The Soul of a New Cuisine ; Aquavit and the New Scandinavian Cuisine ) and co-owner/executive chef of New Y"/>
 

New American Table

Marcus Samuelsson, Author, Paul Brissman, Photographer, Heidi Sacko Walters, With
Marcus Samuelsson, Author, Paul Brissman, Photographer, Heidi Sacko Walters, With . Wiley $40 (356p) ISBN 978-0-470-28188-8
Reviewed on: 08/03/2009
Release date: 10/01/2009
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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.)

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