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New American Table

1 rating: 5.0
A book by Marcus Samuelsson

Product DescriptionAn affectionate, thoroughly diverse tribute to the modern American table"I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that … see full wiki

Tags: Books
Author: Marcus Samuelsson
Genre: Cooking, Food & Wine
Publisher: Wiley
1 review about New American Table

A worldly approach to American regional foods

  • Dec 12, 2009
Rating:
+5
Born in Ethiopia, raised in Sweden and now a U.S. citizen and co-owner of New York's Aquavit, James Beard-winner Samuelsson takes a true melting pot approach to food in this eye-popping, mouth-watering tour of his adopted country.

The attractive coffee-table design includes pictures of landscapes and people working, eating, and relaxing as well as luscious shots of ingredients and finished dishes. But the real showstopper is the food. A true multi-cultural, Samuelsson combines international and regional influences to produce complex flavors. It's not fusion so much as tweaking with flair.

A Caramelized Fruit Salad, for instance, with a hint of chili or Shrimp Falafel with fish sauce, soy and sesame oil. Or Cabbage Rolls with (homemade) Plum Sauce. Or Trout Pierogi (Homemade dough). His Beer-Braised Short Ribs include ginger, mirin and ketjap manis. His venison stew uses cream and Indian spices. His New Orleans Head-On Shrimp includes a dash of North African chermoula. His Traditional Chili carries a whiff of molé with its use of Mexican chocolate.

A condiments and sauces chapter starts things off with homemade BBQ sauce, Steak Sauce, Green Salsa, Basic Vinaigrette or hot, sweet sambal oelek and Argentinean Chimichurri.

Samuelsson then covers all the courses along with chapters for Everyday, Weekend, and Holiday. Lists of ingredients can be long, but most of the recipes are straightforward, without a lot of separate steps.

Even the "weekday" dishes, however, should not be tackled cold after a long day at work. Like all restaurant chefs, Samuelsson assumes a certain amount of organization and planning, and a well-stocked pantry.

Not an everyday cookbook, this invigorating collection is for cooks who like to spice things up.

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