Suchergebnisse
Suchergebnisse:
1. Sept. 2006 · 4.6 169 ratings. See all formats and editions. "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.
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19. Sept. 2006 · Marcus Samuelsson, Heidi Sacko Walters. Wiley, Sep 19, 2006 - Cooking - 344 pages. "For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best...
- Marcus Samuelsson, Heidi Sacko Walters
- illustrated
- Heidi Sacko Walters
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa : Samuelsson, Marcus: Amazon.de: Bücher
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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 ...
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- Marcus Samuelsson
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa by Desmond Tutu (Foreword), Marcus Samuelsson (6-Oct-2006) Hardcover | ISBN: | Kostenloser Versand für alle Bücher mit Versand und Verkauf duch Amazon.
Summary: An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent. Print Book, English, ©2006. Edition: View all formats and editions.
Wiley, $40 (344pp) ISBN 978-0-7645-6911-1. Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson ( Aquavit: And the New Scandinavian Cuisine ) has written an...
