Samuelsson offers a world view of American cuisine that truly celebrates this country's "melting pot" identity. From simple snacks and condiments to more elaborate entrees and small plates, New American Table includes more than 300 recipes for dishes from all over America that embrace our nation's rich and diverse heritage. Samuelsson also pays tribute to a colorful cast of great American chefs and the unique flavors and fusions they bring to the table: Alice Waters' local and seasonal approach; the way Rick Bayless and David Chang elevate ethnic "poor man's food" like moles and soba noodles into something extraordinary. In the foreword, Chef Lidia Bastianich shares her own impressions of Samuelsson's vibrant and creative cuisine.
New American Table also introduces you to the local home cooks Samuelsson has met in his travels. "As cultures and food traditions from all corners of the globe converge in one country, America has been transformed from a land of meat and potatoes into a land of couscous and noodles, dolmas and tiraditos, tacos and sushi, dumplings and ceviches," says Samuelsson.
You'll meet Peter Klein, who recalls the classic Jewish latkes his grandmother would make for Hanukkah dinner; William, who grew up eating a mix of the Low-Country and Jamaican-style cooking like Jerk-Spiced Catfish his parents were raised with; and an Argentine man on Samuelsson's soccer team whose specialty is empanadas.
Chapters feature food for every occasion: 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. With recipes for tapas-sized small plates like the southwestern inspired Chorizo-Style Meatballs with Tomatillo-Avocado Salsa and Mussels with Yucca Fries (a new take on moules frites), to holiday meals like Grilled Pork Belly with Chocolate Sauce and Plantain Mash for Cinco de Mayo, or Tamarind-Glazed Ham with Anchovy-Potato Gratin for a new twist on the traditional Christmas ham, as well as snacks, staples, desserts and everything in between, Samuelsson offers something for everyone.
ABOUT THE AUTHOR
Marcus Samuelsson is chef and co-owner of Aquavit and Riingo in New York City, as well as C-View and C-House http://www.c-houserestaurant.com/ in Chicago. At 37 years old, he is the youngest chef ever to receive two 3-star reviews from The New York Times. Samuelsson is a two-time James Beard Award-winner ? Rising Star Chef in 1999 and Best Chef: New York City in 2003. Samuelsson has been featured in numerous publications including Gourmet, USA Today, Food & Wine, and Bon Appétit. In addition to hosting his own show, "Inner Chef" on the Discovery Home Network, Samuelsson has appeared on ABC's "Good Morning America", "The View", and "LIVE with Regis & Kelly", NBC's "TODAY" show and Martha Stewart Living Television, CNN, The Food Network and several New York television programs. He is author of three cookbooks including The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (Wiley, Oct. 2006) which won the James Beard Award for Best International Cookbook in 2007. Samuelsson has been a UNICEF Ambassador since 2000 and a strong supporter of UNICEF's immunization and nutrition programs.