Aquavit: And the New Scandinavian Cuisine

by Marcus Samuelsson, Shimon (Photographer), Tammar (Photographer)

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 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 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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

302 pages, Hardcover

First published October 2, 2003

About the author

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie, and American Table Cafe and Bar by Marcus Samuelsson; a committed philanthropist; and a New York Times-bestselling author. The youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped.

His newest book is The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Other cookbooks include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, New American Table, and Marcus Off Duty: The Recipes I Cook Off Duty. His acclaimed memoir, Yes, Chef, has also a young adult edition entitled Make It Messy.

Reviews

[Ted Fristrom · Rating 4 out of 5]

I initially called it "herring fusion," but now that I've sat with Aquavit for a couple of months, I must apologize. There are precious few recipes for herring, in aside from the emphasis on seafood and its liberal use of dill, there's little that would connect these recipes to the food of my people. Most of the recipes are imaginative and relatively easy considering its in one of those restaurant grade food porn books that I would feel compelled to leave lying out on a coffee table.

[Louisa · Rating 4 out of 5]

Aquavit is where Nick and I had our rehearsal dinner before our wedding! Best smorsgasbord brunch in the city.

[Iris · Rating 5 out of 5]

scandinavian is the new japanese.

[Annika · Rating 4 out of 5]

Nothing here that my Swedish mom cooked. And yet, delicious and updated recipes. The combinations suggested by chef Marcus are inspiring and loads of background info makes for good read too!

[Karen Stensgaard · Rating 5 out of 5]

Marcus Samuelsson’s cookbook is oversized, literally! The Swedish blue juggernaut is filled with a mix of traditional and modern Scandinavia recipes along with beautiful photos. I particularly enjoyed his introduction and how an Ethiopian-born Swede ended up in New York City. My Swedish roots are very similar to his adopted grandma’s, who inspired his love of spending time in the kitchen. I look forward to another visit to his Red Rooster Restaurant in Harlem for Swedish meatballs. And in the meantime, I will make tackle some of his recipes.

[Cillaann · Rating 5 out of 5]

Definately a Food Porn Book.

[RH Walters · Rating 4 out of 5]

Reading this book is like visiting another country. I bought ketjap manis, learned better ways to cook salmon, and relished Samuelsson's focus and style.

[William · Rating 5 out of 5]

Interesting recipes, awesome photos.

I watched the author's 3-part video series at bonappetit.com. He is an impressive chef. I would love to go to one of his restaurants sometime.

His life story is an inspiration to us all.

[Lauren · Rating 4 out of 5]

Made a few of these recipes, they were great.

[Tom · Rating 4 out of 5]

Seems dated now but there are gems within