Norman's New World Cuisine [Hardcover]

Norman Van Aken (Author)

Book Description

Publication Date: October 28, 1997

"Norman Van Aken is one of America's greatest and most innovative chefs, whose fusion of flavors and cultures explodes on your palate. Norman's New World Cuisine celebrates one of the most exciting regional cuisines in America. "
--Emeril Lagasse

Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.    

    



Norman Van Aken received the James Beard Award in 1997 for the Best Chef in the Southeast and the Robert Mondavi Culinary Award of Excellence in 1996. He was one of three nominees for the Julia Child/IACP Award for the Best Chef of the Year and was selected by Cooking Light as one of the top five chefs in America.    

    



There are over 160 recipes in this book--for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman's fish fare is unforgettable--Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, Yuca-Crusted Florida Striped Bass--and his recipes for birds, such as Roasted Stuffed Game Hen with Pearl Onions and Sherry, are breathtaking. And then there are Our Just Desserts: A Cubano Bread Pudding Brûlée, Havana Bananas with Barbados Rhum, a Stirfry of Exotic Tropical Fruits in Aromatic Spiced Crêpes.
    


Every recipe was tested at home and is set forth with great clarity by John Harrisson, a former teacher and veteran cookbook writer. Full of vitality and startling originality, Norman's New World Cuisine will introduce you to the treasures of Norman Van Aken's irresistible world of flavors.

Editorial Reviews

From the Publisher

"Norman Van Aken is one of America's greatest and most innovative chefs, whose fusion of flavors and cultures explodes in your palate. Norman's New World Cuisine celebrates one of the most exciting regional cuisines in America."

--Emeril Lagasse, Emeril's, New Orleans & Las Vegas

"Norman Van Aken is the pioneer of a new way of cooking. Here are imaginative dishes with bold flavors and beautiful presentations: a true inspiration."

--Douglas Rodriguez, Patria, New York City

"Norman Van Aken is the quintessential Florida Chef. His flavors are amazing and his cooking full of soul and sunshine."

--Daniel Boulud, Daniel, New York City

"Norman is complex, and virtuous. A medicine man, (alchemist), a sensualist, and intellectual come to mind when describing Norman's approach to cooking."

--Raji Jallepalli, Restaurant Raji, Memphis

From the Inside Flap

"Norman Van Aken is one of America's greatest and most innovative chefs, whose fusion of flavors and cultures explodes on your palate. Norman's New World Cuisine celebrates one of the most exciting regional cuisines in America. "
--Emeril Lagasse

Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.    

    



Norman Van Aken received the James Beard Award in 1997 for the Best Chef in the Southeast and the Robert Mondavi Culinary Award of Excellence in 1996. He was one of three nominees for the Julia Child/IACP Award for the Best Chef of the Year and was selected by Cooking Light as one of the top five chefs in America.    

    



There are over 160 recipes in this book--for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman's fish fare is unforgettable--Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, Yuca-Crusted Florida Striped Bass--and his recipes for birds, such as Roasted Stuffed Game Hen with Pearl Onions and Sherry, are breathtaking. And then there are Our Just Desserts: A Cubano Bread Pudding Brûlée, Havana Bananas with Barbados Rhum, a Stirfry of Exotic Tropical Fruits in Aromatic Spiced Crêpes.
    


Every recipe was tested at home and is set forth with great clarity by John Harrisson, a former teacher and veteran cookbook writer. Full of vitality and startling originality, Norman's New World Cuisine will introduce you to the treasures of Norman Van Aken's irresistible world of flavors.

See all Editorial Reviews

Product Details

• Hardcover: 336 pages
• Publisher: Random House; 1st edition (October 28, 1997)
• Language: English
• ISBN-10: 0679432027
• ISBN-13: 978-0679432029
• Product Dimensions: 10.3 x 8.3 x 1.2 inches
• Shipping Weight: 3.3 pounds
• Average Customer Review: 4.8 out of 5 stars  See all reviews (9 customer reviews)
• Amazon Best Sellers Rank: #266,299 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

12 of 13 people found the following review helpful:

5.0 out of 5 stars Awesome Spicy Fusion Cooking, February 28, 2001

By 

Jonah Frohlich - See all my reviews

This review is from: Norman's New World Cuisine (Hardcover)

There are a lot of ways to do fusion, Norman's is simply one of the best I've encountered. But be warned, a lot of work is needed to prepare the dishes. Most of his recipes require that you prepare an additional sauce or prep-kit (like his bean kit that can be used for soups or BBQ sauce), so you have to read the recipes very carefully. If you do spend the time, you will be greatly rewarded.

Norman's dishes are all generally rich and spicy. His themes are Caribbean and South American, with Asian and European (primarily French and Spanish) influences. He uses a lot of Habanero (VERY hot), red onion, assorted tubers, and plantains, he is clearly very influenced by creole cooking (he is based in Florida afterall).

Starters: He has a great "starter" section with drinks (his delicious "Hot Lolita" is a tequila drink with honey and hot peppers) and accompanying nibblers (Norm's "Not and Nasty Nuts", peanuts baked and spiced); a great way to kick off a dinner party. His guacamole with fried plantain chips are great for picnics. He also has an eggplant with goat cheese that is simply excellent.

Soups: Very very rich, but oh so good. He has a plantain chicken soup that is to die for. Again, so rich it's good in small portions for a dinner party. He also has a gazpacho that is completely unlike any you've tasted, and a "conch" soup that he says his "patrons would riot if I took it off the menu". I believe him.

Salads and Main dishes: Tea Spiced Pan Seared Tuna and Spinach Salad has become one of my favorite quick meals (great citrus dressing). Juicy steaks (venison and traditional beef), lobster dishes, chicken (creole in nature), and others, his main dishes are a little eclectic, but generally excellent.

You'll also find side dishes (lots of peruvian potato and boniate sides), sauces, and prep kits in the back which I've enjoyed. I made BBQ oysters with his BBQ sauce and they we're superb. He has desserts, bit I personally haven't gone there yet...

If you are into the effort (for intermediate to advanced cooks) and like or want to get into (spicy) fusion then you should buy this book. I've given it away to two friends and will likely continue to buy it for others.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Norman' s New World Cuisine, March 17, 2006

By 

Jose Pires (Portugal) - See all my reviews
(REAL NAME)   

This review is from: Norman's New World Cuisine (Hardcover)

An excellent and well conceived book. Clear instructions. A master piece in terms of nouvelle cuisine, with an extreme care in mixing spices. I have just ordered two books written by Norman in order to see how he combines tastes and ideas for Latin American and Caribbean Cuisine and Exotic Fruit.

3 of 4 people found the following review helpful:

5.0 out of 5 stars Great recipes--great ideas, September 28, 2005

By 

Roberta S. Jones "Roberta J" (Merritt, NC) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Norman's New World Cuisine (Hardcover)

I got this book on the recommendation of a friend who is a good cook and she was right. I have tried several recipes already and they were terrific. The recipes have also given me ideas on how to combine food in a more creative way.