New American Table
New American Table
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DescriptionFrom the winner of Top Chef Masters
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."
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 Sate 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.
BREAKFAST AND BRUNCH.
BREADS AND SANDWICHES.
SOUPS AND STEWS.
FISH AND SEAFOOD.
POULTRY, MEAT, AND GAME.
DESSERTS AND DRINKS.
step 1 in the recipe: Heat 2 tablespoons of the olive oil in a large pot over medium heat. Add the onions, garlic, chiles, cumin, and coriander and sauté until the onions are translucent, about 2 minutes. Add the chicken, white wine, vinegar, cinnamon stick, thyme, 2 teaspoons of the salt, and 6 quarts water and bring to a boil; reduce the heat and simmer for 30 minutes, skimming any foam, until the chicken is cooked through.