Samuelsson, Marcus.
Summary: 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...
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Publisher / Publication Date: Houghton Mifflin Harcourt 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 SAMSamuelsson, Marcus
Summary: When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more...
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Publisher / Publication Date: Houghton Mifflin Harcourt 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 SAMSamuelsson, Marcus
Summary: It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The...
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Publisher / Publication Date: Voracious, an imprint of Little, Brown and Company 2020
Copies Available at Fife Lake
1 available in Adult Non-fiction, Call number: 641.59 SAMCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.59296 SAMSamuelsson, Marcus.
Summary: An award-winning chef introduces readers to the eating traditions of Africa in a collection of more than two hundred recipes representing diverse cultures and cuisines, accompanied by a commentary on his journey of culinary exploration across the continent.
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Publisher / Publication Date: John Wiley & Sons 2006
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.596 SAMCopies Available at Peninsula
1 available in Adult, Call number: 651.596 NATWong, Lee Anne
Summary: Create dumplings in innumerable ways, using folds such as Potstickers, Gyozas, Shumai, Har Gow, Wontons and more, along with countless fillings and different cooking methods such as steaming, pan-frying, baking or deep-frying.
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Publisher / Publication Date: 2014