skip to content
The soul of a new cuisine : a discovery of the foods and flavors of Africa Preview this item
ClosePreview this item
Checking...

The soul of a new cuisine : a discovery of the foods and flavors of Africa

Author: Marcus Samuelsson; Heidi Sacko Walters
Publisher: Hoboken, N.J. : John Wiley & Sons, ©2006.
Edition/Format:   Book : EnglishView all editions and formats
Database:WorldCat
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.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Kochbuch
Additional Physical Format: Online version:
Samuelsson, Marcus.
Soul of a new cuisine.
Hoboken, N.J. : John Wiley & Sons, c2006
(OCoLC)691032538
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Marcus Samuelsson; Heidi Sacko Walters
ISBN: 0764569112 9780764569111
OCLC Number: 61748426
Description: xxii, 344 p. : col. ill., col. map ; 27 cm.
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.
Responsibility: Marcus Samuelsson with Heidi Sacko Walters ; photographs by Gediyon Kifle ; foreword by Desmond Tutu.
More information:

Abstract:

"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  Read more...

Reviews

Editorial reviews

Publisher Synopsis

"...an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions." (Publishers Weekly, June 19, 2006) "...deeply satisfying." (Essense, September 2006) "The Read more...

 
User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(4)

User lists with this item (5)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


<http://www.worldcat.org/oclc/61748426>
library:oclcnum"61748426"
library:placeOfPublication
library:placeOfPublication
rdf:typeschema:Book
rdf:typeschema:MediaObject
schema:about
schema:about
schema:about
schema:about
schema:about
schema:contributor
schema:copyrightYear"2006"
schema:creator
schema:datePublished"2006"
schema:description"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."@en
schema:description"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."@en
schema:exampleOfWork<http://worldcat.org/entity/work/id/896795779>
schema:genre"Kochbuch"@en
schema:inLanguage"en"
schema:name"The soul of a new cuisine : a discovery of the foods and flavors of Africa"@en
schema:numberOfPages"344"
schema:publication
schema:publisher
schema:workExample
umbel:isLike<http://bnb.data.bl.uk/id/resource/GBA660845>
wdrs:describedby

Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.