New American Table

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Overview

A passionate tribute to the new American table

"I was born in Ethiopia and raised in Sweden, but there's a reason why I've chosen America as the place I want to live. With New American Table, I celebrate both the regional American cooking that I've grown to know and love, and the diverse ethnic-driven cuisine I've found in this country. As I share my experiences as an American immigrant, I pay tribute to all of the immigrant groups who have come here and shared their foods and traditions to create an exciting, thrilling, and wholly original cuisine."
—Marcus Samuelsson

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More About This Book

Overview

A passionate tribute to the new American table

"I was born in Ethiopia and raised in Sweden, but there's a reason why I've chosen America as the place I want to live. With New American Table, I celebrate both the regional American cooking that I've grown to know and love, and the diverse ethnic-driven cuisine I've found in this country. As I share my experiences as an American immigrant, I pay tribute to all of the immigrant groups who have come here and shared their foods and traditions to create an exciting, thrilling, and wholly original cuisine."
—Marcus Samuelsson

Editorial Reviews

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.)

Product Details

  • ISBN-13: 9780470281888
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/26/2009
  • Edition number: 1
  • Pages: 368
  • Sales rank: 147,289
  • Product dimensions: 9.60 (w) x 10.10 (h) x 1.40 (d)

Meet the Author

Marcus Samuelsson
Marcus Samuelsson

Marcus Samuelsson is chef and co-owner of Aquavit and cofounder of Townhouse Restaurant Group. The youngest chef ever to receive two three-star ratings from the New York Times, he appeared as the star of Discovery Home Channel's Inner Chef television series and is the author of The Soul of a New Cuisine and Aquavit and the New Scandinavian Cuisine. He has made guest appearances on programs such as the Today show, The Martha Stewart Show, Charlie Rose, and Top Chef. Samuelsson has been a UNICEF Ambassador since 2000 and a strong supporter of UNICEF's immunization and nutrition programs.

Table of Contents

CONDIMENTS, DIPS, AND SAUCES.

BREAKFAST AND BRUNCH.

BREADS AND SANDWICHES.

SALADS.

SNACKS.

SMALL PLATES.

STAPLES.

SOUPS AND STEWS.

FISH AND SEAFOOD.

POULTRY, MEAT, AND GAME.

EVERYDAY.

WEEKEND.

HOLIDAY.

DESSERTS AND DRINKS.

Customer Reviews

Average Rating 4.5
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Sort by: Showing all of 2 Customer Reviews

  • Posted February 3, 2010

    New American Table is a gorgeous, large format cookbook filled with lavish photography!

    New American Table is a gorgeous, large format cookbook filled with lavish photography. There are not only sumptuous, color photos of many of the dishes, but also photos of markets, ingredients, people cooking and people eating. I had not heard of Marcus Samuelson but his recipes are unique, full of interesting and different flavors and flavor combinations.
    I cooked three recipes from New American Table. Farro-Orange Salad was a hearty, filling salad with a well rounded flavor and texture. The combination of fennel, almonds and oranges was nice and I liked the accent of mint and basil. I couldn't find farro (anywhere!) so I used orzo instead. This highlights one of the problems I had with this cookbook - almost every recipe features exotic and difficult to find ingredients. Its a nice way to expose yourself to new foods, but read the recipes carefully ahead of time and make sure you can locate everything.

    Spicy Braised Veal Shoulder was a beautiful, stew like dish with a delicious broth. The complex tastes came together nicely and this was a dish worthy of company. The veal was very tender and the mild spicy kick was perfect.
    Granola Deluxe was my least favorite recipe. I didn't care for the overly sweet, grainy mexican chocolate and the nuts to oats ratio was off.
    This would be a great cookbook for someone looking for some unusual tastes and a great introduction to new ingredients.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted May 29, 2010

    No text was provided for this review.

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