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New American Tableby Marcus Samuelsson
Synopses & Reviews
To Anita Lo, all cooking is fusion cooking. Whether itand#8217;s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from annisa, or the smoked chanterelles with sweet corn flan that trumped Mario Batali on Iron Chef America, Anita Loand#8217;s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures sheand#8217;s tasted throughout the world, Lo creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, she offers more than 100 recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, thereand#8217;s no better time to enjoy these flavors at every meal, presented by one of our countryand#8217;s most innovative chefs.
Praise for Cooking Without Borders:
and#8220;Uncompromising, inspiring, and great to cook from.and#8221; and#8212;Beth Kracklauer, Saveur
"Anita Lo has continued her innovative, inspirational and creative approach to food in her new book Cooking Without Borders. I have been eating Anita's delicious dishes since the early 90s and have always been surprised, entranced and above all, pleased."and#160;
"Anita is one of the most natural and intuitive cooks I have ever met, and Cooking Without Borders captures her fascination with both the thoughtful and the delicious in a way that makes me want to cook every single recipe. This book is beautiful to read, to cook from and to look at, and is destined to live on the 'dog-eared pages shelf' of the cookbooks I use the most for true inspiration."
and#8220;The book features dishes and flavors that weand#8217;re excited to discover on a lazy Sunday when weand#8217;ve got some time to experiment in the kitchen.and#8221;
and#8212;Village Voice Fork in the Road blogand#160;
and#8220;Anita Lo is one of those rare chefs who has a way with blending the unexpected, making a name for herself through a style of cooking not dictated by boundaries, geographical, culinary, or otherwise. Loand#8217;s first cookbook, Cooking Without Borders, explores her one-of-a-kind approachand#8212;French technique applied to a global palette of ingredients.and#8221;and#160; and#8212;Serious Eats
and#8220;The book is a combination of recipes from her Michelin-starred restaurant, annisa, and recipes for the home cook. Each chapter is dedicated to a different source of inspiration, from her backyard to her mother, who was from Malaysia. Bonus: several photos of avid fisherwoman Lo armed with net and fishing poll by the ocean.and#8221;
and#8220;An extraordinary collection of recipes.and#8221; and#8212;Todayand#8217;s Diet and Nutrition
Acclaimed for the distinct and diverse cuisine he has created at Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking to Southwestern flavors to Asian cuisines and beyond.
A passionate tribute to the new American table
"I was born in Ethiopia and raised in Sweden, but there's a reason why I've chosen America as the place I want to live. With New American Table, I celebrate both the regional American cooking that I've grown to know and love, and the diverse ethnic-driven cuisine I've found in this country. As I share my experiences as an American immigrant, I pay tribute to all of the immigrant groups who have come here and shared their foods and traditions to create an exciting, thrilling, and wholly original cuisine."
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 Awardwinning 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:
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.
About the Author
Marcus Samuelsson is chef and co-owner of Aquavit and cofounder of Townhouse Restaurant Group. The youngest chef ever to receive two three-star ratings from the New York Times, he appeared as the star of Discovery Home Channel's Inner Chef television series and is the author of The Soul of a New Cuisine and Aquavit and the New Scandinavian Cuisine. He has made guest appearances on programs such as the Today show, The Martha Stewart Show, Charlie Rose, and Top Chef. Samuelsson has been a UNICEF Ambassador since 2000 and a strong supporter of UNICEF's immunization and nutrition programs.
Table of Contents
CONDIMENTS, DIPS, AND SAUCES.
BREAKFAST AND BRUNCH.
BREADS AND SANDWICHES.
SOUPS AND STEWS.
FISH AND SEAFOOD.
POULTRY, MEAT, AND GAME.
DESSERTS AND DRINKS.
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Cooking and Food » Regional and Ethnic » Americana