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

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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 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.


About Marcus Samuelsson

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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.
Published August 17, 2006 by Wiley. 368 pages
Genres: Religion & Spirituality, Cooking. Non-fiction

Unrated Critic Reviews for The Soul of a New Cuisine

Publishers Weekly

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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 ac

Jun 19 2006 | Read Full Review of The Soul of a New Cuisine: A ...


But with recipes for malaga, an offbeat Senegalese clam stew, spicy trout spaghetti (the result of the brief Italian occupation of Ethiopia in 1936), colorful Piri Piri shrimp from Mozambique, and the classic chicken peanut stew that's a West African staple on my bookshelf, I’m ready to take on t...

Dec 14 2006 | Read Full Review of The Soul of a New Cuisine: A ...

The Kitchn

Born in Ethiopia, adopted by Swedish parents, trained in classical European cuisine, then reintroduced as an adult to the cooking of his native continent, Marcus Samuelsson has a fascinating story to tell in his new book, The Soul of a New Cuisine (Amazon, $26).

Dec 18 2006 | Read Full Review of The Soul of a New Cuisine: A ...

The Village Voice

The food is tart and spicy, but only rarely contains coconut milk, and the masalas are distinctly different than those used in the Punjabi cooking familiar to lovers of Indian food all over town.

Jun 03 2009 | Read Full Review of The Soul of a New Cuisine: A ...

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