Aquavit and the New Scandinavian Cuisine - Rilegato

Samuelsson, Marcus

Rilegato

ISBN 10: 0618109412 ISBN 13: 9780618109418

Casa editrice: Houghton Mifflin Harcourt, 2004

Riassunto

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.

Su questo libro

Recensione:

"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

L'autore:

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.

Su questa edizione

• Editore: Houghton Mifflin Harcourt
• Data di pubblicazione: 2004
• ISBN 10: 0618109412
• ISBN 13: 9780618109418
• Rilegatura: Copertina rigida
• Numero di pagine: 302