Norman's New World Cuisine

Norman's New World Cuisine

4.0 1
by Norman Van Aken, Norman Van Aken, John Harrisson
     
 

"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…  See more details below

Overview

"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, aStirfry 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.

Read More

Editorial Reviews

Publishers Weekly - Publisher's Weekly
The sexiest of peppers flow like lava through the ingredient-intensive but well-constructed recipes proffered by Van Aken, the founder of a Miami restaurant that bears his first name. This is not a collection for cooks whose idea of heat and complexity is a slice of jalapeo atop the guacamole. Cubanelles light up Baked Clams on the Half Shell with Sausage. Scotch bonnet and serrano chiles kick at a Buttered Snapper Baked in a Banana Leaf. And in a margarita spinoff called a Hot Lolita, tequila and Grand Marnier tango with a mix of honey and crushed red pepper flakes. Beginning with such cocktails and moving through appetizers, soups, every type of entree, a bevy of desserts and a "treasure chest" of basic stocks and infused oils, the foodstuffs of Asia, Latin America and the West Indies are the stars, often beautifully photographed and sometimes stunningly mixedas in the Paella Orientale, which combines Thai chiles, arborio rice, bok choy and "32 tiny clams." Spiny Lobster basks in a pool of Exotic Tropical Fruit and Black Bean Salsa and is dressed in a revealing Spicy Drizzle made of cumin seed, honey, soy sauce and ginger. Van Aken's running narrative begins in dopey pirate talk ("So, to the decks, mates!.... Sails up!") but matures into a diary of culinary travels spiced with healthy doses of food quotes from great writers and crowned with a recommended reading list of cookbooks. (Nov.)

Product Details

ISBN-13:
9780679432029
Publisher:
Random House Publishing Group
Publication date:
10/28/1997
Edition description:
1 ED
Pages:
312
Product dimensions:
8.27(w) x 10.28(h) x 1.23(d)

What People are saying about this

Bobby Flay
"Norman Van Aken is one of the great food visionaries of our time. His ability to pair the unique and unexpected flavors from Florida's tropical melting pot of cultures make his big-flavored dishes one-of-a-kind. He is an inspiration to chefs and home cooks everywhere."
Emeril Lagasse
"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.
Charlie Trotter
"Walt Whitman said, 'I am large, I contain multitudes!' The breadth and depth of the writing and recipes in these pages richly reflect this sentiment, and Norman's exuberace is utterly Whitmanesque! This book is a must for both professional and home cooks."
Maida Heatter
"I have been eating Norman's superb food since 1985, when he was a chef in Key West. It is always a thrill. But recently I had something at Norman's that was so divine it woke up taste buds i didn't know I had. It was a Tortilla Paisana, a cross between a frittata and a quiche. I am in love with it. What a joy it will be to make Norman's wonderful dishes.
Todd English
"There are so few originals in this world. Norman Van Aken has certainly set the standard in his original cuisine -- one that is matched by no other. Thanks for your inspiration!"
Stephan Pyles
"Norman Van Aken is arguably the most innovative chef in America today."
Douglas Rodriguez
"Norman Van Akenis the pioneer of a new way of cooking. Here are imaginative dishes with bold flavors and beautiful presentations: a true inspiration."
Roy Yamaguchi
"If anyone deserves the title of King of New World Cuisine, it is Norman."
Mark Miller
"Norman Van Aken's new book reflects his philosophy of pushing the boundaries of flavor and culture. These exciting, bold, spirited dishes that are true adventures."
Daniel Boulud
"Norman Van Aken is the quintessential Florida chef. His flavors are amazing and his cooking full of soul and sunshine."
Hubert Keller
"Only Norman, a rare inovator, could transform a collection of recipes not only into an amazing cookbook with terrific food, incredible flavors and inventive combinations of ingredients, but also into a guide that will make the New World Cuisine a classic into the twenty-first century."

Read More

Meet the Author

About the Authors:    

Norman Van Aken was born and raised in rural Diamond Lake, Illinois. After a few years of college, he rambled around the country working at odd jobs--from short-order cook to carny. He moved to Hawaii in 1970 and to Key West in 1973, where he developed a passion for vibrant Asian and Caribbean flavors. A self-taught culinary genius, he now lectures internationally on New World Cuisine. Van Aken was the first chef to use the term "fusion cooking"  in describing the principles of New World Cuisine. After close to two decades in Key West, Van Aken moved to Miami and opened Norman's, a highly acclaimed, award-winning restaurant in the historic section of Coral Gables.

  

    

John Harrisson was raised and educated in England and became a food writer by way of an earlier career as an academic economist. He has co-authored cookbooks with many of America's leading chefs, including Mark Miller (Coyote Cafe), Roy Yamaguchi (Feasts from Hawaii), Stephan Pyles, and John Sedlar. The cookbooks to which he has contributed have sold over three quarters of a million copies.

    

About the Photographer:    

Tim Turner was one of three James Beard Award finalists for Best Food Photography for The Inn at Little Washington Cookbook. His other books include Charlie Trotter's, Charlie Trotter's Vegetables, and Charlie Trotter's Seafood, and his photographs have appeared in Food & Wine, Bon Appétit, and Ladies' Home Journal, among other publications, as well as in numerous advertisements.

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >