The soul of a new cuisine : a discovery of the foods and flavors of Africa
(Book - Regular Print)
Author
Contributors
Published
Hoboken, N.J. : John Wiley & Sons, [2006].
Physical Desc
xxii, 344 pages : color illustrations, color map ; 27 cm
Status
More Details
Published
Hoboken, N.J. : John Wiley & Sons, [2006].
Format
Book - Regular Print
Language
English
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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Copies
| Location | Call Number | Status |
|---|---|---|
| Prescott Public Library - NF - Nonfiction Books | 641.596 SAM | Find It Now |
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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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