Pros: Beautiful book, lovely illustrations
Cons: Too pretty to use?
I love this book. Samuelsson has gotten a little more famous lately, with his appearances on Top Chef and Top Chef Masters, but I've been a fan of his for at least 12 years now - well before he was much known outside of New York.
I lived in Minneapolis for 2 1/2 years when Marcus Samuelsson had a version of his Aquavit restaurant there. I absolutely loved it, loved the food, loved the drink, loved the pairings.
This cookbood addresses more of the recipes from his flagship in New York, and describes his treatment of classic Swedish foods, as well as dishes where he combines Scandinavian and Ethiopian flavors in creative and delicious ways. I use this book both for straight recipies, but also for ideas on how to take techniques used in it and apply them elsewhere. The recipies are good for anyone, but the book as a whole also makes a great jumping-off point for people who like to use cookbooks as idea-generators and not just instruction manuals.