First published 2014
Marcus Samuelsson opens his Harlem home kitchen to reveal the relaxed cooking he does for his wife and closest friends. The Ethiopian-born, Swedish-raised chef who earned three New York Times stars and five James Beard Awards steps away from restaurant pressure to share 150 personal recipes. His home cooking draws from his global journey through Ethiopia, Sweden, Mexico, the Caribbean, Italy, and the American South. Samuelsson prepares dill-spiced salmon alongside coconut-lime curried chicken, serves mac and cheese with greens, and creates chocolate pie seasoned with Indian garam masala. He cooks peanut noodles with slaw for children and blends flavors from every culture that shaped his palate. This collection captures how one of America's most celebrated chefs actually feeds the people he loves most.
Genres: african-american, memoir, non-fiction, biography-memoir, cooking, food-and-drink
Vibes: emotional, intimate, thought-provoking
Tropes: found-family
Setting: Ethiopia, Harlem, Sweden
352 pages · Kindle Edition · Houghton Mifflin