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Product Description
From Amazon
Chapters cover the basic menu stops, including soups, salads and sides, plus the likes of Steamed Crab Rolls from "Bites, Snacks and Little Plates"; Blueberry Bread from "Crackers and Breads"; and Lamb Sausage Wrap from "Sandwiches." Chapters on dessert offer such treats as Swedish Pancakes with Lingonberry Whipped Cream and Chocolate "Blini"; and a drinks section includes the unusual and very palatable likes of Lemon, Pepper, and Dill Aquavit and Yellow Mary Mix, a yellow-tomato bloody mary descendant. Illustrated with ravishing color photos that reiterate the sleek pleasures of the food, Aquavit is as special as its innovative and very worldly author. --Arthur Boehm
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
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Most helpful customer reviews
2 of 2 people found the following review helpful
3.0 out of 5 stars
Disappointing,
By peederj (San Francisco, CA USA) - See all my reviews
This review is from: Aquavit: And the New Scandinavian Cuisine (Hardcover)
I really wanted to like this cookbook, being so pretty and with such flattering reviews here. The chef has an attractive story, and the concept of haute scandinavian fusion is fascinating in itself.But this book unfortunately commits many of the sins common in these glossies; for instance, food styling where the stylist takes liberties with the recipe, making one feel inept trying to match the picture. I'm learning things from it, but mostly in the negative. The recipes are incomplete. The food itself is immature compared to chefs of greater experience. It takes a while to understand this, but I can almost tell how mature a chef is from their food. Samuelsson's food today reminds me of the young Vongerichten's "Simple Cuisine" compared to the food he makes today. The balances are overblown, with a childish affinity for sweetness. There's all sorts of refinements left to understand. I imagine Samuelsson will mature into a great chef, but what you're getting today is like the impulsive work of art students rather than masterpieces. And today's impatient society encourages, if not forces, these budding talents to expose themselves like this, giving them a false sense of victory instead of the virtues of enduring legacy won through decades of disciplined refinement. We have a young chef here in San Francisco who gives me an idea what's going on with Samuelsson (I've never been to Aquavit or Riingo so I have to draw analogies). He's won all these "young chef of the year" awards for his restaurant "Isa". But Isa isn't even the second best restaurant on his little block of the Marina. What's happening is the chef is an attractive person, the spin is crafty, and food writers, we must remind ourselves, are writers first and food experts second. So hype and show and raw freneticism count for a lot in this glamour-focused business. If you want a picture book that looks intriguing on your coffee table but you never actually cook out of it, this is a good choice. There are much better, if uglier, works available for actually preparing memorable meals.
2 of 3 people found the following review helpful
1.0 out of 5 stars
Not for a cook,
By A Customer
This review is from: Aquavit: And the New Scandinavian Cuisine (Hardcover)
This book is not for someone who likes to cook, but for someone who "collects" cookbooks. It is glossy, expensive, with photographs of finished products that do not convey anything about a dish, except that the photographer is rather artistic without any knowledge of cooking skills. Description of techniques is neither for a professional, nor for a home cook. A way better investment for someone who likes cooking and wants to try real Scandinavian cuisine would be any book of Beatrice Ojakangas.
5.0 out of 5 stars
Outstanding!,
By book luv "book luv" (ontario, canada) - See all my reviews
This review is from: Aquavit: And the New Scandinavian Cuisine (Hardcover)
Wow, what a wonderful introduction to a cuisine that has always seemed so mysterious. Marcus and his photographer have done an outstanding job! The book is beautifully illustrated and the ingredients have been adapted so that they should be easier to obtain in North America. I can't wait to try the recipes -- even the mix of spices needed to create the dishes have been included. If you've ever had the desire to learn about African/Caribbean cuisine and to create some of the local dishes, then this is the book for you.
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