Aquavit

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. "Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes . . . intoxicating" (Ruth Reichl, "The New York Times").

Review:

A beautiful volume...AQUAVIT AND THE NEW SCANDINAVIAN CUISINE, gives the cast of herring, salmon, meatballs and dill an edgy designer waredrobe...Slow-cooked squab...is snap to prepare. The recipes are surprisingly easy to make. -The New York Times 12/10/03
Author:
Marcus Samuelsson
Format:
Hardcover

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Description

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. "Samuelsson is cooking delicate and beautiful food, walking a tightrope between Swedish tradition and modern tastes . . . intoxicating" (Ruth Reichl, "The New York Times").

Review:

A beautiful volume...AQUAVIT AND THE NEW SCANDINAVIAN CUISINE, gives the cast of herring, salmon, meatballs and dill an edgy designer waredrobe...Slow-cooked squab...is snap to prepare. The recipes are surprisingly easy to make. -The New York Times 12/10/03

Product details

Author:
Marcus Samuelsson
Subtitle:
And the New Scandinavian Cuisine
Publisher:
Houghton Mifflin Harcourt (HMH)
Photographer:
Shimon & Tammar
ISBN:
9780618109418
Audience:
General
Pages:
302
Width (mm):
286
Length (mm):
264
Weight (g):
1755

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