Soy-Glazed Dumplings with Sweet Chile SauceĬhicken Sate with Baby Spinach and Garlic Feta Dip Tempura Crab Salad with Tamarind-Soy Vinaigrette Green Salsa, to serve over shrimp or as a dip In 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 Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country.Īcclaimed 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. In his bestselling The Soul of a New Cuisine, 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. 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.' '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.

From the winner of Top Chef Masters An affectionate, thoroughly diverse tribute to the modern American table

New American Table by Marcus Samuelsson