Books about Samuelsson from Amazon.com

"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.

In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.

Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.

Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.

As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine..
Price: $17.93 [Notify me when price goes down.]

In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it's a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus's favorite "junk food," Crispy Potatoes.
In "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients.
Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras "Ganache."
But you'll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup, Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream.
From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson's best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen..
Price: $17.85 [Notify me when price goes down.]

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Price: $11.14 [Notify me when price goes down.]

This is the fourth revised edtion of "A Practical Guide for Translators". It looks at the profession of translator on the basis of developments in the late 20th/early 21st centuries and encourages both practitioners and buyers of translation services to view translation as a highly-qualified, skilled profession and not just a cost-led word mill..
Price: $21.13 [Notify me when price goes down.]

A sequel to "A Practical Guide for Translators", this book considers the issues encountered when making the transition from working as a sole freelance translator to developing and managing a translation company..
Price: $93.70 [Notify me when price goes down.]

About forty percent of the drugs currently used are derived from natural sources. Most are pure substances which are isolated from various organisms and used directly or after modification. This book describes the origin of such compounds, their chemistry and biochemistry as well as their employment in medicine. The material is arranged according to biosynthetic principles, a unique feature which places the substances in a natural context and facilitates understanding and learning of the often complicated chemical structure..
Price: $145.95 [Notify me when price goes down.]

This book provides the first ever cultural-historical study of the play of children from birth to 2 years of age in their early childhood education and care settings across 7 countries Researchers from New Zealand, Australia, Chile, Hong Kong China, Japan, Sweden and USA present their investigations of the play activities of infants and toddlers in their early childhood settings. They examine the cultural construction of play in these different contexts through a cultural-historical analysis.

The book presents a review of the literature, drawing upon Vygotsky’s (1966) work to frame the review, followed by a critique of research and theory on play within the field of early childhood education. It provides case examples of play within specific countries, mostly using Barbara Rogoff’s (1998) 3 planes of analysis as a common approach for framing and analysing the data generated. It further examines how play has been enacted across countries and offers suggestions for future directions.

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