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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
Samuelsson, author (The Soul of a New Cuisine; Aquavit and the New Scandinavian Cuisine) and co-owner/executive chef of New York City's Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American cuisine. Samuelsson, who emigrated to the U.S. from Sweden, pays tribute to the mix of cultures that have shaped the American culinary landscape. His journey across the country showcases regional food along with the wide range of ethnic dishes that are so common today. From condiments, such as citrus mayonnaise and green salsa, and main dishes, such as Ivory salmon with jicama and ramp salad, to desserts, including rhubarb pudding and lemon-chocolate madeleines, Samuelsson highlights the breadth of our culinary diversity. In addition, he includes recipes for breakfast and brunch, breads and sandwiches, salads and snacks, small plates, soups and stews, holiday dishes and drinks. The result is an eclectic, appealing collection that showcases the richness of the American palate. From beef stir-fry with broccolini to lentil soup with pork and lamb meatballs or empanadas with peanut-mango sambal, Samuelsson takes the reader on a culinary journey unlike any other. 300 color photos. (Oct.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Top customer reviews
So, when I get the book in, I was skeptical but I actually like it. It isn't a lot of weird foods as I expected. I do love to cook weird foods but I was scared some of the ingredients would be hard to find. Thankfully, from what I see, everything is conveniently in normal grocery stores. I haven't actually made anything from the book yet but I can't wait. I have a friend who loves his recipes and he is the one who suggested it to me.
Samuelsson has firmly planted himself in the cadre of great American chefs, albeit from a circuitous route via Sweden, Austria, Switzerland, and France. His life travels mean he developed a strong network of chef-friends, resulting in a repertoire of international foods. Despite that, this is definitely a book about American cuisine.
With the onslaught of the Food Network, blogs, and internationally inspired cookbooks, there are few foods that haven't found their way into the American cuisine. And just as chicken tikka has become a Brit classic, so too have dishes like pizza and tacos become classics on American tables.
Samuelsson is chef and co-owner of Aquavit. The youngest chef ever to receive two three-star ratings from the New York Times, he is the author of The Soul of a New Cuisine and Aquavit and the New Scandinavian Cuisine.
New American Table is very well executed, with enjoyable backstory, vibrant photos, and accurate and usable recipes. But those features aren't what excite me about this book. The more I read Samuelsson, the more I realized that his progression of traditional dishes from across the globe offers a greatest hits of so many cookbooks on my shelves - but without the obscure ingredients only found in late night Moroccan souks. You can make these dishes and feel the belly dancer's tassles swirling around your table right in your own home.
Samuelsson`s uninhibited use of spices also allowed me to look at my over-reliance on salt. He makes no claims to a low-sodium diet, but with his emphasis on the great spices of the world, you can give your mouth a break from salt and enjoy the myriad of flavors available at your local market.
At just over 350 pages with over 300 recipes, New American Table includes recipes such as Hot shrimp noodles with poached eggs, Caramelized scallop salad, Caraway pretzels, Fried yellowtail poke, and My cod udon. As I tested recipes I focused in on the "My" recipes which also include My chile condiment, My veggie soup, and My mother's spaghetti with peas. I assumed that if they were good enough for him, they would be good enough for me, and I wasn't disappointed.
Samuelsson's book is perfect for the aspiring foodie with its vast array of cuisines. Although you'll find nothing ground-breaking or especially innovative, adventurous cooks will enjoy the challenge of cooking across the globe and, ultimately, a modern definition of American Cuisine will appear right on their own dinner table.