The Soul of a New Cuisine - A Discovery of the Foods and Flavors of Africa

For as long as I can remember, I've had Africa on my mind. Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

Softcover. English. John Wiley & Sons. 2006. 268 pp. In fair condition. Book No: 2500063