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2 Burnside Cooking and Food- Americana

New American Table

by

New American Table Cover

ISBN13: 9780470281888
ISBN10: 047028188x
Condition:
Dustjacket: Less Than Standard
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Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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.

Synopsis:

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."

—Marcus Samuelsson

Synopsis:

From the winner of Top Chef Masters

An 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 range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home."

—Marcus Samuelsson

In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country.

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.

In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including

  • Green Salsa, to serve over shrimp or as a dip
  • Breakfast Burritos
  • Salmon Flatbread
  • Tempura Crab Salad with Tamarind-Soy Vinaigrette
  • Soy-Glazed Dumplings with Sweet Chile Sauce
  • Chicken Sate with Baby Spinach and Garlic Feta Dip
  • Turkey Meatloaf with Tomato-Spinach Sauce
  • Beer-Braised Short Ribs
  • Rustic Chocolate Tart
  • Red Berry Cobbler

A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.

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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.
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Table of Contents

CONDIMENTS, DIPS, AND SAUCES.

BREAKFAST AND BRUNCH.

BREADS AND SANDWICHES.

SALADS.

SNACKS.

SMALL PLATES.

STAPLES.

SOUPS AND STEWS.

FISH AND SEAFOOD.

POULTRY, MEAT, AND GAME.

EVERYDAY.

WEEKEND.

HOLIDAY.

DESSERTS AND DRINKS.

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What Our Readers Are Saying

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Average customer rating based on 1 comment:
Denise Morland, February 3, 2010 (view all comments by Denise Morland)
New American Table is a gorgeous, large format cookbook filled with lavish photography. There are not only sumptuous, color photos of many of the dishes, but also photos of markets, ingredients, people cooking and people eating. I had not heard of Marcus Samuelson but his recipes are unique, full of interesting and different flavors and flavor combinations.
I cooked three recipes from New American Table. Farro-Orange Salad was a hearty, filling salad with a well rounded flavor and texture. The combination of fennel, almonds and oranges was nice and I liked the accent of mint and basil. I couldn't find farro (anywhere!) so I used orzo instead. This highlights one of the problems I had with this cookbook - almost every recipe features exotic and difficult to find ingredients. Its a nice way to expose yourself to new foods, but read the recipes carefully ahead of time and make sure you can locate everything.

Spicy Braised Veal Shoulder was a beautiful, stew like dish with a delicious broth. The complex tastes came together nicely and this was a dish worthy of company. The veal was very tender and the mild spicy kick was perfect.
Granola Deluxe was my least favorite recipe. I didn't care for the overly sweet, grainy mexican chocolate and the nuts to oats ratio was off.
This would be a great cookbook for someone looking for some unusual tastes and a great introduction to new ingredients.
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Product Details

ISBN:
9780470281888
Author:
Samuelsson, Marcus
Publisher:
Houghton Mifflin Harcourt
With:
Walters, Heidi Sacko
Photographer:
Brissman, Paul
Subject:
Cookery, american
Subject:
Condiments
Subject:
Regional & Ethnic - American - General
Subject:
Regional & Ethnic - International
Subject:
Cooking and Food-US General
Subject:
International
Subject:
Professional Cooking & Culinary Arts
Copyright:
2010
Edition Description:
Trade Cloth
Publication Date:
20091026
Binding:
Hardback
Language:
English
Illustrations:
Y
Pages:
368
Dimensions:
10 x 9.25 in
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Related Subjects

Cooking and Food » Regional and Ethnic » Americana
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
History and Social Science » Politics » General

New American Table Sale Hardcover
0 stars - 0 reviews
$27.95 In Stock
Product details 368 pages John Wiley & Sons - English 9780470281888 Reviews:
"Synopsis" by , 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.
"Synopsis" by , 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."

—Marcus Samuelsson
"Synopsis" by ,
From the winner of Top Chef Masters

An 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 range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home."

—Marcus Samuelsson

In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country.

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.

In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including

  • Green Salsa, to serve over shrimp or as a dip
  • Breakfast Burritos
  • Salmon Flatbread
  • Tempura Crab Salad with Tamarind-Soy Vinaigrette
  • Soy-Glazed Dumplings with Sweet Chile Sauce
  • Chicken Sate with Baby Spinach and Garlic Feta Dip
  • Turkey Meatloaf with Tomato-Spinach Sauce
  • Beer-Braised Short Ribs
  • Rustic Chocolate Tart
  • Red Berry Cobbler

A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.
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