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The Soul of a New Cuisine
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Table of Contents

Foreword. Preface. Acknowledgments. Introduction. Ingredients and Equipment. Spice Blends and Rubs. Condiments, Sauces, and Dips. Salads and Sides. Soups and Stews. Breads, Dumplings, and Sandwiches. Vegetables. Fish and Seafood. Poultry. Meat. Desserts and Drinks. Sources. Index.

About the Author

Marcus Samuelsson is 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 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, a la carte, The Washington Post Magazine, Vogue Australia, Homes of Color, and Marcus Samuelsson's En Smakresa: Middagstips.

Reviews

"...an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions." (Publishers Weekly, June 19, 2006) "...deeply satisfying." (Essense, September 2006) "The book not only acts as a stunning cookbook, but also as a breathtaking picture book...beautiful photography".TimeOutDubai.com

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