The soul of a new cuisine : a discovery of the foods and flavors of Africa
(Book)

Book Cover
Average Rating
Author
Samuelsson, Marcus.
Contributors
Walters, Heidi Sacko.
Published
Hoboken, N.J. : John Wiley & Sons, ©2006.
Format
Book
Physical Desc
xxii, 344 pages : color illustrations, color map ; 27 cm
Status
Available from another library
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Copies

LocationCall NumberStatus
Cedar Falls Public Library - Adult Nonfiction641.596 SAMOn Shelf

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Table of contents
Contributor biographical information
Publisher description

Subjects

LC Subjects
Cookbooks.
Cooking, African.
OCLC Fast Subjects
Cookbooks.
Cooking, African.
Other Subjects
Afrika
Afrika.
cookbooks.
Cuisine africaine.
Kochbuch.
Kochbuch.
Kookkunst.
Livres de cuisine.

More Details

Published
Hoboken, N.J. : John Wiley & Sons, ©2006.
Language
English
UPC
9780764569111

Notes

Bibliography
Includes bibliographical references and index.
Description
An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent.

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Citations

APA Citation, 7th Edition (style guide)

Samuelsson, M., & Walters, H. S. (2006). The soul of a new cuisine: a discovery of the foods and flavors of Africa . John Wiley & Sons.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Samuelsson, Marcus and Heidi Sacko. Walters. 2006. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa. John Wiley & Sons.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Samuelsson, Marcus and Heidi Sacko. Walters. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa John Wiley & Sons, 2006.

MLA Citation, 9th Edition (style guide)

Samuelsson, Marcus., and Heidi Sacko Walters. The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa John Wiley & Sons, 2006.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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