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North African Cooking
North African Cooking is an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia. Unique specialties such as Moroccan Chicken with Apricots and Honey and Algerian Fish Tagine with Charmoula and Tomato are joined by better-known recipes such as Spiced Roast Lamb and Nut Shortbread Cookies..-.
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The Soul Of A New Cuisine:
2007 Beard Award Winner!In The Soul of a New Cuisine, award-winning chef Marcus Samuelsson takes his formidable culinary talents and curiosity to Africa to bring the continent’s diverse cultures and cuisines alive for home cooks. Sharing more than 200 recipes from all parts of Africa, from Curried Trout with Coconut-Chili Sauce of Kenya to Braai Vegetables of South Africa, Samuelsson recounts fascinating stories of his journey across the continent. Beautifully designed in full-color throughout and featuring more than 250 breathtaking color food and travel photos, the book is ideal for readers who would like to explore the free, relaxed spirit of African cooking. Marcus Samuelsson (New York, NY) is Executive Chef and co-owner of Restaurant Aquavit and AQ Café at Scandinavia House as well as Riingo restaurant in New York. Star of the Discovery Home Channel’s Inner Chef, he is the author of Aquavit: And the New Scandinavian Cuisine. He was born in Ethiopia and raised by adoptive parents in Sweden..-.
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