Free Download The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson
Free Download The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson
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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson
Free Download The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, by Marcus Samuelsson
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Amazon.com Review
New York City Cookbooks from Wiley New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook. Fiamma: The Essence of Contemporary Italian Cooking A contemporary spin on classic Italian cuisine for home cooks from New York’s acclaimed Fiamma restaurant. At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York’s renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts. Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook. Go Fish: Fresh Ideas for American Seafood Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy–and faster than you might think. In the Heat of the Kitchen Gordon Ramsay Makes It Easy International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.
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From Publishers Weekly
Starred Review. 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 © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product details
Hardcover: 368 pages
Publisher: Houghton Mifflin Harcourt; 1 edition (September 1, 2006)
Language: English
ISBN-10: 0764569112
ISBN-13: 978-0764569111
Product Dimensions:
9 x 1.2 x 10 inches
Shipping Weight: 3.8 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
95 customer reviews
Amazon Best Sellers Rank:
#67,887 in Books (See Top 100 in Books)
This is a frustrating cookbook. I think it could be an AMAZING cookbook. But only about a tenth of the pics are actually of the food!!! I treasure the diversity and beauty of the pics of people from Africa. But im not interested in seeing a cookbook almost exclusively w pics of people and not of the food! If its the soul of a new cuisine please put in pics of the cuisine. My first scan through i actually thought there were few recipes. Second time i realized there are a lot of recipes - just paired w extraneous albeit gorgeous pics of people. Food. Food food food. If i had seen this book in the store i would have skipped it but went out on that online limb. Hopefully there will be recipes im interested in trying to justify the $$$ but i will have to sift through without guidance from the many beautiful non-food related pics. I have attached an example from the book showing the recipe for crispy avocado to demonstrate. GREAT photo! NOT a crispy avocado!!!
I bought this book because I was interested in learning how to cook a few of the staples of Ethiopian cooking. Although this is not a book about Ethiopian cooking, it does contain a handful of good Ethiopian recipes. There is no recipe for the Ethiopian staple ingredient known as shiro. And the recipe for the ubiquitous (in Ethiopian terms) flat bread injera is definitely tailored to western ingredients and techniques. There is a recipe for the spicy chicken dish Doro Wat. Beyond Ethiopian cooking, recipes that caught my attention include Jerk Chicken, Harissa Roasted Turkey Breast, and a curry style Lamb Dish. These dishes hale from other parts of Africa.This is book about African cooking, with recipes from Ethiopia, Morocco, Senegal, as well as the African diaspora in the West Indies and Brooklyn. The author, Marcus Samuelsson, was born in north Africa and was adopted by Swedish parents. He went on to own the restaurant Aquavit in New York. This book is, in one sense, a cook book: it has over 200 recipes. But it is more Samuelsson travelled to many parts of the African continent to collect information about dishes and cooking techniques, and he tells his travel stories in this book. So at another level way we find the book as a story about a chef reconnecting with his roots. The theme of food and cooking as a connective social activity weaves a tight underlying structure in the book, making it somehow richer than it would be as just another list of recipes.I find it all but impossible to cook recipes exactly as I find them in any book. Instead, I use them as jumping off points for new recipes in my own kitchen. I consider a cookbook especially good if it contains at least one recipe for a food that I love to cook and that I commit to regular practice. Few cookbooks manage to do this. I expect this one to yield at least two or three - and that would put it far above average.I can recommend this book to any cook who likes to take on new ideas and integrate them into their own cooking life. The recipes are clearly explained and the techniques are completely accessible to any cook. Those who don't like new things or who hate exotic spice mixes may find the recipes to feel strange. Still, anyone who wants to be reminded about how food, cooking, and eating can serve to bind us together is likely to find this book a source of inspiration.
I'm not at all familiar with most African cuisine except North African and Ethiopian; I purchased this book hoping to find some good recipes for Ethiopian dishes. I was pleased to find that not only does it contain what I was looking for, but there's a ton of other wonderfully spicy, tangy, and flavorful dishes to try from other regions and countries of Africa. I've been looking for a good recipe for niter qibe, the spiced clarified butter that's the basis of so many Ethiopian dishes, and this book contains an awesome recipe--now I always have a tupperware in my fridge ready to use. There's also an injera recipe that doesn't require 2 days of fermentation, but uses yogurt and club soda to achieve the signature spongy texture--I tried it out and got great results! These recipes are big on spice and bold flavors, so it's good if you have a place where you can buy spices in bulk and invest in a coffee grinder that you can use for grinding whole spices (just don't use it for coffee too, like I found out one time, the hard way!). Some favorites in our house include: harissa-roasted turkey breast, jerk chicken, spicy okra salad, Ethiopian beef stew (tibs), and Tanzanian fish stew.Since the dishes are so reliant on spices and spice mixtures, I like that these are situated in the beginning of the book, rather than listed at the end. It's a minor stylistic thing, I'll admit, but I think it's better positioning. Most of the recipes are accompanied by helpful photos that give you an approximation of how the dish should look--I greatly appreciate this, especially when trying out an unfamiliar cuisine or technique. Some cookbooks read more like a National Geographic issue than a proper cookbook, letting the photography of scenery and people dominate at the expense and space of the recipes. But in this book, the photographs are a visual supplement and give you a glimpse of the scenery, people, and culture of the areas highlighted in the book.
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