Aquavit: And the New Scandinavian Cuisine (Hardcover)

by Marcus Samuelsson (Author) "I was born in Ethiopia, but my roots are in Sweden..." (more)
Key Phrases: lisle juice, frozen mango puree, other baking potatoes, Yukon Gold, Granny Smith, Simple Syrup (more...)

Editorial Reviews

Amazon.com Review
What kind of food would a French-trained Manhattan chef, born in Ethiopia and raised in Sweden, produce? The unique food of Aquavit, the Scandinavian restaurant whose refined, contemporary cooking Marcus Samuelsson presents in his eponymous debut cookbook. Samulesson's cuisine reflects the Swedish love of seafood, game, and pickled and preserved dishes, enlivened by Indian spices (brought to Sweden in the 17th century), plus other approaches. Thus Aquavit offers reborn Scandinavian favorites like Gravlax with Mustard Sauce and Swedish Roast Chicken with Spiced Apple Rice plus delights like Tandoori-Smoked Salmon with Goat Cheese Parfait, Hot-Smoked Char with Lemon Broth, and Glazed Salmon with Wasabi Sabayon. Though the book includes among its 150-plus recipes fare that's definitely friendly to the home cook--like Barbecued Boneless "Ribs" (made with boneless pork shoulder) and Slow Roasted Turkey Wings--this is fundamentally a chef's collection, and will probably be pored through more readily than cooked from. Nonetheless, for readers interested in the food of singular talent, presented in an oversized format as lovely as the cooking itself, the Aquavit is essential.

Chapters cover the basic menu stops, including soups, salads and sides, plus the likes of Steamed Crab Rolls from "Bites, Snacks and Little Plates"; Blueberry Bread from "Crackers and Breads"; and Lamb Sausage Wrap from "Sandwiches." Chapters on dessert offer such treats as Swedish Pancakes with Lingonberry Whipped Cream and Chocolate "Blini"; and a drinks section includes the unusual and very palatable likes of Lemon, Pepper, and Dill Aquavit and Yellow Mary Mix, a yellow-tomato bloody mary descendant. Illustrated with ravishing color photos that reiterate the sleek pleasures of the food, Aquavit is as special as its innovative and very worldly author. --Arthur Boehm

From Publishers Weekly
When he became executive chef at New York City's swank Aquavit at the tender age of 24, Samuelsson began educating Americans about his native Swedish cuisine, but he also received an education in return. And it's that exchange that elevates this book beyond traditional Swedish cooking to an expression of one chef's unique viewpoint. There are certainly traditional Swedish dishes represented, such as Gravlax with Mustard Sauce, Swedish Meatballs, and Prune-Stuffed Pork Roast, but they stand side-by-side with successful experiments like Pickled Herring Sushi-Style, with slices of herring served on tiny mashed potato logs that resemble rice, and Warm Beef Carpaccio in Mushroom Tea, inspired by a trip to Japan. Every cross-cultural gambit, from a Tuna Burger with Cabbage Tzatziki to a Gravlax Club Sandwich with guacamole, sounds fabulous (with photos by Shimon & Tammar, which are as beautifully clear and crisp as the recipes). Samuelsson unabashedly confesses to a fascination with "junk food culture" that dates back to a time before he knew what the words meant and results in wonderful finger foods such as Crispy Potatoes dredged in corn flakes and panko bread crumbs and fried twice. Desserts exhibit the same combination of adherence to tradition and thoughtful experimentation and range from Swedish Pancakes with Lingonberry Whipped Cream to Black Pepper Cheesecake with blanched peppercorns. Samuelsson is one of our great chefs, and a warm-hearted and generous writer to boot.
Copyright 2003 Reed Business Information, Inc.

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Product Details

• Hardcover: 312 pages
• Publisher: Houghton Mifflin Harcourt (October 2, 2003)
• Language: English
• ISBN-10: 0618109412
• ISBN-13: 978-0618109418
• Product Dimensions: 11.3 x 10.2 x 1.3 inches
• Shipping Weight: 4.5 pounds (View shipping rates and policies)
• Average Customer Review: 4.1 out of 5 stars See all reviews (16 customer reviews)
• Amazon.com Sales Rank: #199,737 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful:

5.0 out of 5 stars Finally, bringing Swedish food into the spotlight!, April 30, 2004

By	"none007" (Philadelphia, PA) - See all my reviews

If you have ever eaten at Aquavit in New York, you know how hard it is to resist buying this gorgeous cookbook. If the meals at the restaurant can be created to be even half as amazing at home, the book is weel worth its cost!
Luckily, they have turned out to be extremely successful in my own kitchen. And, might I add, most of them are far easier to make than they appear. I love this book and appreciate the chef's work so much that it blows my mind when I read some of the criticism in the reviews.
First of all, this book is so beautiful that I keep it in a bookshelf in the living room, not the kitchen. The pictures are so lovely but at the same time might intimidate certain readers who fear they won't be able to recreate the image. To this I have to say: "It's ok. You aren't putting the meal into a book to be published and you're not serving it to paying customers... It's allowed to look different, as long as it still tastes good." Samuelsson is a chef. The food is on a different level than that of Ina Garten, Rachel Ray or Nigella Lawson (as much as I like all of them.) Some of these recipes will take a bit more effort, but many you can make with very little effort! The soups, roast chicken, meatballs, salads, and many main courses are not as difficult as they appear.
Another gripe I've read in other reviews is that the recipes are not as much Scandinavian as they are Asian. Whoever said this knows very little about Swediesh food! As a Swede, I found all of the recipes to be based in strong Swedish tradition. But like the title says, it's the NEW Scandinavian cuisine, melded with tastes from all over the world. Ingredients like curry, have been used in Northern Europe for centuries now.
This book has brought a lot of joy to our home. The pictures and tastes make us homesick! His food is authentic and groundbreaking at once and I believe Marcus Samuelsson deserves all the praise he has received.

19 of 20 people found the following review helpful:

5.0 out of 5 stars Swedish With A Twist, October 13, 2003

By	"craiginstockholm" (Troy, MI USA) - See all my reviews

If you've ever eaten at Aquavit, then you know what to expect from this world class chef's first cookbook. It's loaded with wonderful recipes reflecting Marcus Samulesson's multi-cultural
backgroud and it's beautiful book to look at. While there are many classic Swedish dishes in this book, Marcus also shows us his creative approach to Scandinavian cooking. As a novice chef, I found the the recipes informative and easy to understand. I also liked the fact that many of the recipes had variations and included some background information or cultural history. And, just as you might expect from a restaurant named Aquavit, there's a nice selection of aquavit recipes in the drink section. This is now my favorite cookbook.

18 of 19 people found the following review helpful:

4.0 out of 5 stars Full of surprises..., December 8, 2004

By	Anne Cheilek - See all my reviews (REAL NAME)

This is not a perfect cookbook, by any means. Out of 19 recipes we tested, 12 gave excellent results and 7 were disappointing. That's not a very respectable ratio. But the good recipes are so startlingly good they make up for a multitude of sins. Some of my favorites are Juniper-Apple Soup (superb balance between fruit and meat flavors, especially when garnished as suggested with duck confit); Coffee-roasted Duck Breasts (a simple preparation resulting in a deceptively complex flavor); Salsify "Tagliatelle" with Smoked Salmon (a delicious and unusual dish faintly reminiscent of spaghetti al carbonara); Salmon Bundles with Orange-Fennel Broth (again a sophisticated balance of sweet-tart fruit flavors with the bass notes of seared salmon); Squab Toasts (irresistible treats in fig season); and many more. Less successful, to my palate, were the Pickled Herring Sushi-Style (harsh combination of strong flavors); Curried Cauliflower, Potato, and Sprout Salad (muddied, indistinguishable flavors); Salsify Cappuccino (no standout flavor I could discern at all); Pear and Fingerling Potato Ragout (too sweet); and Glögg-Poached Pears (not exciting enough to warrant all the work). Overall, it seems to me that this chef has a marvelous instinct when it comes to fish and meat, and creates many new flavor combinations that really work. He is less reliable with vegetable dishes and desserts, both of which tend to be excessively sweet. We cook out of this book frequently, however: if you have the patience to sift the wheat from the chaff, this book will reward you with plenty of delicious and inspirational meals.