Marcus Off Duty by Marcus Samuelsson

Marcus Off Duty

The award-winning celebrity chef and New York Times best-selling author unwinds at home, sharing 150 relaxed, multicultural dishes For two decades, Marcus Samuelsson has captivated food lovers with his brilliant culinary interpretations. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story. Not only was Samuelsson the youngest chef ever to receive three stars from the New York ...


Details Marcus Off Duty

TitleMarcus Off Duty
ISBN9780470940587
Author
Release DateOct 21st, 2014
PublisherRux Martin/Houghton Mifflin Harcourt
GenreFood and Drink, Cookbooks, Cooking, Nonfiction, Food
Rating

Reviews Marcus Off Duty

  • Missy Michaels
    1970-01-01
    Make sure to read every word on pages 24 & 25. There's excellent information there. I also think it's so cool that there are playlists for each section. There are pages included with "Music to Cook By." Yes! I love great pictures of the food in cookbooks though so I was a little disappointed by the layout of the book in that way. There are plenty of pictures but not always of the food. On the recipe for Firehouse Stovetop Clambake there's a pictu...
  • Kimberly
    1970-01-01
    I have started cooking some of these recipes. I really like his easy writing style and his " every one can cook and you don't need a million items in kitchen to cook well" theory. This makes you want to cook and experiment. I have re this book three times already and at first I thought I would have problems finding some of the items, but I can find those items ( even here in KC). I am really going to enjoy creating these recipes.
  • Rebecca
    1970-01-01
    Beautiful personal cookbook. Chef Samuelson shares his life through wonderful recipes, suggested musical playlists, beautiful photography,and informative writing in a very personal style. I love an inspired meatball recipe , (his grandmother Helga's is on page 228.)can't wait to make for New Year's supper!
  • Cynthia
    1970-01-01
    I think my favorite part of this book was in the introduction when he says, "the most important tool in your kitchen is your hands." So obvious, but such great and surprising advice from a really famous chef. I found this book a little confusing because he has so many influences (he's swedish and ethiopian and has lived and traveled all over the world). A lot of the focus is on street foods and ethnic foods, which is fun. I'm going to try his rec...
  • Janis
    1970-01-01
    What a beautiful book! It is a celebration of food and cultures. Marcus says in the beginning that the most important tools in the kitchen are your hands. Later he talks about how happy he is to watch a guest twist apart lobster and enjoy it. come to think of it, many recipes are hand held foods. The attention given to depth of flavor is inspiring and readers are encouraged to adapt recipes. I can't wait to try his grandmother Helga's meatballs ...
  • Julie H.
    1970-01-01
    I am so pleased that I read Samuelsson's autobiography Yes, Chef prior to tackling this cookbook. Without those background stories, the "Who's Who" of friends and family, and additional context for both the references and his food philosophy, this might have read as either somewhat glib or just a self-indulgent tossaway, esp. for instance, when he names a dish to honor someone and then essentially says "yeah, but that's not how I cook it." That s...
  • Debbie
    1970-01-01
    When I started to read this cookbook I was thinking that there weren't any recipes in here that sounded like something I would take the time to make because none of them sounded like something I'd like to eat after all that work. I wondered why I had even bought the book.As I continued my journey through Samuelson's book, filled with stories, tips for cooking, suggestions for where to buy exotic ingredients, handwritten notes - I began to change ...
  • Julie
    1970-01-01
    Fun and interesting, and more than a cookbook. Marcus Samuelsson tells the stories associated with each of the recipes in the book. The recipes sound yummy, and the photography goes beyond the usual food shots to include some of the scenes associated with each recipe.
  • Suzanne Artis
    1970-01-01
    I read it cover to cover! It is an excellent source for healthy comfort food with global flavors, while being extremely practical and accessible. I am most excited to try "Red Shrimp with Spicy Grits," "Smoky Collards and Kale," the "acorn and Clam Chowder," and the "Cheddar Crusted Apple Pie." Samuelsson also includes lots of tips on ingredients and also skills embedded in the recipes. For example, I learned to poach an egg in boiling water with...
  • Monique
    1970-01-01
    Marcus is one of my favorite FOODTV personalities. This book was amazing. This quote says it all "good food takes time...especially when prepared with LOVE and positive energy". The pictures, personal stories, and music to cook to set it off for me. The food is eclectic and the directions are easy to understand. The cheddar crusted apple pie - off the chain! Every foodie needs this cookbook!
  • Robb Coulter
    1970-01-01
    Its always been on my bucket list to visit one of Marcus's restaurants. Unfortunately that has not happened yet. In the mean time I can somewhat satisfy my desires by reading about his life and childhood. This book gives us a glimpse of the influences that shaped Marcus's culinary career and also provides some of his favorite recipes that he and his wife cook when at home. very enjoyable....now lets see if we can cook like him!
  • Jean
    1970-01-01
    Amazing variety of cuisines! The exposition was engaging, relevant, and definitely added a bit of flavor to every recipe. Each chapter could be extended into a cookbook of its own. The drawings and photos were real and exemplify the down-home efforts of Chef Samuelsson with this culinary tome. I checked this out from the library but wound up purchasing it due to the amount of recipes I'm eager to replicate.
  • Lcitera
    1970-01-01
    I do not like to cook. I love to bake. And I love to "read" cookbooks. The author, born in Ethiopa, raised in Sweden, now owner of a NYC restaurant, offers dishes from many countries. I cannot wait to make his baconn biscuits (minus the blue cheese!). The book is stunning with photos from his travels and food illustrations. Fun!
  • Muriel
    1970-01-01
    Lots of curries, peppers, and global flavors in this book. Everything looks good, but not necessarily quick or items I would have in my pantry. There are a few vegetarian recipes but meat is heavy focus in this book.
  • Wendy
    1970-01-01
    Such great photos, it was almost like an art or travel book and not just a cookbook! Love the combination of influences on Samuelsson's food- he was born in Africa, raised in Sweden, trained in France and now owns a restaurant in Brooklyn.
  • Heather
    1970-01-01
    impressive, will have to purchase. Good for those of us that like ethnic food.
  • Kim
    1970-01-01
    I’ll never make any of this, but fun to read.
  • Cory
    1970-01-01
    I love Marcus Samuelsson, but I find that he eats weird things when he's off duty. I probably won't make many of these recipes, but the ones I do want to make sound divine.
  • Christine
    1970-01-01
    I think it's easy for cookbooks to be gorgeous now, but this one has a unique combination of recipes and nice anecdotes, too.
  • Kisha
    1970-01-01
    I liked the text and the concept. Most of the recipes and a few too many ingredients were outside of the sorts of things I would personally cook, though, or easily find.
  • Christine
    1970-01-01
    I liked his recipes (although had me looking for ingredients). Suggested song lists to cook to were great.
  • Iris
    1970-01-01
    advanced recipes vis-à-vis samuelsson's multi-cultural chef upbringing. i grabbed the "spiced" butter/cookies/honey recipes. illustrated by rebekah maysles of anthro collab fame.
  • Jessica
    1970-01-01
    Had to return to the library, otherwise it would have been one of those intermittent ones. Doable recipes!
  • Lauren
    1970-01-01
    He's an amazing chef. Enjoyed this cookbook, there are recipes I look forward to making.
  • Cory
    1970-01-01
    I borrowed this book from the library. I really like the layout, the great mix of recipies. I will be buying this book for my kitchen. Highly recommended.
  • Maureen Flatley
    1970-01-01
    A fabulous new cookbook from a perennial favorite……fun, accessible recipes with amazing playlists too!
  • Akeyla
    1970-01-01
    Beautifully written and illustrated with lots of pictures doodles and memories . It's a great look into experiences and knowledge of Marcus. I felt proud to be Black and filled with things I'd never known or heard of before. Lots of vibrant color is used as well. I could definitely see myself referring back to this book for some beautiful wonderful tasty recipes for the culture in the near future!
  • Rita
    1970-01-01
    Beautiful book, way beyond my skill level
  • Tonya
    1970-01-01
    I really enjoyed the relatable stories (and play lists!) to the recipes. As a pescartarian, I found many options in this cookbook. I can't express how excited I am to try these new recipes.