The soul of a new cuisine
Subtitle: a discovery of the foods and flavors of Africa
By: Marcus Samuelsson.
Publisher: John Wiley & Sons
Published: 2006
Place of publication: Hoboken, N.J
Language: eng
Number of pages: 344
Subjects: Cookery, African.
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.
Notes: Includes bibliographical references and index.