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Norman's New World Cuisine Hardcover – October 28, 1997

4.8 out of 5 stars 11 customer reviews

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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.
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Product Details

  • Hardcover: 336 pages
  • Publisher: Random House; 1st edition (October 28, 1997)
  • Language: English
  • ISBN-10: 0679432027
  • ISBN-13: 978-0679432029
  • Product Dimensions: 8.3 x 1.2 x 10.3 inches
  • Shipping Weight: 3.3 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #1,148,703 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: 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.
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Format: 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.
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Format: Hardcover Verified Purchase
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.
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Format: Hardcover
Norman Van Aiken's New World Cuisine signaled a turning point in cuisine that offered a new way of approaching the world of the islands, Florida, and Latin America with a fever for taste and a lust for culinary adventure. I not only read and re-read every word of this book I also cooked my way through most of the recipes.
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.
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Format: Hardcover
This is an excellent work by a unique chef. His recipes are spicy and colorful with the tropical ingredients.
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.
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Format: Hardcover
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. There are some fairly simple bread recipes in this book that I want to try; and I can testify that the Key Lime Cheesecake with a Toasted Nut Crust (page 258) is as good a cheesecake recipe as I have ever seen. I believe the secret is that the eggs are separated. The cake is as light as a souffle when done. I have baked it three times now, and my friends cannot get enough of it. (This recipe alone makes the book worth owning.) Directions are minimal, however, so you're on your own. (For example, you are never told to grease the springform pan. Neither are you given any indication as to how the cake will look when done.)
What this book does provide, however, is insight into what a meal would be like at Norman's Restaurant. Also, all information about the wonderful fresh vegetables and fruit of South Florida--complete with great photographs-- makes those of us who must drive half a day to see the ocean hungry for salt air.
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