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And the New Scandinavian Cuisine
Houghton Mifflin
October 2003
On Sale: October 2, 2003
312 pages
ISBN: 0618109412
EAN: 9780618109418
Hardcover
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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, Blueberry Bread, 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.
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