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New American Table

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New American Table Cover

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

Publisher Comments:

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;

-Martha Stewart

"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#160;-Mario Bataliand#160;

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#8212;Eater.comand#160;

and#8220;An extraordinary collection of recipes.and#8221; and#8212;Todayand#8217;s Diet and Nutrition

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:

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.

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.

SALADS.

SNACKS.

SMALL PLATES.

STAPLES.

SOUPS AND STEWS.

FISH AND SEAFOOD.

POULTRY, MEAT, AND GAME.

EVERYDAY.

WEEKEND.

HOLIDAY.

DESSERTS AND DRINKS.

What Our Readers Are Saying

Add a comment for a chance to win!
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.
Was this comment helpful? | Yes | No
(2 of 3 readers found this comment helpful)

Product Details

ISBN:
9780470281888
Author:
Samuelsson, Marcus
Publisher:
Houghton Mifflin
With:
Walters, Heidi Sacko
Photographer:
Brissman, Paul
Author:
Druckman, Charlotte
Author:
Lo, Anita
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
Subject:
General Cooking
Copyright:
Edition Description:
Trade Cloth
Publication Date:
20091026
Binding:
HARDCOVER
Language:
English
Illustrations:
50 color photographs
Pages:
240
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 Used Hardcover
0 stars - 0 reviews
$13.95 In Stock
Product details 240 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 , 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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