Statements (45)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
book
|
| gptkbp:author |
gptkb:Marcus_Samuelsson
|
| gptkbp:awards |
gptkb:James_Beard_Award
|
| gptkbp:cookingMethod |
Baking
Grilling Sustainability Roasting Fusion cuisine Seasonal ingredients Sautéing Steaming Innovative techniques Local sourcing Regional specialties Traditional recipes Cultural fusion Flavor balance Contemporary_American |
| gptkbp:country |
gptkb:United_States
|
| gptkbp:cuisine |
Desserts
Clam chowder Salads Soups Cornbread Appetizers Jerk chicken Peach cobbler Main courses Barbecue ribs |
| gptkbp:focus |
gptkb:American_cuisine
|
| gptkbp:genre |
Cookbook
|
| https://www.w3.org/2000/01/rdf-schema#label |
The New American Table
|
| gptkbp:influences |
Cultural diversity
|
| gptkbp:inspiration |
Travel experiences
American_culture Marcus_Samuelsson's_heritage |
| gptkbp:ISBN |
978-0470381943
|
| gptkbp:language |
English
|
| gptkbp:pageCount |
288
|
| gptkbp:publishedBy |
Wiley
|
| gptkbp:releaseYear |
2009
|
| gptkbp:style |
Culinary_memoir
|
| gptkbp:target_audience |
Food enthusiasts
Home cooks Professional chefs |