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19 set 2006 · 4.00. 402 ratings34 reviews. "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.
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- Hardcover
1 set 2006 · In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at ...
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- $19.99
Scopri The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa di Walters, Helen Sacko, Walters, Heidi Sacko, Tutu, Desmond, Kifle, Gediyon: spedizione gratuita per i clienti Prime e per ordini a partire da 29€ spediti da Amazon.
19 set 2006 · In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in...
- Marcus Samuelsson, Heidi Sacko Walters
- illustrated
- Heidi Sacko Walters
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Desmond Tutu (Foreword), Marcus Samuelsson (6-Oct-2006) Hardcover : Amazon.it: Libri
Acquista The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa di Marcus Samuelsson con spedizione gratuita su Libreria Universitaria. Spedizione gratuita a partire da € 25 Assistenza
(Traditional Home Magazine, April 2007) "...with sumptuous photographs by Gediyon Kefle that will inspire you to follow Samuelsson on his travels... his recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors—like those found in mango couscous, spiced with jalapeno—to their culinary ...
