Aquavit and the New Scandinavian Cuisine
by Marcus Samuelsson

In Aquavit and the New Scandinavian Cuisine, award winning chef 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. Every recipe has a masterful touch that makes it strikingly new:

• the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea
• the pleasing mix of creamy and cruncy textures in Radicchio, Bibb, and Blue Cheese Salad
• the corn flake coating on a delightful rendition of Crispy Potatoes
• plus many more!

In the section "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce 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.

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
• Foie Gras "Ganache"
• and more!

Lavishly displayed in full-color photographs, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen.

Contents

1. Introduction
2. The Raw and the Cured
3. Bites, Snacks, and Little Plates
4. Sandwiches
5. Salads
6. Soups
7. Fish and Shellfish
8. Birds, Meat, and Game
9. Sides
10. Crackers and Breads
11. Jams, Salsas, and Chutneys
12. Sorbets and Granitas
13. Desserts
14. Drinks

Basics
Index

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