The soul of a new cuisine a discovery of the foods and flavors of Africa

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Bibliographic Details
Main Author:	Samuelsso, Marcus
Other Authors:	Walters, Heidi Sacko
Format:	Book
Published:	Hoboken, N.J John Wiley & Son 2006
Subjects:	Cookery, African
Online Access:	Click Here to View Status and Holdings.
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MARC


LEADER	00000n a2200000 a 4501
001	wils-361103
020	#	#	\|a 0764569112 (cloth : alk. paper)
020	#	#	\|a 9780764569111
040	#	#	\|a DLC \|d ITMB
090	0	0	\|a TX725.A4 \|b S26 2006
100	1	#	\|a Samuelsso, Marcus
245	1	4	\|a The soul of a new cuisine \|b a discovery of the foods and flavors of Africa \|c Marcus Samuelsson with Heidi Sacko Walters ; photographs by Gediyon Kifle ; foreword by Desmond Tutu
260	#	#	\|a Hoboken, N.J \|b John Wiley & Son \|c 2006
300	#	#	\|a xxii, 344 p. \|b col. ill., col. maps \|c 27 cm
504	#	#	\|a Includes bibliographical references and index
650	#	0	\|a Cookery, African
700	1	#	\|a Walters, Heidi Sacko
856	4	0	\|z Click Here to View Status and Holdings. \|u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=361103