Discovery of a Continent: Foods, Flavors, and Inspirations from Africa

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