New American Table Upplaga 1

When Marcus Samuelssonwho was born in Ethiopia and raised in Swedencame to the United States in 1991, it was supposed to be for just nine months. But the young chef was so invigorated, and so delighted, by the uniquely American collision of culinary influences that he decided to make this country his home. Samuelsson went on to open such acclaimed New York City restaurants as Aquavit, AQ Kafé, and Riingo. As a James Beard Awardwinning chef, Samuelsson has traveled all over the United States, sampling everything from authentic Creole cooking in New Orleans to steaks in Kansas City and heirloom chilies in Arizona. In Texas, he found barbecue but also Czech cuisine. Detroit offered soul food and Lebanese food. Every-where he went, Samuelsson saw the vitality and variety immigration has brought to the American kitchen. In New American Table, he brings all these influences together. This dazzling book offers more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food, down-home Southern cooking and spicy Southwestern flavors to Asian cuisines, and beyond. From Pad Thai and his wife's authentic Ethiopian Doro We't to a holiday ham reimagined with spicy tamarind glaze, each recipe bears Samuelsson's unique genius for flavor and texture. Inside you'll find: Tasty condiments like Grilled Tomato-Mint Salsa,Tamarind-Soy Vinaigrette, and Chunky BBQ Sauce Tempting snacks like Empanadas with Peanut-Mango Sambal, Caraway Pretzels, and Spicy Dill Popcorn Irresistible small plates, including Bay Scallops with Nori-Spiced Watermelon and Corn Pancakes with Chili-Covered Gravlax Everyday dishes like Jerk-Spiced Catfish with Green Papaya Salad and My Mother's Spaghetti with Peas Hearty fare like Braised Pork Roast with Grilled Chile Vinaigrette, Citrus Chicken with Couscous Stuffing and Slaw, and Lamb Stew with Dill Sauce and Roasted Parsley Root Reinvented staples like Noodle Paella with Pistachio Aïoli and Israeli Couscous with Crab and Snow Peas Luscious desserts, including Banana Bread Pudding with Hazelnut Kulfi and Rustic Chocolate Tart Throughout the book, Samuelsson introduces you to friends he's met along the way who have shared their foods, told their stories, and inspired him with their passion. Recipes that range from simple snacks to desserts transform ingredients into thrilling, irresistible flavor combinations. Samuelsson's spirit of adventure is contagious, and through his inclusive, welcoming approach to cooking, these inspiring dishes bring a world of flavor right into your own kitchen.