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New American Table Hardcover – October 26, 2009
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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.
Recipe Excerpts from The New American Table
Miso-Rubbed Rack of Lamb
From Publishers Weekly
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top Customer Reviews
This book doesn't do any of that "window dressing" recipe writing. It's brimming with combinations I never would have thought of (but that seem so right) and ingredients I can't wait to try. Thankfully, these aren't all expensive, exotic ingredients-- more the scary looking tube of pepper paste from the bodega down the street that you never knew what to do with. Well, Samuelsson tells you to slather it over some shortribs that you'll marinate in soy sauce and beer. You know what? They were the best shortribs I've ever had, and I made them myself.
I cook a lot, and I expect a great deal from my cookbooks. New AMerican Table makes a pretty sexy coffee table book that your friends will pore over when they visit, but it's also a totally inspiring kitchen companion and gripping bed time reading. Pear Pumpkin Salad with Pumpkin Seed Vinaigrette? Homemade beef jerky? Miso Rubbed lamb? TELL ME MORE!
I made a double batch of the pretzels for a party and I had to hide one for myself, they were going so fast-- and people are still talking about them. These are dishes you'll remember for a long time. What a fantastic book.
The Grilled Lobster-noodle Salad was very very good, although the text was incorrect for the amount of olive oil to be used. The dish being fairly "strong" in flavors could just as successfully been served with giant shrimp, saving the cost of fresh lobster.
The mushroom risotto was good but was almost overwhelmed by the addition of the wine & port at the end of the cooking cycle. Usually wine is put in first.
The Caramelized Scallop Salad was again good but 4 sliced "bay scallops" per person ? I don't think you would be able to find them in the salad.
The Head-on Shrimp with Bacon Orzo will be, when served again, very good, bringing a new taste (chermoula) to our table. Now I love cooking with salt but give me a break. The salt called for on the shrimp was way too much but nothing compared to what was indicated for the ground pine nut powder that was to be sprinkled on top of the orzo.Read more ›
The attractive coffee-table design includes pictures of landscapes and people working, eating, and relaxing as well as luscious shots of ingredients and finished dishes. But the real showstopper is the food. A true multi-cultural, Samuelsson combines international and regional influences to produce complex flavors. It's not fusion so much as tweaking with flair.
A Caramelized Fruit Salad, for instance, with a hint of chili or Shrimp Falafel with fish sauce, soy and sesame oil. Or Cabbage Rolls with (homemade) Plum Sauce. Or Trout Pierogi (Homemade dough). His Beer-Braised Short Ribs include ginger, mirin and ketjap manis. His venison stew uses cream and Indian spices. His New Orleans Head-On Shrimp includes a dash of North African chermoula. His Traditional Chili carries a whiff of molé with its use of Mexican chocolate.
A condiments and sauces chapter starts things off with homemade BBQ sauce, Steak Sauce, Green Salsa, Basic Vinaigrette or hot, sweet sambal oelek and Argentinean Chimichurri.
Samuelsson then covers all the courses along with chapters for Everyday, Weekend, and Holiday. Lists of ingredients can be long, but most of the recipes are straightforward, without a lot of separate steps.
Even the "weekday" dishes, however, should not be tackled cold after a long day at work. Like all restaurant chefs, Samuelsson assumes a certain amount of organization and planning, and a well-stocked pantry.
Not an everyday cookbook, this invigorating collection is for cooks who like to spice things up.
New American Table is more than a cook book. It is an inspiration about how to follow your passion. In Marcus's case giving and cooking...in that order. His passion for cooking and his appreciation for America, its people is - well, almost tasted in every word. Seldom does a great chef share the humble details of his path, and what led him to become a world class, James Beard Award winner. In this book, Marcus's story is written eloquently and from the heart.
Although, truly a cookbook, New American Table is also autobiographical - a story of passion for loving what you do.. Eloquent and sometimes pithy stories are woven into the hundreds of recipes which add a special connection to the cooking experience. Stunning graphics, photography and shared experiences coast to coast make New American Table more than a cook book, it is an apprecaiton of the people and history of this great nation, fused together by culinary delights and the diverse ethnic cuisines found in America.
I am a foodie. I also collect good cook books and have had the privilege of meeting some of the greatest chef's at the annual Aspen Food and Wine Classic. Marcus Samuelsson's book is on the top of the stack of my favorite cook books for 2 reasons - Marcus is more than a chef, he is an amazing human being, and 2) I can actually cook with his recipes!
Most Recent Customer Reviews
I am in agreement with Jim Rad (see below), but I view this book a bit more harshly than he does. It was in desperate need of both a proofreader and an editor. Read morePublished 3 months ago by Topkat2
I ordered this and his Biography the same day. The biography was on Audio so I was able to immediately start listening to it. Read morePublished 10 months ago by CCs Front Porch
As a culinary student, I follow few Professional Chefs and Samuelsson is one I have been following and now assigned to due a project on him. Read morePublished 23 months ago by Master Woo
Find Marcus Samuelson to be a very creative chef. His recipes are innovating. Enjoyed reading about his history & how his ideas where formed for recipes!Published on May 6, 2014 by Sharon Horn
It is a perfect cookbook. Recipes are easy to more challenging. I love the narratives and ingredient history. This is a great journey.Published on March 1, 2014 by Amazon Customer