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.

By: Contributor(s): Material type: TextTextPublication details: Hoboken, N.J. : John Wiley & Sons, c2006.Description: xxii, 344 p. : col. ill., col. map ; 27 cmISBN:
  • 0764569112 : HRD
  • 9780764569111
Subject(s): DDC classification:
  • 641.596 22
LOC classification:
  • TX725.A4 S26 2006
Online resources:
Contents:
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.
Summary: An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books Books Odessa College Stacks 641.596 SA193S (Browse shelf(Opens below)) 1 Available 51994001556689

Includes bibliographical references (p. 336) and index.

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.

An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent.

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