through the soul of Africa!"
--Colin Cowie, Founder and President, Colin Cowie Lifestyle
--Desmond Tutu, from the Foreword
"Marcus generously shares his mnandi (the Zulu word for 'delicious') recipes, travels in Africa, and insights on culture and cooking. He is also supporting children across the globe through UNICEF. Thank you!"
--Quincy Jones, film composer, activist, TV producer, and Grammy award winner
"Marcus has produced a beautiful and definitive work that stands apart. A proud example of his heritage, this book captures the soul of African cuisine."
--Alfred Portale, Co-owner and Executive Chef, Gotham Bar and Grill
"The Soul of a New Cuisine will inspire many exhilarating kitchen journeys."
--Matt Lee and Ted Lee, Contributing Editors, Travel + Leisure
"Marcus Samuelsson's exploration of the foods of Africa incites the adventurous diner to imagine what we've missed all these years: an ancient tradition that Samuelsson makes utterly contemporary, accessible, and delicious."
--Thelma Golden, director and Chief Curator, The Studio Museum in Harlem
"The Soul of a New Cuisine is a stunning and lavishly photographed snapshot of African cuisine and culture. It's a delicious journey that drives right through the soul of Africa!"
--Colin Cowie, Founder and President, Colin Cowie Lifestyle
More details
Edition
1., Auflage
Language
English
Place of publication
United States
Publishing group
Houghton Mifflin Harcourt Publishing Company
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 26.2 cm
Width: 23.8 cm
Thickness: 30 mm
Weight
1705 gr
ISBN-13
978-0-7645-6911-1 (9780764569111)
Schweitzer Classification
Persons
Marcus Samuelsson is Executive Chef and Co-owner of New York's Restaurant Aquavit, AQ Café at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from the New York Times, he is the star of Discovery Home Channel's Inner Chef television series and the author of Aquavit and the New Scandinavian Cuisine.
A portion of the author's royalties will be donated to the U.S. Fund for UNICEF to support UNICEF's lifesaving work for children around the world.
GEDIYON KIFLE is an award-winning photographer who specializes in editorial, food, travel, and music. His photographs have appeared in numerous books and publications, including Gourmet, Elle, Savoy, Food Arts, à la carte, The Washington Post Magazine, Vogue Australia, Homes of Color, and Marcus Samuelsson's En Smakresa: Middagstips.
A portion of the author's royalties will be donated to the U.S. Fund for UNICEF to support UNICEF's lifesaving work for children around the world.
GEDIYON KIFLE is an award-winning photographer who specializes in editorial, food, travel, and music. His photographs have appeared in numerous books and publications, including Gourmet, Elle, Savoy, Food Arts, à la carte, The Washington Post Magazine, Vogue Australia, Homes of Color, and Marcus Samuelsson's En Smakresa: Middagstips.
Content
Foreword.
Preface.
Acknowledgments.
Introduction.
Ingredients and Equipment.
Spice Blends and Rubs.
Condiments, Sauces, and Dips.
Salads and Sides.
Soups and Stews.
Breads, Dumplings, and Sandwiches.
Vegetables.
Fish and Seafood.
Poultry.
Meat.
Desserts and Drinks.
Sources.
Index.
Preface.
Acknowledgments.
Introduction.
Ingredients and Equipment.
Spice Blends and Rubs.
Condiments, Sauces, and Dips.
Salads and Sides.
Soups and Stews.
Breads, Dumplings, and Sandwiches.
Vegetables.
Fish and Seafood.
Poultry.
Meat.
Desserts and Drinks.
Sources.
Index.