Aquavit: Und die neue skandinavische Küche - Samuelsson, Marcus - Hardcover-

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Aquavit: And the New Scandinavian Cuisine - Samuelsson, Marcus - hardcover
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Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
ISBN
9780618109418
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Houghton Mifflin Harcourt Publishing Company
ISBN-10
0618109412
ISBN-13
9780618109418
eBay Product ID (ePID)
2489451

Product Key Features

Book Title
Aquavit : and the New Scandinavian Cuisine
Number of Pages
312 Pages
Language
English
Publication Year
2003
Topic
Regional & Ethnic / Scandinavian, Food, Lodging & Transportation / Restaurants
Illustrator
Yes
Genre
Travel, Cooking
Author
Marcus Samuelsson
Format
Hardcover

Dimensions

Item Height
0 in
Item Weight
74.1 Oz
Item Length
10 in
Item Width
11 in

Additional Product Features

Intended Audience
Trade
Preface by
Swahn, Håkan
LCCN
2003-042018
Dewey Edition
21
Reviews
"A beautiful volume...AQUAVIT AND THE NEW SCANDINAVIAN CUISINE, gives the cast of herring, salmon, meatballs and dill an edgy designer waredrobe...Slow-cooked squab...is snap to prepare. The recipes are surprisingly easy to make."-The New York Times 12/10/03, "Coffee table worthy yet irresistibly friendly, AQUAVIT is bursting with artisitic dinner-party food." -Bon Appetit April, "Samuelsson's 5-pound book worth it's weight....'Aquavit,' the book, based on Aquavit the restaurant is eminently accessible....He has clearly made an effort to write for real people....in addition to innovative, delectable dishes, Samuelsson's book includes stunning photographs that seem to distill the essence of the flavors represented, inviting the viewer to try them" -The Denver Post, Reveals the eclectic wellsprings of (Samuelsson's) highly personal cuisine. . . Beautifully photographed., "Truly masterful." Publishers Weekly, Starred "Beautifully produced book...with gorgeous photos and an attractive layout..." -Library Journal Library Journal "The public face of new Scandinavian cuisine." The New York Times "Reveals the eclectic wellsprings of (Samuelsson's) highly personal cuisine. . . Beautifully photographed." New York Magazine "(Samuelsson's) recipes reflect his global view." Time Magazine "Many new books showcase the chef's art. This can be done gorgeously, as in AQUAVIT..."-New York Times Book Review New York Times Book Review Notable Book "Samuelsson's 5-pound book worth it's weight....'Aquavit,' the book, based on Aquavit the restaurant is eminently accessible....He has clearly made an effort to write for real people....in addition to innovative, delectable dishes, Samuelsson's book includes stunning photographs that seem to distill the essence of the flavors represented, inviting the viewer to try them" -The Denver Post The Denver Post "A beautiful volume...AQUAVIT AND THE NEW SCANDINAVIAN CUISINE, gives the cast of herring, salmon, meatballs and dill an edgy designer waredrobe...Slow-cooked squab...is snap to prepare. The recipes are surprisingly easy to make." -The New York Times 12/10/03 The New York Times "Coffee table worthy yet irresistibly friendly, AQUAVIT is bursting with artisitic dinner-party food." -Bon Appetit April
Photographed by
Simon & Tammar
Dewey Decimal
641.5948
Table Of Content
Foreword by Hkan Swahn X Introduction 2 The Raw and the Cured 16 Bites, Snacks, and Little Plates 40 Sandwiches 6 4 Salads 74 Soups 90 Fish and Shellfish 106 Birds, Meat, and Game 134 Sides 166 Crackers and Breads 200 Jams, Salsas, and Chutneys 208 Sorbets and Granitas 216 Desserts 226 Drinks 250 Basics 260 Resources 276 Index 291
Synopsis
An award-winning chef offers an innovative collection of recipes that emphasize the best in Scandinavian cuisine, including such unique dishes as Gravlax with Mustard Sauce, Swedish Roast Chicken with Spiced Apples, and Fois Gras Ganache, all tested for the home kitchen and accompanied by full-color, 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.
LC Classification Number
TX722.A1S22 2003

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