Marcus Samuelsson. Random, $26 (322p) ISBN 978-0-385-34260-5
Samuelsson, the chef and owner of Harlem’s famed Red Rooster restaurant, masterfully serves us a delicious banquet full of the ingredients that compose his own enchanting yet poignant story. When he was two, Samuelsson, his older sister, and his...
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Marcus Samuelsson. Houghton Mifflin Harcourt, $25 (352p) ISBN 978-0-470-94058-7
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...
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Marcus Samuelsson, photos by Bobby Fisher. HMH/Rux Martin, $37.50 (384p) ISBN 978-0-544-63977-5
With four cookbooks and two memoirs already under his belt, Samuelsson (Marcus off Duty) at last turns his attention to what has made him a celebrity in New York and beyond, his Harlem restaurant, the Red Rooster. Harlem and its history are never...
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Marcus Samuelsson, Author, Shimon & Tammar, Photographer . Houghton Mifflin $45 (302p) ISBN 978-0-618-10941-8
When he became executive chef at New York City's swank Aquavit at the tender age of 24, Samuelsson began educating Americans about his native Swedish cuisine, but he also received an education in return. And it's that exchange that elevates...
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Marcus Samuelsson, Author, Gediyon Kifle, Photographer, Heidi Sacko Walters, With , foreword by Desmond Tutu. Wiley $40 (344p) ISBN 978-0-7645-6911-1
Born Ethiopian, raised Swedish, and now one of New York City's top chefs, Samuelsson (Aquavit: And the New Scandinavian Cuisine
) has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions....
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Marcus Samuelsson, Author, Paul Brissman, Photographer, Heidi Sacko Walters, With . Wiley $40 (356p) ISBN 978-0-470-28188-8
Samuelsson, author (The Soul of a New Cuisine
; Aquavit and the New Scandinavian Cuisine
) and co-owner/executive chef of New York City's Riingo and Aquavit, shares more than 300 recipes that attempt to define the unique amalgam of American...
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Marcus Samuelsson with Osayi Endolyn. Voracious, $38 (336p) ISBN 978-0-31648-068-0
Chef Samuelsson (Yes, Chef) underscores the significance and breadth of Black contributions to America’s culinary culture in this remarkable collection of recipes from and profiles of Black chefs, writers, historians, and more. Among the topics...
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