TY  - BOOK
AU  - Samuelsson,Marcus
AU  - Walters,Helen Sacko
TI  - The soul of a new cuisine: a discovery of the foods and flavors of Africa 
SN  - 0764569112 : HRD
AV  - TX725.A4 S26 2006
U1  - 641.596 22
PY  - 2006///
CY  - Hoboken, N.J.
PB  - John Wiley & Sons
KW  - Cooking, African
N1  - 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
N2  - 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
UR  - http://www.loc.gov/catdir/toc/ecip061/2005028312.html
ER  -