The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson, Desmond Tutu (Foreword), Kifle, Gediyon (Photographer)
Houghton Mifflin Company
Award-winning chef Samuelsson, best known for Scandinavian cuisine, was born in Ethiopia. He returns to his homeland to explore the continent’s rich cuisines and cultures and here shares his most tantalizing discoveries. Includes color photos alongside 204 recipes. From West African barbequed snapper to Kenyan curried trout with coconut-chili sauce, these recipes are accessible and use ingredients easily found in American marketplaces.