Marcus Samuelsson has won great praise for the unique, contemporary Scandinavian cuisine he creates at his Manhattan restaurant, Aquavit. Writing in the New York Times, critic Ruth Reichl said, “Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes… It is intoxicating.” Samuelsson’s cookbook, Aquavit and The New Scandinavian Cuisine is every bit as cool and intoxicating as his food.
Beautiful design and gorgeous images wrap around a collection of 150-plus recipes. These are the chef/author’s new takes on classic Scandinavian dishes; Gravlax with Mustard Sauce, Swedish Roast Chicken with Spiced Apples, Prune-Stuffed Pork Roast Warm Beef Carpaccio in Mushroom Tea, and Pickled Herring Sushi-Style. Lots of fun, globally-inspired combinations to try too, like Tuna Burger with Cabbage Tzatziki or Gravlax Club Sandwich with Guacamole, and even some fine home cooking fare like his Barbecued Boneless Ribs.
This is unique, new food from a very talented chef and a very cool cookbook. Aquavit – And The New Scandinavian Cuisine is an essential luxury.
BUY IT HERE at super discount »
Posted by Food Junkie on October 4, 2004Categories - Celebrity Chef, Restaurant, Regional, International
