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Norman's New World Cuisine Hardcover – October 28, 1997
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From the Publisher
--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
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.
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Top Customer Reviews
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.Read more ›
His writing style is very inviting and brings the reader/cook into the New World kitchen in such a way that the flavors he explores become familiar by the end of each recipe.
Norman Van Aiken is one of todays culinary heroes and for me stands above the lot of the over-exposed chef/actors that litter the stages and bookshelves of contemporary dining.
This book is highly recommended for people who already posess a good bit of cooking knowledge. It is not for the meek, this book is for people who love to cook, and who love the world of fruit, spice and the sea. His cooking style is bold and very alive. New World Cuisine is a must for anyone interested in why food tastes so great today.
Not just kicked up versions of dishes you see or read about, but unique by themselves kind of creations. Especially have enjoyed serving such as "Rhum and Pepper Painted Grouper with Mango-Habanero Mojo and Sweet Panfried Plantains and the Sea Scallop Seviche "Ahora Mismo" with a Peruvian Purple Potato Salad. I love for dessert the "Cubano Bread Pudding Brulee with Anejo-Expresso Caramel.
You'll love not only the flavor which rocks this great dishes but also the photos, done by the same photographer that does many of Charlie Trotters cookbooks.
When you're in a tropical, maguaritteville kind of mood, this is the book to cook from.
Most Recent Customer Reviews
This was auctioned off at Emeril's big annual charity dinner, Norman was a guest chef!! Auction lot included 20 specialty chef cookbooks.Published on December 29, 2012 by Alana
The recipes in this slick cookbook are neither for beginners, the lazy or the poor. One could invest a good deal of time and money in preparing some of these elaborate dishes. Read morePublished on June 7, 2003 by Foster Corbin
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. Read morePublished on February 26, 2001 by Jonah Frohlich
I was first introduced to Norman Van Aken on a trip to Miami where I dined at his restaurant. His dishes were a mixture of flavors that burst in your mouth. Read morePublished on November 13, 2000 by Deb Mele