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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africaby Marcus Samuelsson
Synopses & Reviews
"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.
A renowned chef explores the continent of Africa from a deeply personal perspective, sharing both his travels and his interpretations of the African foods he discovered along the way.
A beautiful and personal cookbook that shows how to blend the best of Eastern and Western cooking for fabulous flavors and healthy eating.
In Cooking with an Asian Accent, award-winning author Ying Compestine, a nationally renowned authority on Asian culture and cuisine, reveals how to make delicious home-cooked meals that nourish the senses and the soul using accessible ingredients, simple preparations, and thrilling flavors. Cooking with an Asian Accent is not another traditional Asian or "quick-meals" cookbook. It offers a new cuisine created through Yingand#8217;s East-Meets-West journey, a style of contemporary cooking that brings three essential principles of Asian cuisine into the Western kitchen: food that satisfies the senses, harmonizes the bodyand#8217;s Yin-Yang balance, and acts as medicine. Melding Eastern philosophy with Western-style efficiency, Yingand#8217;s recipes offer a balanced approach to cooking everything from quick and healthy soups, salads, and stir-fries to sauces, condiments, and desserts. Accompanied by beautiful full-color photography and inspirational personal stories, this accessible, engaging book is ideal for anyone who aspires to home cooking that is simple, delicious, and revitalizing.
"Let us break bread together and celebrate our diversity."
—Desmond Tutu, from the Foreword
"Marcus generously shares his mnandi (the Zulu word for 'delicious') recipes, travels in Africa, and insights on culture and cooking. He is also supporting children across the globe through UNICEF. Thank you!"
—Quincy Jones, film composer, activist, TV producer, and Grammy award winner
"Marcus has produced a beautiful and definitive work that stands apart. A proud example of his heritage, this book captures the soul of African cuisine."
—Alfred Portale, Co-owner and Executive Chef, Gotham Bar and Grill
"The Soul of a New Cuisine will inspire many exhilarating kitchen journeys."
—Matt Lee and Ted Lee, Contributing Editors, Travel + Leisure
"Marcus Samuelsson's exploration of the foods of Africa incites the adventurous diner to imagine what we've missed all these years: an ancient tradition that Samuelsson makes utterly contemporary, accessible, and delicious."
—Thelma Golden, director and Chief Curator, The Studio Museum in Harlem
"The Soul of a New Cuisine is a stunning and lavishly photographed snapshot of African cuisine and culture. It's a delicious journey that drives right through the soul of Africa!"
—Colin Cowie, Founder and President, Colin Cowie Lifestyle
About the Author
Marcus Samuelsson is Executive Chef and Co-owner of New York's Restaurant Aquavit, AQ Café at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from the New York Times, he is the star of Discovery Home Channel's Inner Chef television series and the author of Aquavit and the New Scandinavian Cuisine.
A portion of the author's royalties will be donated to the U.S. Fund for UNICEF to support UNICEF's lifesaving work for children around the world.
GEDIYON KIFLE is an award-winning photographer who specializes in editorial, food, travel, and music. His photographs have appeared in numerous books and publications, including Gourmet, Elle, Savoy, Food Arts, à la carte, The Washington Post Magazine, Vogue Australia, Homes of Color, and Marcus Samuelsson's En Smakresa: Middagstips.
Table of Contents
INGREDIENTS AND EQUIPMENT 1
SPICE BLENDS AND RUBS 8
CONDIMENTS, SAUCES, AND DIPS 38
SALADS AND SIDES 74
SOUPS AND STEWS 108
BREADS, DUMPLINGS, AND SANDWICHES 136
FISH AND SEAFOOD 198
DESSERTS AND DRINKS 298
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