Items related to Aquavit: And the New Scandinavian Cuisine
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 photographs.
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Review:
What kind of food would a French-trained Manhattan chef, born in Ethiopia and raised in Sweden, produce? The unique food of Aquavit, the Scandinavian restaurant whose refined, contemporary cooking Marcus Samuelsson presents in his eponymous debut cookbook. Samulesson's cuisine reflects the Swedish love of seafood, game, and pickled and preserved dishes, enlivened by Indian spices (brought to Sweden in the 17th century), plus other approaches. Thus Aquavit offers reborn Scandinavian favorites like Gravlax with Mustard Sauce and Swedish Roast Chicken with Spiced Apple Rice plus delights like Tandoori-Smoked Salmon with Goat Cheese Parfait, Hot-Smoked Char with Lemon Broth, and Glazed Salmon with Wasabi Sabayon. Though the book includes among its 150-plus recipes fare that's definitely friendly to the home cook--like Barbecued Boneless "Ribs" (made with boneless pork shoulder) and Slow Roasted Turkey Wings--this is fundamentally a chef's collection, and will probably be pored through more readily than cooked from. Nonetheless, for readers interested in the food of singular talent, presented in an oversized format as lovely as the cooking itself, the Aquavit is essential.
About the Author:
Chapters cover the basic menu stops, including soups, salads and sides, plus the likes of Steamed Crab Rolls from "Bites, Snacks and Little Plates"; Blueberry Bread from "Crackers and Breads"; and Lamb Sausage Wrap from "Sandwiches." Chapters on dessert offer such treats as Swedish Pancakes with Lingonberry Whipped Cream and Chocolate "Blini"; and a drinks section includes the unusual and very palatable likes of Lemon, Pepper, and Dill Aquavit and Yellow Mary Mix, a yellow-tomato bloody mary descendant. Illustrated with ravishing color photos that reiterate the sleek pleasures of the food, Aquavit is as special as its innovative and very worldly author. --Arthur Boehm
Marcus Samuelsson is the executive chef and co-owner of Restaurant Aquavit, located in New York City and Minneapolis. Under his direction, Aquavit has repeatedly received the New York Times’s coveted three-star rating. Samuelsson was named “Rising Star Chef” by the James Beard Foundation and has been featured in hundreds of publications around the world.
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- PublisherHoughton Mifflin Harcourt
- Publication date2003
- ISBN 10 0618109412
- ISBN 13 9780618109418
- BindingHardcover
- Number of pages302
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