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A Discovery of the Foods and Flavors of Africa
Wiley
September 2006
On Sale: September 19, 2006
368 pages
ISBN: 0764569112
EAN: 9780764569111
Hardcover
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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. In The Soul of a New Cuisine, Marcus returns to the land of
his birth to explore the continent's rich diversity of
cultures and cuisines through recipes and stories from his
travels in Africa. Stunning color images by award-winning
photographer Gediyon Kifle bring the breadth of the African
experience to life, from fishermen at sunset off the coast
of Zanzibar to French baguettes loaded onto a bicycle in
Senegal. Marcus shares more than 200 enticing recipes, including his
own African-inspired creations and traditional dishes from
all parts of Africa. You can delight in spicy stews and
Barbequed Snapper from West Africa and the familiar
Mediterranean flavors of dishes like Moroccan Lemon-Olive
Chicken, or make your way east and south for the
irresistible taste combinations of dishes such as Curried
Trout with Coconut-Chili Sauce from Kenya and Apple-Squash
Fritters from South Africa's Cape Malay. Using ingredients
that are readily available in American markets, the recipes
are doable as well as delicious. Of course, one of the keys to authentic African cooking is
the use of spice blends and rubs, which elevate simple
cooking techniques to an excitingly varied and intense
level. Marcus includes his favorites here, with blends that
go from sweet to spicy and feature everything from hot chili
peppers and peppermint leaves to sesame seeds and ginger. As he says, Africa is "a state of mind that I hope this book
will help you tap into wherever you are." By cooking with a
handful of this and a pinch of that, trying new foods and
enjoying old ones in a new way, and lingering over meals
with family and friends, you will bring the free, relaxed
spirit of African cooking to your table and discover for
yourself the soul of a "new" cuisine.
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