Samuelsson emphasizes the diversity of Africa, discussing the North, West, East, and Southern regions and their unique approaches to food and cooking, with explanations of some ingredients and equipment. Then he divides the book into traditional sections by dish, beginning with spice blends. This is a great strength of the book; he spends a lot of time giving clear and accessible instructions for creating some of the spice blends and rubs that form the foundations of authentic African cooking. I am looking forward to trying the Spiced Butter and Ras Al-Hanout.
The chapter on sauces and condiments is similar; where another author might have skipped on to the main dishes he takes time to explore chutneys, dips, Papaya Ketchup and other unique sauces that will add layers of flavor to even a novice cook's attempts to recreate this cuisine.
The rest of the book is wonderful as well, lavishly illustrated with photos of Africa and its native foods. Samuelsson's voice throughout is clear and helpful, yet personal, in an effort to educate and make accessible at the same time. If you are interested in African food at all, or in food as a lens to see people and their culture, I highly recommend this book. I am definitely looking forward to cooking out of it this winter.