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Marcus Off Duty
Cover of Marcus Off Duty
Marcus Off Duty
The Recipes I Cook at Home

Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times–bestselling author!

Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—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's first state dinner.

In Marcus Off-Duty, the chef 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 has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul.

With these recipes, you too can enjoy his eclectic, casual food—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.

"Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger's Street Food." —Library Journal

Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times–bestselling author!

Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—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's first state dinner.

In Marcus Off-Duty, the chef 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 has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul.

With these recipes, you too can enjoy his eclectic, casual food—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.

"Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger's Street Food." —Library Journal

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About the Author-
  • Marcus Samuelsson owns Red Rooster Harlem, Ginny's Supper Club, and Street Bird. He is the author of Marcus Off Duty; the New York Times bestseller Yes, Chef; the James Beard Award–winning Soul of a New Cuisine; and Aquavit. He frequently appears as a judge on Chopped and lives with his wife in Harlem.

Reviews-
  • Publisher's Weekly

    September 15, 2014
    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 restaurant 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.

  • Library Journal

    June 1, 2014
    In his first cookbook since his International Association of Culinary Professionals and James Beard Award-winning and "New York Times" best seller "Yes, Chef", the former executive chef and co-owner of New York's Restaurant Aquavit offers multicultural dishes aimed squarely at the home cook. Samuelsson, who now holds forth at Harlem's Red Rooster, blends Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul influences in these 125-plus recipes. With a 50,000-copy first printing.

    Copyright 2014 Library Journal, LLC Used with permission.

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    Houghton Mifflin Harcourt
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The Recipes I Cook at Home
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