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Scrumptious recipes from the motherland
Ebony, Oct, 2006
For as long as I can remember, I've had Africa on my mind," award-winning chef Marcus Samuelsson writes in the preface of his new cookbook, THE SOUL OF A NEW CUISINE: A DISCOVERY OF THE FOODS AND FLAVORS OF AFRICA (Wiley & Sons, $40). With a foreword written by Archbishop Desmond Tutu, the glossy pages are replete with traditional and nontraditional recipes that appear alongside brilliantly colorful images shot by famed photographer Gediyon Kifle. Best known for his innovative take on Scandinavian cuisine at the stylish Aquavit restaurant in New York City, Samuelsson is actually returning to his roots with his new cookbook, which highlights an amazing story of survival that tells why he has always had African on his mind.
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Born Kassahun Tsegie in a small village in Ethiopia in 1970, Samuelsson was orphaned at the age of 3 when his parents fell victim to a tuberculosis epidemic that swept through the country. He and his older sister found refuge at a Swedish field hospital in nearby Addis Ababa, where they were taken in by a nurse who arranged for their adoption by a young Swedish couple from Goteborg, Sweden. Samuelsson describes his childhood on the West Coast of Sweden as an idyllic time spent with family and close friends. "My grandmother, who lived down the street ... passed her love of food on to me, and because of her teachings, every job I have ever had has had some connection to food ..." And it has served him well. By the age of 34, he received more accolades than most chefs receive in a lifetime. Still, he does not just create stylish and delectable dishes. He also is an entrepreneur. In 2002, Samuelsson and partner Hakan Swahn co-founded Townhouse Restaurant Group, a restaurant management company that satisfies Samuelsson's passion and curiosity for all cuisines.
This is not Samuelsson's first cookbook. He has written several others that received wide critical acclaim, including Aquavit and the New Scandinavian Cuisine and En Smakresa: Middagstips Fran Marcus Samuelsson. THE SOUL OF A NEW CUISINE highlights Samuelsson's background and love of Swedish, African and American food, and features an array of traditional and innovative preparations accompanied by stunning visuals.
COPYRIGHT 2006 Johnson Publishing Co.
COPYRIGHT 2008 Gale, Cengage Learning
