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E-mail Message: I thought you might be interested in this item at http://www.worldcat.org/oclc/61748426 Title: 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. ISBN/ISSN: 0764569112 9780764569111 OCLC:61748426

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

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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
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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Material Type:	Internet resource
Document Type:	Book, Internet Resource
All Authors / Contributors:	Marcus Samuelsson; Heidi Sacko Walters Find more information about:
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:	Table of contents only Contributor biographical information Publisher description

Abstract:

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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