Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant.
In this book, the Chef Marcus Samuelsson serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul.
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.
In this inspirational autobiography, world-famous chef Marcus Samuelsson tells his extraordinary story and encourages young people to embrace their mistakes and follow their dreams. Based on his highly praised adult memoir, Yes, Chef, this young adult edition includes an 8-page black-and-white family photo insert.
An affectionate, thoroughly diverse tribute to the modern American table.
“I’ll introduce you to friends I’ve met along the way who have shared their foods, told me their stories and inspired me with their passion. With recipes that range from elaborate entrees to simple snacks, I give an overview of American food as I see it and, hopefully, will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home.” - Marcus Samuelsson
In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent’s rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.
In this long-awaited book, the James Beard Award-winning chef 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.