A Discovery of the Foods and Flavors of Africa. "Let us break bread together and celebrate our diversity." - Desmond Tutu (from the Foreword). In 'The Soul of a New Cuisine,' award-winning chef Marcus Samuelsson takes his formidable culinary talents and curiosity to Africa to bring the continent' s diverse cultures and cuisines alive for home cooks. Sharing more than 200 recipes from all parts of Africa, from Curried Trout with Coconut-Chili Sauce of Kenya to Braai Vegetables of South Africa, Samuelsson recounts fascinating stories of his journey across the continent. Beautifully designed in full-color throughout and featuring more than 250 breathtaking color food and travel photos, the book is ideal for readers who would like to explore the free, relaxed spirit of African cooking. 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. (size: 10.34" L x 9.35" W)
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