Marcus Off Duty : The Recipes I Cook at Home
by Marcus Samuelsson


Overview - The award-winning celebrity chef and "New York Times" best-selling author unwinds at home, sharing 150 relaxed, multicultural dishesFor 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.  Read more...

 
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More About Marcus Off Duty by Marcus Samuelsson
 
 
 
Overview
The award-winning celebrity chef and "New York Times" best-selling author unwinds at home, sharing 150 relaxed, multicultural dishesFor 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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Details
  • ISBN-13: 9780470940587
  • ISBN-10: 0470940581
  • Publisher: Rux Martin/Houghton Mifflin Harcourt
  • Publish Date: October 2014
  • Page Count: 352
  • Dimensions: 10.3 x 8.16 x 0.98 inches
  • Shipping Weight: 2.54 pounds


Related Categories

Books > Cooking > Regional & Ethnic - American - General
Books > Cooking > Regional & Ethnic - International

 
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Do hotshot chefs really cook at home? If their recipes are tempting and achievable by mere mortals, who cares? The dishes Marcus Samuelsson includes in Marcus Off Duty: Recipes I Cook at Home are super tempting and truly doable. Plus, they’re a marvelous mélange of the international flavors that have intrigued Samuelsson throughout his multinational cooking career, from Ethiopian (Doro Wat) Tostados and his Swedish grandmother’s Meatballs & Gravy to Orange-Curry Beef Stir-Fry and Harissa-Crusted Turkey. All these great dishes are presented in a sumptuous package with yummy photos.

TOP PICK IN COOKBOOKS
If you want Gabrielle Hamilton’s backstory, read her acclaimed memoir, Blood, Bones & Butter; if you want to cook some of her acclaimed recipes, read her debut cookbook, Prune, get into the kitchen and follow orders. There’s no introduction or header notes, but with the amped-up attitude you’d expect, Hamilton talks to you as if you were a line cook in her restaurant. Many of the more than 250 recipes have handwritten advice and admonishments, and all have the kind of detailed cooking and plating instructions you rarely, if ever, find in books for “civilians.” It’s a unique trip from bar snacks through lunch, dinner, brunch, desserts, cocktails and garbage or, better yet, repurposed rinds, skins and scraps. Prune is an unusual and unusually appealing cookbook.

 

This article was originally published in the December 2014 issue of BookPage. Download the entire issue for the Kindle or Nook.

 
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