Marcus Samuelsson

The Top Chef: Masters winner and James Beard Award-winning proprietor of Harlem's Red Rooster traces his Ethiopian birth, upbringing by an adoptive family in Sweden and rise to a famous New York chef, sharing personal insights into his challenges as a black man in a deeply prejudiced industry. 40,000 first printing.

A Memoir

Yes, Chef

By the "New York Times "best-selling superstar chef Marcus Samuelsson, multicultural recipes and Southern comfort food from his restaurant Red Rooster, reflecting Harlem's storied past and vibrant present.

The Story of Good Food and Hustle in Harlem

The Red Rooster Cookbook

Our Harlem

From celebrated chef and TV star Marcus Samuelsson, a powerful new cookbook celebrating African-American cooking, returning it to its rightful place as an original American cuisine and an essential definition of our culture. Marcus Samuelsson, the Ethiopian-born, Swedish-raised, Harlem-dwelling restaurateur, is beloved for his restaurants Red Rooster, Ginny's Supper Club, and nearly 30 others around the world, as well as his PBS TV show No Passport Required and appearances on popular food shows like Top Chef Masters and Chopped: All Stars--both of which he won. He's also a New York Times bestselling memoirist and the recipient of six James Beard Awards. In this book, his most meaningful yet, he brings together a feast of food, culture, history, and more--celebrating the vibrant diversity and deliciousness of African-American cooking today, through his own journey to America and the stories and inspiration of two dozen other top black chefs. A work of stunning breadth and beauty with 150 recipes, The Rise returns African-American cooking to its rightful place as an essential expression of our culture--and is an essential new American cookbook.

Black Cooks and the Soul of American Food

The Rise

Veronica Chambers

A memoir from the world-famous chef describes his life as an orphan in Ethiopia, upbringing by his adoptive family in Sweden, and the cooking lessons from his adoptive grandmother that lead him to train in some of Europe's most demanding kitchens.

My Perfectly Imperfect Life

Make it Messy

Heidi Sacko Walters

A renowned chef explores the continent of Africa from a deeply personal perspective, sharing both his travels and his interpretations of the African foods he discovered along the way.

A Discovery of the Foods and Flavors of Africa

The Soul of a New Cuisine

From the winner of Top Chef Masters 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 his bestselling The Soul of a New Cuisine, Marcus Samuelsson returned 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. Now, in The New American Table, Samuelsson takes you on a journey of the inspired food of the United States, his beloved adopted country. Acclaimed for the distinct and diverse cuisine he has created at Aquavit and Riingo, Samuelsson shares more than 300 recipes that embody the uniquely inclusive spirit of American cuisine, from high-end fare to street food; down-home Southern cooking to Southwestern flavors to Asian cuisines, and beyond. In this new book, he explores the full spectrum of this regional American cooking that he has grown to love, meeting people along the way who have brought wonderful foods to their new home and to the receptive American people who have opened their minds and hearts to new foods and new cultures, including Green Salsa, to serve over shrimp or as a dip Breakfast Burritos Salmon Flatbread Tempura Crab Salad with Tamarind-Soy Vinaigrette Soy-Glazed Dumplings with Sweet Chile Sauce Chicken Sate with Baby Spinach and Garlic Feta Dip Turkey Meatloaf with Tomato-Spinach Sauce Beer-Braised Short Ribs Rustic Chocolate Tart Red Berry Cobbler A true celebration of the culinary gifts that define The New American Table, this book is accompanied by stunning food and travel photographs documenting Samuelsson's journeys across America and his discovery of the flavors of a nation. Drawing on his own rich cultural heritage, he has created an exciting tribute to the wide range of cultural influences and culinary traditions that have shaped modern American cuisine. The New American Table presents Samuelsson's interpretation of the food that has evolved from these diverse traditions-a contemporary, original, and uniquely American cuisine.

New American Table

Roy Finamore

Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times–bestselling author! Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—the youngest chef ever to receive three stars from the New York Times, a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. He was even chosen to cook President Obama’s first state dinner. In Marcus Off-Duty, the chef 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 has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. With these recipes, you too can enjoy his eclectic, casual food—including 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 . . . and much more. “Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger’s Street Food.” —Library Journal

Marcus Samuelsson

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