{"product_id":"new-american-table-isbn-9780470281888","title":"New American Table","description":"\u003cstrong\u003e\u003cu\u003eFrom the winner of \u003cem\u003eTop Chef Masters\u003c\/em\u003e\u003c\/u\u003e\u003c\/strong\u003e \u003cp\u003e\u003cstrong\u003eAn affectionate, thoroughly diverse tribute to the modern American table\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003e\"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.\"\u003cbr\u003e—\u003cstrong\u003eMarcus Samuelsson\u003c\/strong\u003e \u003c\/p\u003e\u003cp\u003eIn his bestselling \u003cem\u003eThe Soul of a New Cuisine,\u003c\/em\u003e 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 \u003cem\u003eThe New American Table,\u003c\/em\u003e Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country. \u003c\/p\u003e\u003cp\u003eAcclaimed 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. \u003c\/p\u003e\u003cp\u003eIn 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\u003cbr\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGreen Salsa, to serve over shrimp or as a dip \u003c\/li\u003e\n\u003cli\u003eBreakfast Burritos \u003c\/li\u003e\n\u003cli\u003eSalmon Flatbread \u003c\/li\u003e\n\u003cli\u003eTempura Crab Salad with Tamarind-Soy Vinaigrette \u003c\/li\u003e\n\u003cli\u003eSoy-Glazed Dumplings with Sweet Chile Sauce \u003c\/li\u003e\n\u003cli\u003eChicken Sate with Baby Spinach and Garlic Feta Dip \u003c\/li\u003e\n\u003cli\u003eTurkey Meatloaf with Tomato-Spinach Sauce \u003c\/li\u003e\n\u003cli\u003eBeer-Braised Short Ribs \u003c\/li\u003e\n\u003cli\u003eRustic Chocolate Tart \u003c\/li\u003e\n\u003cli\u003eRed Berry Cobbler\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA true celebration of the culinary gifts that define \u003cem\u003eThe New American Table\u003c\/em\u003e, 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. \u003cem\u003eThe New American Table\u003c\/em\u003e presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine. | \u003c\/p\u003e\u003cp\u003eSamuelsson, author (\u003cem\u003eThe Soul of a New Cuisine\u003c\/em\u003e; \u003cem\u003eAquavit and the New Scandinavian Cuisine\u003c\/em\u003e) and co-owner\/executive chef of New York City's Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American cuisine. Samuelsson, who emigrated to the U.S. from Sweden, pays tribute to the mix of cultures that have shaped the American culinary landscape. His journey across the country showcases regional food along with the wide range of ethnic dishes that are so common today. From condiments, such as citrus mayonnaise and green salsa, and main dishes, such as Ivory salmon with jicama and ramp salad, to desserts, including rhubarb pudding and lemon-chocolate madeleines, Samuelsson highlights the breadth of our culinary diversity. In addition, he includes recipes for breakfast and brunch, breads and sandwiches, salads and snacks, small plates, soups and stews, holiday dishes and drinks. The result is an eclectic, appealing collection that showcases the richness of the American palate. From beef stir-fry with broccolini to lentil soup with pork and lamb meatballs or empanadas with peanut-mango sambal, Samuelsson takes the reader on a culinary journey unlike any other. 300 color photos. \u003cem\u003e(Oct.)\u003c\/em\u003e (\u003cem\u003ePublishers Weekly\u003c\/em\u003e, August 3, 2009)\u003c\/p\u003e","brand":"Harvest","offers":[{"title":"Default Title","offer_id":44889992724709,"sku":"NP9780470281888","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470281888.jpg?v=1730232334","url":"https:\/\/k12savings.com\/es\/products\/new-american-table-isbn-9780470281888","provider":"K12savings","version":"1.0","type":"link"}