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Marcus Off Duty Nominated for a James Beard Award

By Marcus Samuelsson | March 24, 2015

Off  Duty Cover

Off  Duty Cover

Exciting news: my latest cookbook, Marcus Off Duty: The Recipes I Cook at Home, was just nominated for a James Beard Award! It is such an honor to see this book, full inspiration from friends and family and my reflections on chasing flavors, recognized by an organization as celebrated as the James Beard Foundation.

The nominations were announced this morning; Marcus Off Duty is one of three nominees in the General Cooking category. The full list of James Beard Foundation Book Awards nominees is below.

 

 

2015 James Beard Foundation Book Awards

For books published in English in 2014. Winners will be announced on April 24, 2015 at the Book,Broadcast & Journalism Awards Dinner on April 24th at Pier Sixty here in New York.

American Cooking

Heritage
Sean Brock
(Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes
Erin Byers Murray and Jeremy Sewall
(Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State
Terry Thompson-Anderson
(University of Texas Press)

***

Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere
Dorie Greenspan
(Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads
Kathleen Weber
(Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours
Alice Medrich
(Artisan)

***

Beverage

Death & Co: Modern Classic Cocktails, with More than 500 Recipes
Alex Day, Nick Fauchald, and David Kaplan
(Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail
Dave Arnold
(W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes
Talia Baiocchi
(Ten Speed Press)

***

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes
Nicolaus Balla and Cortney Burns
(Chronicle Books)

Never Trust a Skinny Italian Chef
Massimo Bottura
(Phaidon Press)

Relæ: A Book of Ideas
Christian F. Puglisi
(Ten Speed Press)

***

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious
Diana Henry
(Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing
Keith Schroeder
(Oxmoor House)

Nom Nom Paleo: Food for Humans
Henry Fong and Michelle Tam
(Andrews McMeel Publishing)

***

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking
Faith Durand and Sara Kate Gillingham
(Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home
Marcus Samuelsson
(Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook
The Editors of Saveur
(Weldon Owen)

***

International

The Cuban Table: A Celebration of Food, Flavors, and History
Ana Sofía Peláez
(St. Martin’s Press)

My Paris Kitchen: Recipes and Stories
David Lebovitz
(Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition
David Sterling
(University of Texas Press)

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World
Gabriele Galimberti
(Clarkson Potter)

A New Napa Cuisine
Photographer: Jen Munkvold and Taylor Peden
(Ten Speed Press)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes
Photographer: Ed Anderson
(Ten Speed Press)

***

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering
Adam Danforth
(Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet
Amy Bentley
(University of California Press)

The Spice & Herb Bible (Third Edition)
Ian and Kate Hemphill
(Robert Rose)

***

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes
Jennifer McLagan
(Ten Speed Press)

Charcutería: The Soul of Spain
Jeffrey Weiss
(Agate Surrey)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient
Michael Ruhlman
(Little, Brown and Company)

***

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
Amy Chaplin
(Roost Books)

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi
Yotam Ottolenghi
(Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company
Mark Scarbrough and Bruce Weinstein
(Rodale Books)

***

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food
Ted Genoways
(HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu
Dan Jurafsky
(W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food
Dan Barber
(Penguin Press)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015.

 

 

 

ContestCookbooks

Marcus Off Duty Pre-Order Giveaway!!

By Marcus Samuelsson | September 29, 2014

Marcus in Harlem
Marcus in Harlem

Marcus in Harlem

I’m so excited for Marcus Off Duty: The Recipes I Cook at Home, that I’m offering a special promotion with the book’s publisher, Houghton Mifflin Harcourt (HMH).

For pre-orders of MARCUS OFF DUTY, HMH will send you a bookplate signed by me that can be inserted in your book.

When you pre-order MARCUS OFF DUTY from an online retailer or in-person bookstore, send a copy of your receipt to hmhcooks@gmail.com (a photo of the receipt is acceptable.)

Be sure to include your mailing address. US participants only.

Signed bookplates are available while supply lasts, so be sure to enter ASAP!

Cookbooks

Off The Shelf: Salad for Dinner

By Christopher Stewart | April 22, 2013

Salad for Dinner
salad for dinner, fresh and healthy

Get fresh and light for dinner with this great cookbook.

I know some people are not fans of salad. Some believe it’s not a filling meal, others say it’s too healthy, and a few say it’s too expensive.  I don’t fit into any of these categories. I love eating fresh crisp salads whether it be for a light lunch or a satisfying dinner. Jeanne Kelley, food editor and author of  “Salad for Dinner: Complete Meals for all Seasons”  has compiled a vibrant cookbook, dedicated to everything salad. Starting off, what do you need to enjoy a great salad… none of than fresh greens. With the first section in the book appropriately titled, “A Salad Primer”  you will learn the definition and origins of salad greens, herbs, and foraged greens like chickweed, dandelion greens and wood sorrel, and also what should accompany these lettuces. Read More

Cookbooks

Off the Shelf: Chef Recipes Made Easy

By Christopher Stewart | April 8, 2013

Warm Camembert
IMG_4115

Warm Camembert w/ Wild Mushroom Fricassee from Chefs Recipes Made Easy

Everyone wishes that they could cook like a chef. From the simplest thing like a salad with four ingredients all the way down to a a flawless and delicious Thanksgiving dinner spread, everything chefs put on a plate seems to look amazing. The lettuce for salad pile perfectly on top of one another, nothing is bland and everything is cooked evenly. This magical world of perfect food is not happening in everyday home cooks kitchens and help is very much needed. Read More

Cookbooks

Off the Shelf: Weeknight Meals Delicious Made Easy

By Christopher Stewart | March 13, 2013

Good Bite

Am I the only one counting down the days until spring? Its been a cold winter full of hearty soups, thick warming stews, and leftovers but with spring weeks away, I can’t help but think about lighter dinners and fresh produce. With sunshine and warm weather, comes the need to cook fresh new meals. We have been eating heavy all winter long, and I know for me as soon as it gets light outside, I’m on a mission to eat something new for dinner most of the week, not including take-out (which will always have a special place in my heart). Read More

Cookbooks

Off The Shelf: Pasta Italiana

By Christopher Stewart | February 20, 2013

Pasta Italiana

 

In this new series we explore the books, new and old, that sit on our conference bookshelf. 

A hot, beautiful bowl of beautifully plated pasta is something every one enjoys. Whether its fresh pasta that has been kneaded and perfectly shaped or dried pasta thats cooked al dente and tossed in a rich pomodoro sauce, a bowl of pasta is the universal language of love. Italian chef, Gino D’Acampo speaks this language of love in 100 ways in his cookbook “Pasta Italiana: 100 Recipes from Fettucine to Conchiglie”. Here, D’Acampo not only shows the reader how to make the perfect plate of pasta from scratch in the comforts of your own home, he also showcases the importance of pasta, pairs accessible and nutritious add ins, and provides nutritional facts about his beloved pasta. Read More

Cookbooks

Off the Shelf: The Modern Vegetarian

By Christopher Stewart | February 13, 2013

Photo courtesy of KyleBooks

Photo courtesy of KyleBooks

 In this new series we explore the books, new and old, that sit on our conference bookshelf. 

In the era of  all things food, the word “vegetarian” still shakes people up a bit. Vegetables are still getting a pretty bad wrap, even with the continual rise of more and more people becoming vegetarians, the success of upscale, all-vegetarian restaurants, and the world wide consumer love of Meatless Monday. Contrary to what some believe, you can be vegetarian and continue to experience bold flavors, new textures and have filling lunches, dinners, snacks and everything else in between. Read More

CookbooksFood Stories

Off The Shelf: A Look Back to 1987

By Christopher Stewart | February 6, 2013

Chef Drawings

A plating sketch from 1987 from Paul Mooney, sent to Marcus

Living in a world full of food, chefs and restaurants can be quite delicious. With so many new techniques, heirloom foods, and the rise of the young chef, its always a great day to eat. With the climb of cooking in all art forms, brought along the rapid popularity of cookbooks. Cookbooks have always been popular, dating back to “Mastering the Art of French Cooking” by Julia Childs and “The Joy of Cooking” by Irma S. Rombauer. These two cookbooks paved the way in the culinary world and are still holding ground amongst some of the best. Read More

About Last NightCookbooks

Hedy Goldsmith at Ginny’s Supper Club

By Emelyn Rude | October 5, 2012

_DSC0864

Last night, the flavor of the always-bustling Ginny’s Supper Club was a little sweeter than usual, thanks in large part to the desserts of pastry chef Hedy Goldsmith.  The event, a dinner celebrating Hedy’s debut cookbook Baking Out Loudwas an incredible opportunity to not only sample some of the book’s delectable recipes but also to mingle with a diverse crowd of food enthusiasts. As one Swedish couple celebrated their 40th anniversary over Roasted Duck and Waffles, actress and Cooking Channel host Debi Mazer chatted recipes with local food lovers while enjoying snapper accompanied by Marcus Samuelsson’s unique teff ramen. Read More

CookbooksNews

Fred Ho and Ben Barson Present: The Music of Cal Massey at Red Rooster Harlem

By admin | February 13, 2012

Cal Massey

Join Red Rooster Harlem as we host one more unforgettable evening in a tribute concert to honor legendary jazz musician Cal Massey. Massey’s soulful compositions continue to resonate today. His poignant works have been recorded by John Coltrane, Freddie Hubbard, Jackie McLean, Lee Morgan, Philly Lee Jones, Archie Shepp, and others. In addition to composing jazz music, Massey spent part of his career as a touring artist who performed across the country, including Harlem’s original Red Rooster.

Our evening of jazz will be conducted by Fred Ho-revolutionary Chinese American baritone saxophonist, composer, writer, producer and political activist.  Fred has received numerous honors for his work and is the youngest person to ever receive the Duke Ellington Distinguished Artist Lifetime Achievement Award. His unique work and style personify the cross-cultural hybrid of American New Music and Jazz.

Of course, the night would not be complete without the Red Rooster’s signature fare and librations. Our menu will feature a selection of newly composed dishes and signature cocktails reflecting the vibe and elegance of Red Rooster’s downstairs venue. Read More

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

Restaurants

Streetbird Rotisserie
Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger