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New American Table Hardcover – 27 October 2009

4.4 out of 5 stars 45 ratings

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Product description

Review

Samuelsson, author ( The Soul of a New Cuisine ; Aquavit and the New Scandinavian Cuisine ) and co–owner/executive chef of New York City′s Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American cuisine. Samuelsson, who emigrated to the U.S. from Sweden, pays tribute to the mix of cultures that have shaped the American culinary landscape. His journey across the country showcases regional food along with the wide range of ethnic dishes that are so common today. From condiments, such as citrus mayonnaise and green salsa, and main dishes, such as Ivory salmon with jicama and ramp salad, to desserts, including rhubarb pudding and lemon–chocolate madeleines, Samuelsson highlights the breadth of our culinary diversity. In addition, he includes recipes for breakfast and brunch, breads and sandwiches, salads and snacks, small plates, soups and stews, holiday dishes and drinks. The result is an eclectic, appealing collection that showcases the richness of the American palate. From beef stir–fry with broccolini to lentil soup with pork and lamb meatballs or empanadas with peanut–mango sambal, Samuelsson takes the reader on a culinary journey unlike any other. 300 color photos. (Oct.) ( Publishers Weekly , August 3, 2009)

From the Inside Flap

When Marcus Samuelsson—who was born in Ethiopia and raised in Sweden—came to the United States in 1991, it was supposed to be for just nine months. But the young chef was so invigorated, and so delighted, by the uniquely American collision of culinary influences that he decided to make this country his home. Samuelsson went on to open such acclaimed New York City restaurants as Aquavit, AQ Kafé, and Riingo. As a James Beard Award–winning chef, Samuelsson has traveled all over the United States, sampling everything from authentic Creole cooking in New Orleans to steaks in Kansas City and heirloom chilies in Arizona. In Texas, he found barbecue but also Czech cuisine. Detroit offered soul food and Lebanese food. Every–where he went, Samuelsson saw the vitality and variety immigration has brought to the American kitchen. In New American Table, he brings all these influences together. This dazzling book offers more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high–end fare to street food, down–home Southern cooking and spicy Southwestern flavors to Asian cuisines, and beyond. From Pad Thai and his wife′s authentic Ethiopian Doro We′t to a holiday ham reimagined with spicy tamarind glaze, each recipe bears Samuelsson′s unique genius for flavor and texture. Inside you′ll find: Tasty condiments like Grilled Tomato–Mint Salsa,Tamarind–Soy Vinaigrette, and Chunky BBQ Sauce Tempting snacks like Empanadas with Peanut–Mango Sambal, Caraway Pretzels, and Spicy Dill Popcorn Irresistible small plates, including Bay Scallops with Nori–Spiced Watermelon and Corn Pancakes with Chili–Covered Gravlax Everyday dishes like Jerk–Spiced Catfish with Green Papaya Salad and My Mother′s Spaghetti with Peas Hearty fare like Braised Pork Roast with Grilled Chile Vinaigrette, Citrus Chicken with Couscous Stuffing and Slaw, and Lamb Stew with Dill Sauce and Roasted Parsley Root Reinvented staples like Noodle Paella with Pistachio Aïoli and Israeli Couscous with Crab and Snow Peas Luscious desserts, including Banana Bread Pudding with Hazelnut Kulfi and Rustic Chocolate Tart Throughout the book, Samuelsson introduces you to friends he′s met along the way who have shared their foods, told their stories, and inspired him with their passion. Recipes that range from simple snacks to desserts transform ingredients into thrilling, irresistible flavor combinations. Samuelsson′s spirit of adventure is contagious, and through his inclusive, welcoming approach to cooking, these inspiring dishes bring a world of flavor right into your own kitchen.

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Product details

  • Publisher ‏ : ‎ John Wiley & Sons; 1st edition (27 October 2009)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 368 pages
  • ISBN-10 ‏ : ‎ 047028188X
  • ISBN-13 ‏ : ‎ 978-0470281888
  • Dimensions ‏ : ‎ 23.5 x 3.01 x 25.4 cm
  • Customer Reviews:
    4.4 out of 5 stars 45 ratings

About the author

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Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, and Marcus B&P in Newark, NJ. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped All Stars, and was the winning mentor on ABC’s The Taste. Samuelsson received the James Beard Foundation Award for Outstanding Personality for his TV series titled No Passport Required with VOX/Eater and and he is an executive producer of Viceland’s show HUSTLE.

He currently serves as Executive Chef-in-Residence of Buzzfeed Tasty’s talent program. His exciting audio project with Audible, titled Our Harlem is out now. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp!, which celebrated the food, art, and culture of Harlem. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef and his latest book-- The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Recent restaurant openings include: Red Rooster Shoreditch in East London and Norda Oslo in Norway. His newest restaurant, MARCUS, is now open at the Four Seasons Montreal. Marcus is also the founder of the Marcus Samuelsson Group (MSG), which works to maintain Samuelsson's culinary and cultural pillars, creating outstanding experiences that celebrate food, music, culture, and art in all its endeavors from high-end restaurants and fast-casual cafes to media and experiential events. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks.

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CCs Front Porch
4.0 out of 5 stars Out of the ordinary recipes but not anything that will scare you
Reviewed in the United States on 9 September 2015
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REC Anon
4.0 out of 5 stars A fun canvassing of American cuisine
Reviewed in the United States on 7 July 2011
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Eric W.
5.0 out of 5 stars Great Cookbook
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S. Gray
5.0 out of 5 stars Truly inspiring
Reviewed in the United States on 11 June 2019
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5.0 out of 5 stars I really like this book
Reviewed in the United States on 17 June 2018
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