Norman's New World Cuisine

by Norman VanAken and Norman Van Aken

"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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0679432027
• ISBN13: 9780679432029
• Release Date: October 1997
• Publisher: Random House (NY)
• Length: 312 Pages
• Weight: 3.40 lbs.
• Dimensions: 1.2" x 8.3" x 10.3"

Customer Reviews

Norman' s New World Cuisine

An excellent and well conceived book. Clear instructions. A master piece in terms of nouvelle cuisine, with an extreme care in mixing spices. I have just ordered two books written by Norman in order to see how he combines tastes and ideas for Latin American and Caribbean Cuisine and Exotic Fruit.

Great recipes--great ideas

I got this book on the recommendation of a friend who is a good cook and she was right. I have tried several recipes already and they were terrific. The recipes have also given me ideas on how to combine food in a more creative way.

A way to change cooking

Norman Van Aiken's New World Cuisine signaled a turning point in cuisine that offered a new way of approaching the world of the islands, Florida, and Latin America with a fever for taste and a lust for culinary adventure. I not only read and re-read every word of this book I also cooked my way through most of the recipes. His writing style is very inviting and brings the reader/cook into the New World kitchen in such a way that the flavors he explores become familiar by the end of each recipe. Norman Van Aiken is one of todays culinary heroes and for me stands above the lot of the over-exposed chef/actors that litter the stages and bookshelves of contemporary dining. This book is highly recommended for people who already posess a good bit of cooking knowledge. It is not for the meek, this book is for people who love to cook, and who love the world of fruit, spice and the sea. His cooking style is bold and very alive. New World Cuisine is a must for anyone interested in why food tastes so great today.

Awesome Spicy Fusion Cooking

There are a lot of ways to do fusion, Norman's is simply one of the best I've encountered. But be warned, a lot of work is needed to prepare the dishes. Most of his recipes require that you prepare an additional sauce or prep-kit (like his bean kit that can be used for soups or BBQ sauce), so you have to read the recipes very carefully. If you do spend the time, you will be greatly rewarded. Norman's dishes are all generally rich and spicy. His themes are Caribbean and South American, with Asian and European (primarily French and Spanish) influences. He uses a lot of Habanero (VERY hot), red onion, assorted tubers, and plantains, he is clearly very influenced by creole cooking (he is based in Florida afterall).Starters: He has a great "starter" section with drinks (his delicious "Hot Lolita" is a tequila drink with honey and hot peppers) and accompanying nibblers (Norm's "Not and Nasty Nuts", peanuts baked and spiced); a great way to kick off a dinner party. His guacamole with fried plantain chips are great for picnics. He also has an eggplant with goat cheese that is simply excellent.Soups: Very very rich, but oh so good. He has a plantain chicken soup that is to die for. Again, so rich it's good in small portions for a dinner party. He also has a gazpacho that is completely unlike any you've tasted, and a "conch" soup that he says his "patrons would riot if I took it off the menu". I believe him.Salads and Main dishes: Tea Spiced Pan Seared Tuna and Spinach Salad has become one of my favorite quick meals (great citrus dressing). Juicy steaks (venison and traditional beef), lobster dishes, chicken (creole in nature), and others, his main dishes are a little eclectic, but generally excellent.You'll also find side dishes (lots of peruvian potato and boniate sides), sauces, and prep kits in the back which I've enjoyed. I made BBQ oysters with his BBQ sauce and they we're superb. He has desserts, bit I personally haven't gone there yet...If you are into the effort (for intermediate to advanced cooks) and like or want to get into (spicy) fusion then you should buy this book. I've given it away to two friends and will likely continue to buy it for others.

Nothing Else with This Style and Jazzed Up Tropical Taste

This is an excellent work by a unique chef. His recipes are spicy and colorful with the tropical ingredients. Not just kicked up versions of dishes you see or read about, but unique by themselves kind of creations. Especially have enjoyed serving such as "Rhum and Pepper Painted Grouper with Mango-Habanero Mojo and Sweet Panfried Plantains and the Sea Scallop Seviche "Ahora Mismo" with a Peruvian Purple Potato Salad. I love for dessert the "Cubano Bread Pudding Brulee with Anejo-Expresso Caramel. You'll love not only the flavor which rocks this great dishes but also the photos, done by the same photographer that does many of Charlie Trotters cookbooks.When you're in a tropical, maguaritteville kind of mood, this is the book to cook from.