<div>Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times&ndash;bestselling author! Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon&mdash;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&rsquo;s first state dinner. In Marcus Off-Duty, the chef former president Bill Clinton says &ldquo;has reinvigorated and reimagined what it means to be American&rdquo; 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&mdash;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. &ldquo;Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger&rsquo;s Street Food.&rdquo; &mdash;Library Journal</div>

Marcus Off Duty

<div>Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson&rsquo;s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem&#39;s history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster&rsquo;s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They&rsquo;re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson&rsquo;s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance. </div>

Marcus Samuelsson
Follow this author

Books By Marcus Samuelsson (2 Books)

Marcus Off Duty

The Red Rooster Cookbook

Get weekly updates and deals from Early Bird Books

More from

Corporate

© 2024 OPEN ROAD INTEGRATED MEDIA