Skip to main content
Close
Vilcek Foundation
  • About
    • About

      The Vilcek Foundation raises awareness of immigrant contributions in the United States and fosters appreciation of the arts and sciences.

    • Our Mission
    • Board & Staff
    • Press Center
    • Contact
  • Prizes
    • Prizes

      The Vilcek Foundation Prizes are awarded to foreign-born individuals for extraordinary achievement in the arts and sciences.

    • About the Prizes

      Learn more about the Vilcek Foundation Prizes and the prizewinners.

    • Vilcek Prizes

      Awarded to immigrants with a legacy of major accomplishments.

    • Vilcek Prizes for Creative Promise

      Awarded to young immigrant professionals who have demonstrated outstanding achievement early in their careers.

    • Vilcek Prize for Excellence

      Awarded to immigrants who have had a significant impact on American society, or to individuals who are dedicated champions of immigrant causes.

    • Prize Recipients
    • Grants for Organizations
  • Art
  • Events
  • News
Sign Up Search
Home > News > A Place at the Table: New American Recipes from the Nation’s Top Foreign-Born Chefs

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

News | September 16, 2019
Tags
culinary arts
Share this page
Twitter Facebook LinkedIn

A Place at the Table

Get to know the foreign-born chefs who are transforming America’s culinary landscape and learn how to make their signature dishes in your own kitchen.

Buy online

Today, some of the country’s most exciting chefs hail from distant shores and they’re infusing their restaurants’ menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from luminaries including Dominique Crenn (France), Michael Solomonov (Israel), Marcus Samuelsson (Ethiopia/Sweden), Corey Lee (Korea), and Daniela Soto-Innes (Mexico).

Interior view of a cookbook featuring a colorful dish and recipe.

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 flavor into home kitchens.

Interior view of A Place at the Table book featuring a photo of a chef in a kitchen

Gabrielle Langholtz is the Director of Culinary Projects at the Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines. Her books include America: The Cookbook and The New Greenmarket Cookbook.

Rick Kinsel is the President of the Vilcek Foundation, which raises awareness of immigrant contributions to American society and fosters appreciation of the arts and sciences. His honors include the MAD Visionary Award from the Museum of Arts and Design and a recognition from Theatre Communications Group for his work encouraging diversity and inclusion in theater.

Tags
culinary arts
Share this page
Twitter Facebook LinkedIn

Related News

March 15, 2019

From the Inside Out: Tejal Rao Writes the World through Food

Through food critic Tejal Rao, what is often invisible to others is seen with fresh eyes.
A photo of Tejal Rao writing for the New York Times
March 1, 2019

The Good Old Days: Nite Yun Revives Cambodia’s Golden Era

Nyum Bai, the bright, cheery restaurant founded by Creative Promise Prizewinner Nite Yun, is a testament to overcoming hardships.
A photo of Nite Yun
February 15, 2019

Fists Up, Forks Up: Marcus Samuelsson and the Power of Food

Ethiopian-born and Swedish-raised, Marcus Samuelsson first won acclaim as the youngest chef to ever receive a three-star rating from the New York Times; he was then only 23, and already the executive chef of one of New York's finest restaurants, Aquavit.
Chef Marcus Samuelsson at his Harlem restaurant Red Rooster

You may also be interested in

2019 Vilcek Prize for Creative Promise in Culinary Arts

Fabián von Hauske Valtierra

Born in Mexico
Fabián Von Hauske Valtierra receives the Vilcek Prize for Creative Promise in Culinary Arts for combining diverse, international culinary influences into a singular voice that is ambitious, experimental, and accessible.
Portrait of Fabian von Hauske Valtierra
2019 Vilcek Prize in Culinary Arts

Marcus Samuelsson

Born in Ethiopia
Marcus Samuelsson receives the Vilcek Prize in Culinary Arts for culinary excellence and artistry, as well as creative, impactful engagement with a wide range of social issues through culinary arts.
Portrait of Marcus Samuelsson
2019 Vilcek Prize for Creative Promise in Culinary Arts

Nite Yun

Born in Cambodia
Nite Yun receives the Vilcek Prize for Creative Promise in Culinary Arts for recovering Cambodian culinary traditions and introducing American audiences to Cambodian culture through its cuisine.
Portrait of Nite Yun

Join our mailing list

Sign Up
Vilcek Foundation
21 East 70th Street
New York, New York 10021

Phone: 212.472.2500

Email: info@vilcek.org

  • About
    • Our Mission
    • Board and Staff
    • Press Center
    • Contact
  • Prizes
    • Vilcek Prizes
    • Vilcek Prizes for Creative Promise
    • Vilcek Prize for Excellence
    • Prize Recipients
    • Grants for Organizations
  • Art
  • Events
  • News
  • Careers
Connect with us
  • Facebook
  • Instagram
  • Twitter
  • LinkedIn
  • Youtube
  • Vimeo
  • Privacy Policy
  • Accessibility Statement
© 2022   Vilcek Foundation