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eBook Discovery Of A Continent - Foods, Flavors, And Inspirations From Africa ePub

eBook Discovery Of A Continent - Foods, Flavors, And Inspirations From Africa ePub

by Marcus Samuelsson

  • ISBN: 0470173254
  • Subcategory: No category
  • Author: Marcus Samuelsson
  • Language: English
  • Publisher: John Wiley & Sons, Inc.; 1st Printing edition (2007)
  • Pages: 174
  • ePub book: 1729 kb
  • Fb2 book: 1524 kb
  • Other: lit docx txt azw
  • Rating: 4.5
  • Votes: 479

Description

From the front flap of this 174 page book: Award-winning chef Marcus Samuelsson may be best known for his .

From the front flap of this 174 page book: Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit.

The book is truly a take-me-away kind of read. If not to Africa, maybe to Samuelsson’s restaurant, The Red Rooster, in New York City. Readers will feel as if they have visited each country, especially after cooking and tasting the food.

Discovery of a Continent book. 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 approach to cooking is global yet personal.

Browse and save recipes from Discovery of a Continent: Foods, Flavors, and . Become a member and you can create your own personal ‘Bookshelf’.

Browse and save recipes from Discovery of a Continent: Foods, Flavors, and Inspirations from Africa to your own online collection at EatYourBooks. Browse all EYB Online Recipes. Become a member & start getting more out of your Cookbooks.

Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Discovery Of A Continent - Foods, Flavors, And Inspirations From Africa 2007

Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Marcus caught the attention of the culinary world at Aquavit. Discovery Of A Continent - Foods, Flavors, And Inspirations From Africa 2007. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa 2006. Aquavit: And the New Scandinavian Cuisine 2003. Chopped Judge Marcus Samuelsson Wins James Beard Award for.

Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine .

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.

Discovery of a Continent : Foods, Flavors, and Inspirations from Africa. By (author) Marcus Samuelsson. Close X. Learn about new offers and get more deals by joining our newsletter.

MARCUS SAMUELSSON owns Red Rooster Harlem, Ginny's Supper Club, and Street Bird. His remarkable history gives life to the more than 200 mouth-watering recipes that make this book as much about culture as cuisine. He is the author of Marcus Off Duty; the New York Times bestseller Yes, Chef; the James Beard Award-winning Soul of a New Cuisine; and Aquavit. He frequently appears as a judge on Chopped and lives with his wife in Harlem. ▲. "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).

Find nearly any book by Marcus Samuelsson. Get the best deal by comparing prices from over 100,000 booksellers. Marcus Off Duty: The Recipes I Cook at Home. by Marcus Samuelsson. ISBN 9780470940587 (978-0-474058-7) Hardcover, Rux Martin/Houghton Mifflin Harcourt, 2014.

Praise for Marcus Samuelsson's James Beard Award-Winning Discovery of a Continent: Foods, Flavors, and Inspiration from Africa " recipes are seductive amalgams, designed to lure American cooks into adding less-familiar African flavors. Sumptuous photographs by Gediyon Kifle. will inspire you to follow Samuelsson on his travels.

From the front flap of this 174 page book: "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 approach to cooking is global yet personal. Inspired by the James Beard award-winning 'Soul of a New Cuisine', 'Discovery of a Continent' takes you along as Marcus returns to the land of his birth and explores Africa's rich diversity of cultures and cuisines. He shares stories from his travels as well as nearly 100 recipes that will inspire your senses - traditional dishes from all parts of the continent as well as his own variations and creations, plus five all-new African-inspired Starbucks barista recipes created especially for this book. Throughout, stunning color images by award-winning photographer Gediyon Kifle bring the African experience to life, from children playing at an outdoor barbecue joint in South Africa to French baguettes loaded onto a bicycle in Senegal. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious. You can delight in the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way south for the irresistible taste combinations of dishes such as a Malay-style Bobotie casserole from South Africa. Marcus also includes his favorite recipes for Africa's unique spice blends and rubs, which can transform ordinary ingredients into explosively flavorful dishes. By trying out Marcus's recipes and lingering over meals with family and friends, you can bring the free, relaxed traditions of Africa cooking to your home - discover for yourself the vibrant spirit of a continent."

Comments

Innadril Innadril
This beautifully photographed cookbook is the work of Marcus Samuelsson and photographer, Gediyon Kifle. Readers will fall in love with the culinary grandeur and the continent of Africa. Written directly for the reader’s and foodie’s appetites each page is eye-catching and filled with recipes. The first course of the book opens with an abstract of the countries of Africa. Dividing it into four sections, North, South, West and East, the book provides briefs about each section’s cultural foods.
The second course is an examination of ingredients. The glossary of terms reference spices/herbs, lentils/legumes, fruits/vegetables, meats and flavors born or brought to the continent. In the midst, Samuelsson’s exposes his diverse legacy and dishes that explains his reasons for writing about African cuisines.
The main course is thirteen chapters. Each one is preceded by Samuelsson’s personal journaling. The pages are filled with satisfying recipes and photographs of the people and dishes. The simplicity of the recipes will make you want to cook them. The beauty of the photographs will make you want to visit there. The book is truly a take-me-away kind of read. If not to Africa, maybe to Samuelsson’s restaurant, The Red Rooster, in New York City.
Readers will feel as if they have visited each country, especially after cooking and tasting the food. If you found the author’s life experiences and journaling interesting, I suggest reading his autobiography, “Yes, Chef,” for deeper interest. This book is recommended for reading and eating!
Liarienen Liarienen
Excellent recipes. When me and my sister in law get together, we always decide to cook dinner instead of going out. You could say we're both gourmet chefs. I usually let her look through my books and pick out a recipe for us to try. After 3 times of her choosing this book out of my vast library of cookbooks, I decided to buy a copy for her. She was thrilled!
Porgisk Porgisk
I bought this book after listening to Chef Samuelsson's autobiography, Yes Chef. I was so moved by his personal story, that I wanted to learn more about his cooking. Since I had heard the story of his return to Africa, and the creation of this book, I was most interested to see the finished product. It is superb! I cooked 3 dishes from it the first weekend I received it, and am thrilled by them. They are simplified for a north American cook, and use ingredients I could readily find in my mid-sized city. The flavours are rich, unique and fresh.
Velan Velan
This cookbook was a gift from a friend. WOW. My husband cooks every Sunday, and most times it includes a recipe from this book. You need to be a bit adventurous and not mind trying to find a few ingredients that are not always readily available, but it's worth it! Everything we've cooked from this book has been delightful and have become family favorites.
Doomwarden Doomwarden
Great recipes
Winasana Winasana
I read Samuelsson's cookbooks cover to cover!
His recipes are unique and always delicious.
This cookbook is also beautifully illustrated!
Kulasius Kulasius
Now I need to find the time to try these recipes.
Anything that Marcus writes about recipes is a winner, love this book.