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• Samuelsson, Marcus

In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Born in Ethiopia, orphaned at the age of three, and raised by adoptive parents in Sweden, Samuelsson not only is the foremost ambassador for the new Scandinavian cooking but has placed it at the center of the American culinary scene. Writing in the New York Times, critic Ruth Reichl said, Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes . . . It is intoxicating. Samulesson's clean, precise flavors are reminiscent of the best Japanese cuisine but draw from Western ingredients. Many of the dishes, like the beguiling Gravlax with Mustard Sauce, feature ethereal sweet-and-sour combinations that characterize traditional Scandinavian food. Samuelsson maintains a balance between simple, homey dishes learned from his grandmother, such as Swedish Roast Chicken with Spiced Apples, and imaginative, globally influenced creations like Fois Gras Ganache.

Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.

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