Marcus Samuelsson je oceňovaný šéfkuchař a autor bestsellerů New York Times. Jeho kuchařky a memoáry zkoumají témata jídla, kultury a osobního příběhu s vášní a hloubkou. Skrze své kulinářské umění a psaní Samuelsson sdílí bohatství chutí a příběhů, které formovaly jeho život a kariéru. Jeho práce oslavuje spojení mezi jídlem, komunitou a kulinářským řemeslem.
Chef Marcus Samuelsson explores his Swedish, Ethiopian and American heritage through his spirited and creative cooking. Sharing over 150 recipes, such as Whole Fried Chicken, Peanut-Bacon Pork Chops, Doughnuts with Sweet Potato Cream and distinctive fusion dishes like Ethiopian Spiced-Crusted Lamb, he reinvents traditional home comfort foods with exciting twists and new flavour combinations.
Featuring a blend of Southern comfort food and multicultural recipes, this cookbook showcases the culinary creativity of Marcus Samuelsson, a renowned chef celebrated for his work at his iconic Harlem restaurant. It offers a diverse array of dishes that reflect both traditional Southern flavors and global influences, inviting readers to explore the rich tapestry of American cuisine through Samuelsson's unique perspective.
"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. Marcus Samuelsson was only three years old when he, his mother, and his sister--all battling tuberculosis--walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later, they were welcomed into a loving middle-class white family in Gothenburg, Sweden. It was there that Marcus's new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken