Norman's New World Cuisine - Hardcover

Van Aken, Norman

Hardcover

ISBN 10: 0679432027 ISBN 13: 9780679432029

Publisher: Random House, 1997

Synopsis

"Norman Van Aken is one of America's greatest and most innovative chefs, whose fusion of flavors and cultures explodes on your palate. Norman's New World Cuisine celebrates one of the most exciting regional cuisines in America. "
--Emeril Lagasse

Chef/proprietor of Norman's, the widely acclaimed new Miami restaurant, Norman Van Aken is the founding genius and champion of America's most visionary new cuisine. His dazzling New World Cuisine--a blend of Latin, Caribbean, Asian, and American flavors--celebrates America's dynamic ethnic mix. Healthful and vibrant with flavor, this is the cuisine of the future.    

    
Norman Van Aken received the James Beard Award in 1997 for the Best Chef in the Southeast and the Robert Mondavi Culinary Award of Excellence in 1996. He was one of three nominees for the Julia Child/IACP Award for the Best Chef of the Year and was selected by Cooking Light as one of the top five chefs in America.    

    
There are over 160 recipes in this book--for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman's fish fare is unforgettable--Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, Yuca-Crusted Florida Striped Bass--and his recipes for birds, such as Roasted Stuffed Game Hen with Pearl Onions and Sherry, are breathtaking. And then there are Our Just Desserts: A Cubano Bread Pudding Brûlée, Havana Bananas with Barbados Rhum, a Stirfry of Exotic Tropical Fruits in Aromatic Spiced Crêpes.
    
Every recipe was tested at home and is set forth with great clarity by John Harrisson, a former teacher and veteran cookbook writer. Full of vitality and startling originality, Norman's New World Cuisine will introduce you to the treasures of Norman Van Aken's irresistible world of flavors.

About this title

From the Publisher

"Norman Van Aken is one of America's greatest and most innovative chefs, whose fusion of flavors and cultures explodes in your palate. Norman's New World Cuisine celebrates one of the most exciting regional cuisines in America."

--Emeril Lagasse, Emeril's, New Orleans & Las Vegas

"Norman Van Aken is the pioneer of a new way of cooking. Here are imaginative dishes with bold flavors and beautiful presentations: a true inspiration."

--Douglas Rodriguez, Patria, New York City

"Norman Van Aken is the quintessential Florida Chef. His flavors are amazing and his cooking full of soul and sunshine."

--Daniel Boulud, Daniel, New York City

"Norman is complex, and virtuous. A medicine man, (alchemist), a sensualist, and intellectual come to mind when describing Norman's approach to cooking."

--Raji Jallepalli, Restaurant Raji, Memphis

About the Author

About the Authors:    
Norman Van Aken was born and raised in rural Diamond Lake, Illinois. After a few years of college, he rambled around the country working at odd jobs--from short-order cook to carny. He moved to Hawaii in 1970 and to Key West in 1973, where he developed a passion for vibrant Asian and Caribbean flavors. A self-taught culinary genius, he now lectures internationally on New World Cuisine. Van Aken was the first chef to use the term "fusion cooking"  in describing the principles of New World Cuisine. After close to two decades in Key West, Van Aken moved to Miami and opened Norman's, a highly acclaimed, award-winning restaurant in the historic section of Coral Gables.
  

    
John Harrisson was raised and educated in England and became a food writer by way of an earlier career as an academic economist. He has co-authored cookbooks with many of America's leading chefs, including Mark Miller (Coyote Cafe), Roy Yamaguchi (Feasts from Hawaii), Stephan Pyles, and John Sedlar. The cookbooks to which he has contributed have sold over three quarters of a million copies.
    
About the Photographer:    
Tim Turner was one of three James Beard Award finalists for Best Food Photography for The Inn at Little Washington Cookbook. His other books include Charlie Trotter's, Charlie Trotter's Vegetables, and Charlie Trotter's Seafood, and his photographs have appeared in Food & Wine, Bon Appétit, and Ladies' Home Journal, among other publications, as well as in numerous advertisements.

About this edition

• Publisher: Random House
• Publication date: 1997
• ISBN 10: 0679432027
• ISBN 13: 9780679432029
• Binding: Hardcover
• Edition number: 1
• Number of pages: 336