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Wiley
November 2009
On Sale: October 26, 2009
368 pages
ISBN: 047028188X
EAN: 9780470281888
Hardcover
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Cookbooks
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 Sat? 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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