From the Preface
"...But to me Africa is more than just a continent bounded by a specific geography. It’s a concept that has touched countries around the globe and is kept alive by the African diaspora in the Caribbean, Latin America, the United States, Europe, Australia…anyplace where Africans have moved and established new homes. Just as outside influences have affected traditional African life, the spirit of Africa has spread throughout the world. I see it everywhere I go: in the shops near my home in Harlem, the soul food of the American South, the jerk dishes of the Caribbean, the carnival of Trinidad, and in the music of Brazil’s Bahia—a wondrous mix of African, indigenous, and European melodies and rhythms. Throughout this book, therefore, you’ll find recipes inspired by these places that are not from the continent but are of the continent." - Marcus Samuelsson

Endorsements
"Let us break bread together and celebrate our diversity."
—Desmond Tutu, from the Foreword
"Marcus generously shares his mnandi (the Zulu word for 'delicious') recipes, travels in Africa, and insights on culture and cooking. He is also supporting children across the globe through UNICEF. Thank you!"
—Quincy Jones, film composer, activist, TV producer, and Grammy award winner
"Marcus has produced a beautiful and definitive work that stands apart. A proud example of his heritage, this book captures the soul of African cuisine."
—Alfred Portale, Co-owner and Executive Chef, Gotham Bar and Grill
"The Soul of a New Cuisine will inspire many exhilarating kitchen journeys."
—Matt Lee and Ted Lee, Contributing Editors, Travel + Leisure
"Marcus Samuelsson's exploration of the foods of Africa incites the adventurous diner to imagine what we've missed all these years: an ancient tradition that Samuelsson makes utterly contemporary, accessible, and delicious."
—Thelma Golden, director and Chief Curator, The Studio Museum in Harlem
"The Soul of a New Cuisine is a stunning and lavishly photographed snapshot of African cuisine and culture. It's a delicious journey that drives right through the soul of Africa!"
—Colin Cowie, Founder and President, Colin Cowie Lifestyle
"…deeply satisfying."
-Essense, September 2006
"Original, intelligent and well-executed. [Samuelsson's] The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa represents a personal culinary odyssey...sweeping photographs of Africa's food, landscape and peoples...the result is a compelling blend of traditional recipes and a kind of personal fusion food."
-Los Angeles Times, November 8, 2006

About the Author
Marcus Samuelsson is Executive Chef and Co-owner of New York's Restaurant Aquavit, AQ Café at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from the New York Times, he is the star of Discovery Home Channel's Inner Chef television series and the author of Aquavit and the New Scandinavian Cuisine. A portion of the author's royalties will be donated to the U.S. Fund for UNICEF to support UNICEF's lifesaving work for children around the world.

GEDIYON KIFLE is an award-winning photographer who specializes in editorial, food, travel, and music. His photographs have appeared in numerous books and publications, including Gourmet, Elle, Savoy, Food Arts, à la carte, The Washington Post Magazine, Vogue Australia, Homes of Color, and Marcus Samuelsson's En Smakresa: Middagstips.