"As cultures and food traditions from all corners of the globe converge in one country, America has been transformed from a land of meat and potatoes into a land of couscous and noodles, dolmas and tiraditos, tacos and sushi, dumplings and ceviches," says Samuelsson. New American Table also introduces you to the local home cooks Samuelsson has met in his travels. In the foreword, Chef Lidia Bastianich shares her own impressions of Samuelsson's vibrant and creative cuisine. Samuelsson also pays tribute to a colorful cast of great American chefs and the unique flavors and fusions they bring to the table: Alice Waters' local and seasonal approach the way Rick Bayless and David Chang elevate ethnic "poor man's food" like moles and soba noodles into something extraordinary.
From simple snacks and condiments to more elaborate entrees and small plates, New American Table includes more than 300 recipes for dishes from all over America that embrace our nation's rich and diverse heritage.
NovemSamuelsson offers a world view of American cuisine that truly celebrates this country's "melting pot" identity.
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