the appetizer:

New American Table by Marcus Samuelsson, includes recipes like Wild Mushroom Grits; Lobster Orzo; and Fried Yellowtail Poke with Wasabi Rouille.

Cookbook Profile

New American Table

by Marcus Samuelsson

New American Table
Click to buy New American Table


Marcus Samuelsson is acclaimed for the distinct and diverse cuisine he has created at Aquavit, Riingo, and C-House. Now, in New American Table, he brings his influences home with a celebration of the regional flavors and diverse ethnic influences that have shaped the modern American table.

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; and 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 us 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. We 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.

Part cookbook, part enticing travelogue, New American Table includes 300 breathtaking color photographs of both the recipes and the places that make this book so unique. Sure to inspire cooks of every heritage and background, this is Marcus Samuelsson as his very best.

About the Authors

Marcus Samuelsson is chef and co-owner of Aquavit and cofounder of Townhouse Restaurant Group. The youngest chef ever to receive two three-star ratings from the New York Times, he appeared as the star of Discovery Home Channel's Inner Chef television series and is the author of The Soul of a New Cuisine and Aquavit and the New Scandinavian Cuisine. He has made guest appearances on programs such as the Today show, The Martha Stewart Show, Charlie Rose, and Top Chef. Samuelsson has been a UNICEF Ambassador since 2000 and a strong supporter of UNICEF's immunization and nutrition programs.


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This page created March 2010