The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients. In ‘The Raw and the Cured,’ Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce which gets just the right balance from a little coffee to the internationally inspired Pickled Herring Sushi Style. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus’s favorite ‘junk food,’ Crispy Potatoes. Whether it’s a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. In this long awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene.
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