Marcus Off Duty: The Recipes I Cook at Home

Overview

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 ...

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Marcus Off Duty: The Recipes I Cook at Home

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This item will be available on October 21, 2014.
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Overview

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.

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Editorial Reviews

Publishers Weekly
09/15/2014
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.)
Library Journal
06/01/2014
In his first cookbook since his International Association of Culinary Professionals and James Beard Award-winning and New York Times best seller Yes, Chef, the former executive chef and co-owner of New York's Restaurant Aquavit offers multicultural dishes aimed squarely at the home cook. Samuelsson, who now holds forth at Harlem's Red Rooster, blends Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul influences in these 125-plus recipes. With a 50,000-copy first printing.
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Product Details

  • ISBN-13: 9780470940587
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 10/21/2014
  • Pages: 352
  • Sales rank: 350,546

Meet the Author

Marcus Samuelsson

MARCUS SAMUELSSON is owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York's Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from the New York Times , he starred on Discovery Home Channel's Inner Chef television series. His cookbooks include Aquavit and the New Scandinavian Cuisine , The Soul of a New Cuisine , which won the 2007 James Beard Foundation Award for best international cookbook, and New American Table .

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