In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to Ethiopia, the land of his birth, and explored the African continent’s rich diversity of cultures and cuisines through the recipes and stories he encountered on his travels. Now, in New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country.
Acclaimed for the distinct and diverse cuisine he has created at the New York restaurants Aquavit and Riingo, Samuelsson here shares more than 300 recipes embodying 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.
Drawing on his own rich cultural heritage, Samuelsson has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. New American Table presents Samuelsson’s interpretation of the food that has evolved from these diverse traditions — a contemporary, original, and uniquely American cuisine.
Flatbreads from around the continent
Beyond a supporting role
The great Sicilian-Neapolitan kitchen rivalry
Five ideas each month for eating better