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New American Table Cookbook HAND SIGNED by Marcus Samuelsson FREE USA SHIPPING
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- ¡Cómpralo ya!New American Table Cookbook HAND SIGNED by Marcus Samuelsson FREE USA SHIPPING
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Ubicado en: Winston-Salem, North Carolina, Estados Unidos
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Entrega prevista entre el mié. 3 dic. y el lun. 8 dic. a 94104
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N.º de artículo de eBay:176547914743
Última actualización el 29 nov 2025 01:46:43 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- En muy buen estado
- Notas del vendedor
- “VERY GOOD CONDITION, FROM MY PERSONAL COLLECTION”
- Country of Origin
- China
- Type
- COOK BOOK
- Signed By
- MARCUS SAMUELSSON
- Era
- 2000s
- Signed
- Yes
- Personalized
- Yes
- Features
- Dust Jacket, Illustrated
- Original Language
- English
- Inscribed
- Yes
- ISBN
- 9780470281888
Acerca de este producto
Product Identifiers
Publisher
HarperCollins
ISBN-10
047028188X
ISBN-13
9780470281888
eBay Product ID (ePID)
10038301230
Product Key Features
Book Title
New American Table
Number of Pages
368 Pages
Language
English
Publication Year
2009
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / International, Individual Chefs & Restaurants, Regional & Ethnic / American / General
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.2 in
Item Weight
17.8 Oz
Item Length
10 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
2009-001878
Reviews
Samuelsson, author ( The Soul of a New Cuisine ; Aquavit and the New Scandinavian Cuisine ) and co-owner/executive chef of New York City's Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American cuisine. Samuelsson, who emigrated to the U.S. from Sweden, pays tribute to the mix of cultures that have shaped the American culinary landscape. His journey across the country showcases regional food along with the wide range of ethnic dishes that are so common today. From condiments, such as citrus mayonnaise and green salsa, and main dishes, such as Ivory salmon with jicama and ramp salad, to desserts, including rhubarb pudding and lemon-chocolate madeleines, Samuelsson highlights the breadth of our culinary diversity. In addition, he includes recipes for breakfast and brunch, breads and sandwiches, salads and snacks, small plates, soups and stews, holiday dishes and drinks. The result is an eclectic, appealing collection that showcases the richness of the American palate. From beef stir-fry with broccolini to lentil soup with pork and lamb meatballs or empanadas with peanut-mango sambal, Samuelsson takes the reader on a culinary journey unlike any other. 300 color photos. (Oct.) ( Publishers Weekly , August 3, 2009), Samuelsson, author (The Soul of a New Cuisine; Aquavit and the New Scandinavian Cuisine) and co-owner/executive chef of New York City's Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American cuisine. Samuelsson, who emigrated to the U.S. from Sweden, pays tribute to the mix of cultures that have shaped the American culinary landscape. His journey across the country showcases regional food along with the wide range of ethnic dishes that are so common today. From condiments, such as citrus mayonnaise and green salsa, and main dishes, such as Ivory salmon with jicama and ramp salad, to desserts, including rhubarb pudding and lemon-chocolate madeleines, Samuelsson highlights the breadth of our culinary diversity. In addition, he includes recipes for breakfast and brunch, breads and sandwiches, salads and snacks, small plates, soups and stews, holiday dishes and drinks. The result is an eclectic, appealing collection that showcases the richness of the American palate. From beef stir-fry with broccolini to lentil soup with pork and lamb meatballs or empanadas with peanut-mango sambal, Samuelsson takes the reader on a culinary journey unlike any other. 300 color photos. (Oct.) (Publishers Weekly, August 3, 2009)
Dewey Edition
22
Dewey Decimal
641.5973
Table Of Content
CONDIMENTS, DIPS, AND SAUCES. BREAKFAST AND BRUNCH. BREADS AND SANDWICHES. SALADS. SNACKS. SMALL PLATES. STAPLES. SOUPS AND STEWS. FISH AND SEAFOOD. POULTRY, MEAT, AND GAME. EVERYDAY. WEEKEND. HOLIDAY. DESSERTS AND DRINKS.
Synopsis
From the winner of Top Chef Masters An affectionate, thoroughly diverse tribute to the modern American table "I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home." --Marcus Samuelsson In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The 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 Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody 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. In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including Green Salsa, to serve over shrimp or as a dip Breakfast Burritos Salmon Flatbread Tempura Crab Salad with Tamarind-Soy Vinaigrette Soy-Glazed Dumplings with Sweet Chile Sauce Chicken Sate with Baby Spinach and Garlic Feta Dip Turkey Meatloaf with Tomato-Spinach Sauce Beer-Braised Short Ribs Rustic Chocolate Tart Red Berry Cobbler A true celebration of the culinary gifts that define The New American Table , this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine., A passionate tribute to the new American table"I was born in Ethiopia and raised in Sweden, but there's a reason why I've chosen America as the place I want to live. With New American Table, I celebrate both the regional American cooking that I've grown to know and love, and the diverse ethnic-driven cuisine I've found in this country. As I share my experiences as an American immigrant, I pay tribute to all of the immigrant groups who have come here and shared their foods and traditions to create an exciting, thrilling, and wholly original cuisine." -Marcus Samuelsson, From the winner of Top Chef Masters An affectionate, thoroughly diverse tribute to the modern American table "I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home." -- Marcus Samuelsson In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The 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 Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody 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. In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including Green Salsa, to serve over shrimp or as a dip Breakfast Burritos Salmon Flatbread Tempura Crab Salad with Tamarind-Soy Vinaigrette Soy-Glazed Dumplings with Sweet Chile Sauce Chicken Sate with Baby Spinach and Garlic Feta Dip Turkey Meatloaf with Tomato-Spinach Sauce Beer-Braised Short Ribs Rustic Chocolate Tart Red Berry Cobbler A true celebration of the culinary gifts that define The New American Table , this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine., Marcus Samuelsson is a well known chef in America, who is celebrated and adored for his innovative, distinctive cuisine. This promises to be his best book yet with over 300 recipes inspired by the American melting pot accompanied by enticing food, and full-colour sweeping travel photography from his journeys across America. ., From the winner of Top Chef Masters An affectionate, thoroughly diverse tribute to the modern American table "I'll introduce you to friends I've met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home." --Marcus Samuelsson In his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Now, in The 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 Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody 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. In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including Green Salsa, to serve over shrimp or as a dip Breakfast Burritos Salmon Flatbread Tempura Crab Salad with Tamarind-Soy Vinaigrette Soy-Glazed Dumplings with Sweet Chile Sauce Chicken Sate with Baby Spinach and Garlic Feta Dip Turkey Meatloaf with Tomato-Spinach Sauce Beer-Braised Short Ribs Rustic Chocolate Tart Red Berry Cobbler A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.
LC Classification Number
TX715.S14523 2009
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100% de votos positivos•10 mil artículos vendidos
Registrado como vendedor particularPor tanto, no se aplican los derechos de los consumidores derivados de las leyes de protección de los consumidores de la UE. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más informaciónMás información
Votos de vendedor (7.365)
- p***l (5831)- Votos emitidos por el comprador.Mes pasadoCompra verificadaA Very Nice Transaction! Super-fast Shipped! Great Packaging! 100% as Described! Excellent Seller ALL THE WAY! THX! :) :) :)
- a***l (1461)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaFirst Class eBay Seller. Super fast shipping and very well packaged. Even nicer than described. A great value for a unique Japanese item. You won't be disappointed! Highly Recommend! A+++Golden Temple Window Bells from Japan Plastic W/Ribbon & Info, Suction Cup 12" (#164635289601)
- f***y (61)- Votos emitidos por el comprador.Últimos 6 mesesCompra verificadaGreat prices and quick shipping. Stamps arrived well packaged and as advertised in pictures.USA S/C # 1772 INT'L YEAR OF THE CHILD 15c ZIP BLOCK OF 6 FREE USA SHIPPING (#174793071233)