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

Overview

"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, ...

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Overview

"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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Editorial Reviews

From Barnes & Noble
"Let us break bread and celebrate our diversity." Desmond Tutu's prefatory words stand aptly as the gateway to Marcus Samuelsson's remarkable African fusion cookbook. Samuelsson is something of a fusion himself: He was born in Ethiopia, raised in Sweden, and now stars as a chef at Manhattan's Aquavit. The 204 recipes in Soul of a New Cuisine don't attempt to transform African cooking into an elite Westernized delicacy; instead, they exhibit the versatility and resourcefulness of its mostly poor practitioners. The author opens the book with a detailed description of spice blends and rubs, condiments, sauces, and dips; then he discusses salads and sides, soups and stews, vegetables, breads and sandwiches, fish and seafood, poultry, meat and game, and desserts and drinks. A truly eye-opening cookbook.
From the Publisher
"His remarkable history gives life to the more than 200 mouth-watering recipes that make this book as much about culture as cuisine. It's a page-turner for curious cooks." (Traditional Home Magazine, April 2007)

"...with sumptuous photographs by Gediyon Kefle that will inspire you to follow Samuelsson on his travels... his recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors—like those found in mango couscous, spiced with jalapeno—to their culinary vocabularies." (New York Times Book Review, December 3, 2006)

"deeply personal mix of recipes and culture from chef/restaurant owner and native African whom Gourmet named 'one of the most innovative chefs in the world.'" (USA Today, November 29, 2006)

"American cooks have explored many parts of the world in their kitches, but one continent is almost entirely missing from our repertoires—Africa (except for its Mediterranean outposts). Marcus Samuelsson may change that single-handely." (San Francisco Chronicle, November 2006)

"Original, intelligent and well-executed. [Samuelsson's] The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa represents a personal culinary odyssey...sweeping photographs of Africa's food, landscape and peoples...the result is a compelling blend of traditional recipes and a kind of personal fusion food." (Los Angeles Times, November 8, 2006)

"…deeply satisfying." (Essense, September 2006)

Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions. His 204 recipes and 258 color photos are enriched with personal and political history; as in his many condiments and sauces, the balance is right. While he stresses the diversity and bounty of the second-largest continent, he repeatedly describes African cuisine as poor people's cooking, crafted with simple tools and necessarily emphasizing starches, vegetables and big flavors. Whether it's rosemary for Honey Bread or turmeric, ginger and cinnamon in his Vegetable Samosas, herbs and spices are always sauteed in oil or tossed in a hot dry pan, to intensify and mellow. He even proposes toasting the cinnamon for the whipped cream accompanying his Ethiopian Chocolate Rum Cake. The recipe for the cake is typical: the batter is prepared in a single bowl, mixed with a spoon, and bakes up moist and gingerbread-like, with great keeping properties. Toasting the cinnamon takes seconds and is impressive in the complexity it delivers. (Oct.) (Publishers Weekly, June 19, 2006)

Publishers Weekly
Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions. His 204 recipes and 258 color photos are enriched with personal and political history; as in his many condiments and sauces, the balance is right. While he stresses the diversity and bounty of the second-largest continent, he repeatedly describes African cuisine as poor people's cooking, crafted with simple tools and necessarily emphasizing starches, vegetables and big flavors. Whether it's rosemary for Honey Bread or turmeric, ginger and cinnamon in his Vegetable Samosas, herbs and spices are always sauteed in oil or tossed in a hot dry pan, to intensify and mellow. He even proposes toasting the cinnamon for the whipped cream accompanying his Ethiopian Chocolate Rum Cake. The recipe for the cake is typical: the batter is prepared in a single bowl, mixed with a spoon, and bakes up moist and gingerbread-like, with great keeping properties. Toasting the cinnamon takes seconds and is impressive in the complexity it delivers. (Oct.) Copyright 2006 Reed Business Information.
Library Journal
Samuelsson, a celebrity chef and an ambassador of the world, previously wrote a cookbook about his adopted homeland of Sweden (Aquavit and the New Scandinavian Cuisine) and now this one on his native land. Chef and co-owner of the Swedish restaurant Aquavit in New York, he traveled to Africa and even took cooking lessons in Ethiopia, the country of his birth. Samuelsson emphasizes that this is not the definitive cookbook of an area with over 800 languages and dialects, but an overview of what he saw and ate in his travels. The more than 200 recipes, divided by food type, have been adjusted for the American kitchen. There are sections on spice blends and rubs (containing ginger, cardamom, chilies, and cinnamon) and condiments, sauces, and dips, as well as breads, salads, and fish. An Avocado Fool, Yeast Corn Bread, and Spiced Egg Salad are a sampling of the variety of recipes. This is a unique cookbook about a little-known cuisine, including travel essays and enhanced by beautiful color photographs that depict the food and the people of Africa. A necessary acquisition for international cookery collections. [See the profile of Samuelsson's book, p. 38.-Ed.]-Christine Bulson, SUNY at Oneonta Lib. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780764569111
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/25/2006
  • Edition number: 1
  • Pages: 368
  • Sales rank: 172,889
  • Product dimensions: 9.40 (w) x 10.10 (h) x 1.30 (d)

Meet the Author

Marcus Samuelsson

MARCUS SAMUELSSON is owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York's Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from the New York Times , he starred on Discovery Home Channel's Inner Chef television series. His cookbooks include Aquavit and the New Scandinavian Cuisine , The Soul of a New Cuisine , which won the 2007 James Beard Foundation Award for best international cookbook, and New American Table .

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Table of Contents

FOREWORD ix

PREFACE xi

ACKNOWLEDGMENTS xv

INTRODUCTION xvii

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

VEGETABLES 168

FISH AND SEAFOOD 198

POULTRY 238

MEAT 266

DESSERTS AND DRINKS 298

SOURCES 336

INDEX 337

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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted December 7, 2006

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

    This is a beautiful book that offers simplified, maybe slighty westernized versions of African foods. It doesn't match specific foods to specific countries or tribes so much as a general regions. It seems of focus of Ethiopia (where the author was born),the northern and southern Africa. The recipes I've made have all been successes. The results are tasty and beautiful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted December 7, 2006

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

    This is a beautiful book that offers simplified, maybe slighty westernized versions of African foods. It doesn't match specific foods to specific countries or tribes so much as a general regions. It seems of focus of Somalia (where the author was born),the northern and southern Africa. The recipes I've made have all been successes. The results are tasty and beautiful.

    Was this review helpful? Yes  No   Report this review
Sort by: Showing all of 2 Customer Reviews

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