author results for Samuelsson, Marcus,

The Rise

Samuelsson, Marcus — Fri, 31 Jan 2020 00:00:00 GMT

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.--

The Red Rooster Cookbook

Samuelsson, Marcus — Sun, 31 Jan 2016 00:00:00 GMT

Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson'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'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's menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They'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'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.

Yes, Chef

Samuelsson, Marcus — Tue, 31 Jan 2012 00:00:00 GMT

Aquavit

Samuelsson, Marcus — Fri, 31 Jan 2003 00:00:00 GMT

In this long-awaited book, Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene. Whether it's a freshly interpreted Swedish classic or a dramatically original creation, each one of the dishes has been flawlessly recreated for the home cook. Every recipe has a masterful touch that makes it strikingly new: the contrasting temperatures of Warm Beef Carpaccio in Mushroom Tea, the pleasing mix of creamy and crunchy textures in Radicchio, Bibb, and Blue Cheese Salad, the cornflake coating on a delightful rendition of Marcus's favorite "junk food," Crispy Potatoes. In "The Raw and the Cured," Marcus presents the cornerstone dishes of the Scandinavian repertoire, from a traditional Gravlax with Mustard Sauce (which gets just the right balance from a little coffee) to the internationally inspired Pickled Herring Sushi-Style. The clean, precise flavors of this food are reminiscent of Japanese cuisine but draw upon accessible Western ingredients. Marcus shows how to prepare foolproof dinners for festive occasions: Crispy Duck with Glogg Sauce, Herb-Roasted Rack of Lamb, and Prune-Stuffed Pork Roast. Step by step, offering many suggestions for substitutions and shortcuts, he guides you through the signature dishes that have made Aquavit famous, like Dill-Crusted Arctic Char with Pinot Noir Sauce, Pan-Roasted Venison Chops with Fruit and Berry Chutney, and Fois Gras "Ganache." But you'll also find dozens of homey, comforting dishes that Marcus learned from his grandmother, like Swedish Roast Chicken with Spiced Apple Rice, Chilled Potato-Chive Soup, Blueberry Bread, Corn Mashed Potatoes, ethereal Swedish Meatballs with Quick Pickled Cucumbers, and Swedish Pancakes with Lingonberry Whipped Cream. From simplest-ever snacks like Sweet and Salty Pine Nuts and Barbecued Boneless Ribs, to satisfying sandwiches like Gravlax Club, to vibrant jams and salsas and homemade flavored aquavits, Marcus Samuelsson's best recipes are here. Lavishly photographed, Aquavit and the New Scandinavian Cuisine provides all the inspiration and know-how needed for stunning success in the kitchen.

Yes, Chef

Samuelsson, Marcus, Chambers, Veronica — Tue, 31 Jan 2012 00:00:00 GMT

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times

It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
Praise for Yes, Chef

“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl

“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton

“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal

“Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe

“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

Queens, NYC

Wed, 31 Jan 2018 00:00:00 GMT

In New York, Marcus learns about the Indo-Guyanese community. This double-diasporic community from Guyana and the Caribbean has roots in India, influences from Africa, China, Portugal, and has now settled in Richmond Hill, Queens. Marcus eats Trinidadian

Detroit

Wed, 31 Jan 2018 00:00:00 GMT

Join chef Marcus Samuelsson to explore the culture and flavor of Detroit's Middle Eastern community. Marcus shares a meal with a Syrian refugee family, eats falafel, learns how to make Iraqi bread, and attends an amazing 700-person Lebanese wedding.

Miami

Wed, 31 Jan 2018 00:00:00 GMT

The history of Haitian immigration to Miami is deep and layered. Food serves as a way for the community to celebrate together and helps educate the region about its culture. From the tropical, tangy soursop ice cream and the spicy, nutty mamba spread to s

New Orleans

Wed, 31 Jan 2018 00:00:00 GMT

New Orleans is known for being one of the most vibrant food cities in America, thanks in part to the Vietnamese community's culinary contributions. With Cindy Nguyen, NOLA's first Vietnamese councilwoman, Marcus learns about the essentials of the cuisine.

D.C.

Wed, 31 Jan 2018 00:00:00 GMT

Outside of Ethiopia, Washington, D.C. has the largest population of Ethiopians in the world, so the city feels like a homecoming to Marcus even though he's never lived there. He visits a market in Little Ethiopia, talks about the spiritual rituals that ar

Chicago

Wed, 31 Jan 2018 00:00:00 GMT

Marcus visits the longstanding Mexican community in Chicago - the second largest in the U.S. - to learn about its heritage and traditions. With muralist Juan Angel Chavez, Marcus eats tacos de cecina and grilled nopales, and discusses the important role m

No Passport Required

Wed, 31 Jan 2018 00:00:00 GMT

Follow chef Marcus Samuelsson as he immerses himself in diverse immigrant communities and cuisines in cities across the US. In each hour, Marcus will travel to a different city and dive into a new food culture. He'll discover the important immigrant histories - and delicious culinary traditions - that shape the way America eats today.

Lidia Celebrates America

Sun, 31 Jan 2016 00:00:00 GMT

A Christmas special where Lidia hosts a celebration with Christopher Walken, Marcus Samuelsson, Carlo Ponti Jr., Padma Lakshmi, Ann Curry, and Rita Moreno.

Mashed Up Dishes & Food Design Wishes

Fri, 31 Jan 2014 00:00:00 GMT

Marcus, Gail and Max try to create their own craze by inventing new food mashups and then design what they each think will be the next great food product people will be spending big bucks on.

Thanksgiving Unstuffed

Fri, 31 Jan 2014 00:00:00 GMT

The winter holiday season brings more people together than any other time of the year, and food is often at the center of it. In this special winter holiday edition of The Feed, each of our hosts will invite the other two over to their homes to show them how they celebrate this special time of year.

Ghostly Meals & Food with Wheels

Fri, 31 Jan 2014 00:00:00 GMT

Marcus, Gail and Max seek to answer the age-old question: what do ghosts eat? And then try to revolutionize on-the-go cuisine.

Food for a Fight & Food that Delights

Fri, 31 Jan 2014 00:00:00 GMT

Marcus, Gail and Max make a mess challenging each other to a food fight and then try to make amends by making something beautiful with food.

Ultimate Holiday Feast

Fri, 31 Jan 2014 00:00:00 GMT

Celebrity chef Marcus Samuelsson, food writer and Chef Gail Simmons and comedian Max Silvestri come together and share their most favorite and delectable holiday traditions for the "Ultimate Holiday Feast."

Space Race & the Rural Taste

Fri, 31 Jan 2014 00:00:00 GMT

Marcus, Gail and Max present the food "message" they each want to send into outer space and then try to come up with a new fresh from the farm product right here on earth.

Food with Feelings & Smalltime Dealings

Fri, 31 Jan 2014 00:00:00 GMT

Marcus, Gail and Max get emotional about food and then overhaul three very small food establishments.

Artisanal Tour & the Hangover Cure

Fri, 31 Jan 2014 00:00:00 GMT

Marcus and Gail attempt to cash in on the artisanal food movement by creating their own handmade items and after Max has a few too many, Gail and Marcus attempt to cure his hangover.

The Meaning of Michelle

Tue, 31 Jan 2017 00:00:00 GMT

"Michelle Obama is unlike any other First Lady in American History. From her first moments on the public stage, she has challenged traditional American notions about what it means to be beautiful, to be strong, to be fashion-conscious, to be healthy, to be First Mom, to be a caretaker and hostess, and to be partner to the most powerful man in the world. As Hillary Clinton has said, admiringly about Michelle Obama, our soon to be ex-First Lady exemplifies "the ideal concept of American womanhood." What is remarkable is that, at 52, she is just getting started. While many books have looked at Michelle Obama from a fashion perspective, no book has fully explored what Michelle Obama means to our culture. The Meaning of Michelle will do just that, while offering a parting gift to a landmark moment in American history. This deliciously readable collection presents a chorus of diverse voices with smart, engaging perspectives on Michelle Obama. There will be a preface by Ava Duvernay and an introduction by Veronica Chambers. Confirmed contributors include Roxane Gay, Rebecca Walker, Chirlene McCray, Melissa Harris Perry, Brittney Cooper, Tiffany Dufu, Alicia Hall Moran and Jason Moran, Sarah Lewis, Dr. Janet Taylor, Benilde Little, Marcus Samuelsson, Phillipa Soo and Cathi Hanauer"--