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Summary
Summary
Praise for Marcus Samuelsson's James Beard Award-Winning Discovery of a Continent: Foods, Flavors, and Inspiration from Africa
"[Samuelsson's] 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."
-New York Times Book Review
"A 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
"Original, intelligent, and well executed. . . . A personal culinary odyssey. . . . The result is a compelling blend of traditional recipes and a kind of personal fusion food."
-Los Angeles Times
"Cookbook of the year. . . . Sparkles with color, intriguing recipes, and informative tidbits inspired by the research Samuelsson conducted."
-Chicago Tribune
"A loving, enticing tribute to a continent that [Samuelsson] believes represents, foodwise, the next big thing. . . . Captures the traditional recipes of countries from Morocco to South Africa, and also includes Samuelsson's spin on the flavors he encountered."
-O, The Oprah Magazine
"American cooks have explored many parts of the world in their kitchens, but one continent is almost entirely missing from our repertoires-Africa. . . . Marcus Samuelsson may change that single-handedly."
-San Francisco Chronicle
Author Notes
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 and The Soul of a New Cuisine, which won the 2007 James Beard Foundation Award for best international cookbook.
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.
Reviews (3)
Publisher's Weekly 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.) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
Samuelsson established his reputation as one of the foremost exponents of contemporary Swedish cookery through Aquavit, his celebrated New York City restaurant. Now he travels to wholly new territory by returning to the land of his birth and the glorious traditions of African cooking. From his native Ethiopia he prepares injera, the country's staple fermented flatbread. Moroccan cooking, one of Africa's most sophisticated, contributes harissa, a fiery spice paste that warms many North African dishes. Cassava stuffs shrimp for a satisfying West African meal. Samuelsson substitutes beef for lamb in South Africa's renowned bobotie but takes care to preserve the dish's curry-influenced spicing. Jerk chicken, more generally associated with Jamaica, shows how African eating traditions have spread abroad. He does not flinch at using contemporary ingredients such as arugula and Yukon Gold potatoes to make his recipes attractive. The immensity and diversity of Africa make it difficult to comprehend a continent's varied cooking styles in a single book, but Samuelsson's achievement celebrates a little-known cuisine. --Mark Knoblauch Copyright 2006 Booklist
Library Journal Review
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. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
