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The soul of a new cuisine
Marcus Samuelsson · 2006 · 344 pages
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About this book
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.
Appears in these reading paths
Best Ethiopian Cookbooks to Learn the Cuisine
Beginner5books31 hrs4 stages
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