Marcus Off Duty

Marcus Off Duty

The Recipes I Cook at Home

Book - 2014
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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.

Publisher: Boston :, Houghton Mifflin Harcourt,, [2014]
Copyright Date: ©2014
ISBN: 9780470940587
Branch Call Number: 641.5 SAM
Characteristics: 352 pages : colour illustrations ; 27 cm
Additional Contributors: Brissman, Paul
Finamore, Roy

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ksoles Nov 15, 2014

From receiving two three-star New York Times ratings at Aquavit to winning "Top Chef Masters Season 2" to serving as guest chef for the first State Dinner of the Obama administration to opening Harlem's acclaimed Red Rooster, Marcus Samuelsson has impressed food lovers with culinary fusion for two decades. His new book, "Marcus off Duty," however, strays from fussier restaurant cuisine and focuses on home-cooked, casual fare.

Born in Ethiopia, raised in Sweden and schooled in kitchens across Europe, Samuelsson's recipes meld the flavours of Africa, the Caribbean, Italy and America to produce exciting dishes like dill-spiced salmon, coconut-lime curried chicken, chocolate pie spiced with Indian garam masala and peanut noodles with slaw. Throughout the book, the author displays his passion for sharing this blend of culinary traditions, asserting that learning how to cook is the most liberating thing you can do. Many of his dishes have vegetables or grains as their main component instead of more expensive proteins and show how to use acidity and spice to make affordable food delicious.

In an interview, Samuelson quipped, "If you know how to cook, it’s really like dancing — once you have the basic rhythm you know where to go from that." Hence, each chapter of this unique cookbook includes a playlist, recommended music to get your mind and body into the culinary groove. Cooking becomes a natural vocabulary, then, and eating healthier smoothly follows suit.

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