• The Soul of a New Cuisine



The Soul of a New Cuisine

A Discovery of the Foods and Flavors of Africa


From the publisher

Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at the New York City restaurant Aquavit, but his story begins thousands of miles away. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

In The Soul of a New Cuisine, Samuelsson returns to the land of his birth to explore the continent’s rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. He shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.

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Have cookbook, will travel

Selected contents

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Culinate 8

Kale in the raw

Eight versions of kale salad

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The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

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A winter romesco sauce

Good on everything

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