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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."
- 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
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2014-09-15
- Reviewer: Staff
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.)
Cooking: Cooking up great gifts
If your holiday hit list includes cookbooks, you’re in luck. Pick the right book for the lucky cook and serve it up!
With 26 restaurants, nine cookbooks and TV shows galore, Mario Batali is a cooking-scene icon. So, when he says, “Where chefs once ruled the waves, local small farmers are the new rock stars,” you’d better listen up. To prove his point that sourcing the best local ingredients is the real secret to creating great food, he and his buddy Jim Webster asked 14 chefs from coast to coast to point out their favorite farmers. You meet them in America—Farm to Table, accompanied by more than 100 recipes they inspired Batali to create, along with his always engaging, informative header notes. Grazie molto, Mario, for this gorgeous celebration of American farmers and food.
Weighing in at almost five pounds and including more than 600 recipes, Mexico: The Cookbook by Margarita Carrillo Arronte, a well-known chef/restaurateur in Mexico City, offers a grand tour of Mexico’s regional cuisines. Well, “grand tour” may not do it justice—it’s encyclopedic, an extravaganza, but it’s also fun and peppered with 200 tantalizing photographs. Arronte loves the food of her country and the rich, complex culture it represents, and she’s made sure that these recipes are muy auténtica. You’ll find everything from guacamole, chilaquiles and quesadillas to Tuna with Chipotle Crust and Chiles in Walnut Sauce sprinkled with pomegranate seeds, from the legendary Tres Leches Cake to sweet Strawberry Tamales and Candied Limes stuffed with Coconut. ¡Buen provecho!
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.