Cover image for Marcus off duty : the recipes I cook at home
Title:
Marcus off duty : the recipes I cook at home
Author:
Samuelsson, Marcus.
Personal Author:
Publication Information:
Boston : Houghton Mifflin Harcourt, 2014.
Physical Description:
352 pages : illustrations (chiefly color) ; 27 cm
Summary:
The award-winning chef presents over one hundred twenty recipes he likes to prepare at home, incorporating Ethiopian, Swedish, Caribbean, Italian, and Southern soul food cuisines.
General Note:
"A Rux Martin book."

Includes index.
Language:
English
Contents:
Comforts of home -- Friends & family -- Special days -- Street food -- Playing with fire -- Cooking with kids -- Soups -- Sides & condiments -- Something sweet.
Genre:
Added Author:
ISBN:
9780470940587
Format :
Book

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TX714 .S257 2014 Adult Non-Fiction Non-Fiction Area
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TX714 .S257 2014 Adult Non-Fiction Open Shelf
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TX714 .S257 2014 Adult Non-Fiction Open Shelf
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TX714 .S257 2014 Adult Non-Fiction Cooking
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TX714 .S257 2014 Adult Non-Fiction Cooking
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TX714 .S257 2014 Adult Non-Fiction Biography
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TX714 .S257 2014 Adult Non-Fiction Open Shelf
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TX714 .S257 2014 Adult Non-Fiction Open Shelf
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Summary

Summary

The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York Times, he is also a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host.

In this book, the chef who former President Bill Clinton says "has reinvigorated and reimagined what it means to be American" 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. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world's top chefs cooks in his home kitchen for those nearest and dearest to him.


Author Notes

MARCUS SAMUELSSON's restaurants include Red Rooster and Ginny's Supper Club in Harlem and American Table at Lincoln Center. He is a judge on ABC's The Taste and the author of Aquavit, The Soul of a New Cuisine, and the best-selling memoir Yes, Chef.


Reviews 3

Booklist Review

Samuelsson has mastered a world of cuisines, moving with gusto from Sweden to Ethiopia to all of Africa. Now he offers a glimpse of what he loves to cook for himself when he's cozily at home with family and not at the stove of one of his restaurants. From his Swedish upbringing he retrieves a simple hash of brisket, ham, and potatoes topped with an egg. He has always had a passion for street foods, the sorts of unique local dishes sold from carts in cities around the world. His version of the iconic Philly steak sandwich forgoes the usual processed cheese in favor of grilled corn in mayonnaise. For a less pedestrian sandwich, Africa meets Mexico in tostados stuffed with Ethiopian chicken stew. Samuelsson also shares some family holiday menus: a Moroccan spiced turkey for Thanksgiving, Austrian knackwurst and kraut for Fathers' Day, jollof rice for Kwanzaa, and yogurt-marinated lamb for Easter.--Knoblauch, Mark Copyright 2014 Booklist


Publisher's Weekly Review

Many New Yorkers like to think of themselves as citizens of the world, but Samuelsson has the credentials to prove it. Born in Ethiopia and raised in Sweden, he cooked his way across Switzerland, Austria, and France before settling as a celebrity chef at his renowned restaurants in Harlem, Red Rooster. In this, his fifth book, he draws from all the quarters of his lifetime, as well as from many other parts of the globe, and offers over 130 "recipes I cook at home." The Swiss influence is apparent in dishes such as his Grandmother Helga's meatballs in a crazy gravy made with chicken broth, cream, lingonberry preserves and pickled cucumber juice. East African cuisine is reflected in his doro wat, a chicken stew served over tortillas and topped with a chicken liver spread. There are French crepes, Americanized with rhubarb-strawberry compote and American baked potatoes made French with blue cheese. The collection is organized into nine somewhat random chapters. Early on, there is a section with ten "special days" recipes for holidays as disparate as Passover, Mardi Gras, and Kwanzaa. Then the final third of the book is organized by type with chapters on soups, sides, and desserts. In between is a helpful Cooking with Kids chapter, and the author's playlists of "music to cook by," which suggest that his love for seasonings extends to Salt-N-Pepa, run throughout. (Oct.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

Writing with cookbook editor and food stylist Finamore, celebrity chef and New York City restaurateur Samuelsson (Yes, Chef) pairs memories from his life and career with recipes for multiethnic comfort foods. Like Jean-Georges Vongerichten in Home Cooking with Jean-Georges and Elizabeth Falkner in Cooking Off the Clock, he declares these recipes to be the ones he makes outside of work, often in the company of friends and house guests. In doable dishes that favor bold spices, such as the garam masala and serrano chiles in habesha lamb chops with apple-mango chutney, and crunchy and creamy components, such as the fried pickles served with fish & chips and the shrimp salad atop corn dogs, Samuelsson deliciously showcases his knowledge of global flavors and talent for combining them in unexpected ways. VERDICT Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger's Street Food. (c) Copyright 2014. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.