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Aquavit: And the New Scandinavian Cuisine
by Marcus Samuelsson
ISBN-10: 0618109412
ISBN-13: 9780618109418
ISBN-13: 9780618109418
Region: Scandinavian
Publisher: Houghton Mifflin Harcourt
Publication Date: October, 2003
Recipe Index
Publishers Information
About Aquavit: And the New Scandinavian Cuisine
Publisher Web Link: http://www.houghtonmifflinbooks.com/
In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it’s a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus’s favorite “junk food,” Crispy Potatoes.
In “The Raw and the Cured,” Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients.
Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras “Ganache.” But you’ll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup, Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream.
From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson’s best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen. (http://www.houghtonmifflinbooks.com/)
Author Information
About Marcus Samuelsson
Author Web Link: http://marcussamuelsson.com/
Chef Marcus Samuelsson is an internationally acclaimed chef who has thrilled the food scene with a blend of culture and artistic excellence. Celebrated as one of “The Great Chefs of America” by the Culinary Institute of America, Chef Samuelsson launched his career as a graduate of the Culinary Institute in Gothenburg, with apprenticeships in Switzerland, Austria, France and the United States. Chef Samuelsson was raised in Gothenburg, Sweden after his parents adopted him and his sister from Ethiopia at the age of three. They encouraged him to pursue his talents without geographic bounds. At the early age of 24, Chef Samuelsson caught the attention of the culinary world at Aquavit. During his tenure as executive chef, he received consecutive four-star ratings in Forbes and two impressive three-star rating from the New York Times, the youngest person ever to receive such an accolade.
Chef Samuelsson continues to break new ground, connecting contrasting geographies and palates while lending his exceptional voice to the evolving conversation of food and culture. A collection of successful cookbooks, including Aquavit: And the New Scandinavian Cuisine (2003), and The Soul of a New Cuisine – A Discovery of the Foods and Flavors of Africa (2006), have won him numerous awards from The New York Times, Washington Post and Chicago Tribune.
His recent submersion into the local farms and kitchens of the American landscape has inspired a new zest for merging worlds. His findings and interpretations can be found in his top selling new book, New American Table. As of late winter 2010, the cookbook has received numerous recognitions such as Best Overall Cookbook from Epicurious.com, a Special Jury Award from Gourmand and, most recently, a nomination for Best American Cookbook by IACP.
Chef Samuelsson has been featured on a number of media platforms including Iron Chef, the Martha Stewart Show, frequent guest appearances on the Today Show, and his own television show, The Inner Chef on Discovery Network. Most recently, Chef Samuelsson has teamed up with AOL to create a web-based program. Chef Samuelsson will also appear on the television competition Top Chef Masters, planned for a Bravo Network release in April 2010. Chef Samuelsson was recently honored as a Guest Chef at the White House under the Obama Administration, where he planned and executed the administration’s first state dinner for the first family, Prime Minister Singh of India and 400 of their guests.
Currently, Chef Samuelsson is developing the Red Rooster in Harlem. The restaurant will celebrate the roots of American cuisine in one of New York City’s liveliest and culturally rich neighborhoods.
While Chef Samuelsson has been honored by the prestigious James Beard Foundation on multiple occasions, including “Rising Star Chef” (1999), “Best Chef: New York City” (2003), and “Best International Cookbook” (2007), he continues to maintain humility to the art of food and his UNICEF endeavors, working toward immunization and curbing malnutrition for children throughout the world.
