Synopses & Reviews
In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it's a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook.
Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus's favorite "junk food," Crispy Potatoes.
In "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients.
Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras "Ganache."
But you'll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup, BlueberryBread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream.
From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson's best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen.
Review
"Samuelsson is one of our great chefs, and a warm-hearted and generous writer to boot....[A] truly masterful collection, which is both personal and professional." Publishers Weekly
Review
"[A] beautifully produced book....with gorgeous photos and an attractive layout." Library Journal
Synopsis
In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Born in Ethiopia, orphaned at the age of three, and raised by adoptive parents in Sweden, Samuelsson not only is the foremost ambassador for the new Scandinavian cooking but has placed it at the center of the American culinary scene. Writing in the
New York Times, critic Ruth Reichl said, "Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes...It is intoxicating."
Samulesson's clean, precise flavors are reminiscent of the best Japanese cuisine but draw from Western ingredients. Many of the dishes, like the beguiling Gravlax with Mustard Sauce, feature ethereal sweet-and-sour combinations that characterize traditional Scandinavian food. Samuelsson maintains a balance between simple, homey dishes learned from his grandmother, such as Swedish Roast Chicken with Spiced Apples, and imaginative, globally influenced creations like Fois Gras Ganache.
Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.
About the Author
MARCUS SAMUELSSON is owner of Red Rooster Harlem, Ginnyand#39;s Supper Club, and Street Bird. He is the author of Marcus Off Duty; The New York Times bestselling memoir Yes, Chef; The Soul of a New Cuisine, which won a 2007 James Beard Award for best international cookbook; The New American Table, and Aquavit. The winner of multiple James Beard Awards, he is the youngest chef ever to receive two three-star ratings from the New York Times. He frequently appears on Bravoand#39;s Top Chef and Chopped. Born in Ethiopia, he was raised by adoptive parents in Sweden before training in Europe and finally making Harlem his home, where he lives with his wife.
Table of Contents
Foreword by Hlkan Swahn and#183; X Introduction and#183; 2 The Raw and the Cured and#183; 16 Bites, Snacks, and Little Plates and#183; 40 Sandwiches and#183; 6 4 Salads and#183; 74 Soups and#183; 90 Fish and Shellfish and#183; 106 Birds, Meat, and Game and#183; 134 Sides and#183; 166 Crackers and Breads and#183; 200 Jams, Salsas, and Chutneys and#183; 208 Sorbets and Granitas and#183; 216 Desserts and#183; 226 Drinks and#183; 250 Basics and#183; 260 Resources and#183; 276 Index and#183; 291