By Chiquita on Dec 20, 2009 | Reply

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Marcus Samuelsson’s New American Table is, like Marcus’s cooking, a work of art. And like Marcus himself, his recipes are completely accessible and authentic. New American Table is more than a cook book. It is an inspiration about how to follow your passion. In Marcus’s case giving and cooking. . . in that order. His passion for cooking and his appreciation for America, its people is – well, almost tasted in every word. Seldom does a great chef share the humble details of his path, and what led him to become a world class, James Beard Award winner. In this book, Marcus’s story is written eloquently and from the heart. Although, truly a cookbook, New American Table is also autobiographical – a story of passion for loving what you do. . Eloquent and sometimes pithy stories are woven into the hundreds of recipes which add a special connection to the cooking experience. Stunning graphics, photography and shared experiences coast to coast make New American Table more than a cook book, it is an apprecaiton of the people and history of this great nation, fused together by culinary delights and the diverse ethnic cuisines found in America. I am a foodie. I also collect good cook books and have had the privilege of meeting some of the greatest chef’s at the annual Aspen Food and Wine Classic. Marcus Samuelsson’s book is on the top of the stack of my favorite cook books for 2 reasons – Marcus is more than a chef, he is an amazing human being, and 2) I can actually cook with his recipes!

By Istvan on Dec 20, 2009 | Reply

The recipes from this book are amazing! So Often i buy a cookbook for its gorgeous photography or the personality behind it, only to get it home and realize it’s full of recipes I could have– and would have–come up with myself. You know the type: that incredible photograph that turns out to be a recipe for linguine with mushrooms. Like you needed a book for that. This book doesn’t do any of that “window dressing” recipe writing. It’s brimming with combinations I never would have thought of (but that seem so right) and ingredients I can’t wait to try. Thankfully, these aren’t all expensive, exotic ingredients– more the scary looking tube of pepper paste from the bodega down the street that you never knew what to do with. Well, Samuelsson tells you to slather it over some shortribs that you’ll marinate in soy sauce and beer. You know what? They were the best shortribs I’ve ever had, and I made them myself. I cook a lot, and I expect a great deal from my cookbooks. New AMerican Table makes a pretty sexy coffee table book that your friends will pore over when they visit, but it’s also a totally inspiring kitchen companion and gripping bed time reading. Pear Pumpkin Salad with Pumpkin Seed Vinaigrette? Homemade beef jerky? Miso Rubbed lamb? TELL ME MORE! I made a double batch of the pretzels for a party and I had to hide one for myself, they were going so fast– and people are still talking about them. These are dishes you’ll remember for a long time. What a fantastic book.

By Dennis on Dec 20, 2009 | Reply

Marcus Samuelsson’s “New American Table” is a so-so follow-up to his successful and innovative The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa Samuelsson dispelled the myths that African cooking mainly consists of porridges, bush meat and bugs,creating a delightful and useful cookbook. His African cookbook is a delicious combination of user-friendly recipes and insightful stories. It’s educational and exotic. Samuelsson is an expert cook,and it’s no wonder he’s been a guest judge on “Next Food Network Star. “ On the other hand,”New American Table” is very much like other nouvelle American cuisine from Thomas Keller,Michael Chiarello,Cindy Pawclyn–it doesn’t offer anything particularly interesting. It’s a step above Rachael Ray’s Big Orange Book: Her Biggest Ever Collection of All-New 30-Minute Meals Plus Kosher Meals, Meals for One, Veggie Dinners, Holiday Favorites, and Much More!,he doesn’t have an infamous Kwanzaa cake like Cocktail Time (Sandra Lee Semi-Homemade) However, it’s very much like the cooking one sees on “Top Chef” or “Next Iron Chef. ” It’s a sophisticated take on burgers,ketchup,etc. It’s almost too pretty. Samuelsson’s love of his new home in New York City and the United States is evident. It’s a tribute to his new homeland–after his adoptive country of Sweden and his birthplace in Ethiopia. Samuelsson loves the diversity of American cuisine, from Southern barbecues to California sushi. But there is nothing particularly exotic. It’s typical fusion cuisine. ”New American Table” has good recipes–it’s not a terrible book. It’s good for beginners,and it is user-friendly. However,its predecessor,”Soul of a New Cuisine”,is far superior. “Soul of a New Cuisine” DEFINITELY has soul!