A Place at the Table: New American Recipes from the Nation’s Top Foreign-born Chefs

　　外來文化是美國的靈魂。多達40位來自不同族群的廚師，紛紛帶入原鄉的滋味，創造多變的異國風情。美國當代廚藝的革命，看這些外來主廚，如何用自己的料理影響美國烹飪的發展。更重要的是—還教讀者親自下廚，享受廚房的樂趣。

　　今日，美國備受期待的主廚，各自為餐廳注入萬種風情，豐富的菜系。有來自法國的多明尼克(Dominique Crenn)、以色列的麥可(Michael Solomonov)、衣索比亞的馬克思（Marcus Samuelsson）、韓國的李柯瑞(Corey Lee)與墨西哥的丹妮(Daniela Soto-innes)。使出渾身解數，教你經典的泰式蝦仁搭配甜洋蔥混搭越式香菜。艾瑪(Emma Bengtsson)的醃漬鮭魚，還有塞爾維亞大廚米羅(Miro Uskokovic)帶來的經典匈牙利千層塔。

　　大廚不藏私地分享家鄉美味，精緻地呈現原鄉料理。每道菜都有說不完的故事，每位主廚也有獨家商業頭腦，餐廳經濟學，等著分享給讀者，企圖重新塑造餐廳新文化。搭配繽紛得令人口水直流的美食照，還有來自美國專業的美食評論家細數珍餚。這絕對是本華麗而寶貴的料理書，讓料理—把世界帶進你的廚房。

　　Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavours of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominque Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico). Learn how to make Thai Dang's shrimp with sweet onions and Vietnamese coriander; Emma Bengtsson's salmon gravlax and lovage; and Miro Uskokovic's Hungarian pancake torte. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavour into home kitchens.