The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson

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

Marcus Samuelsson with Gediyon Kifle, Heidi Sacko Walters, Desmond Tutu

368 pages • first pub 2006 (editions)

nonfiction informative lighthearted medium-paced
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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 ...

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