Marcus Samuelsson Books in Order

Marcus Samuelsson presents Scandinavian cooking through traditional dishes and contemporary interpretations adapted for home kitchens. Recipes explore cured fish, contrasting textures, and international influences, drawing on the approach developed at his New York restaurant.

Traveling through Africa, Marcus Samuelsson explores the continent's varied culinary traditions and the cultures behind them. This cookbook combines recipes with stories of his travels, bringing regional flavors and ingredients into dishes for home cooks.

Marcus Samuelsson surveys the many cultural influences shaping food in the United States. Recipes range from Southern and Southwestern cooking to Asian-inspired dishes, accompanied by accounts of the people and places informing his understanding of American cuisine.

Marcus Samuelsson recounts his childhood in Ethiopia and Sweden, demanding European kitchen training, and career in New York. Food, family, ambition, and questions of belonging shape the journey toward creating his Harlem restaurant, Red Rooster.

Marcus Samuelsson shares the food he prepares away from restaurant service, drawing on his Ethiopian roots, Swedish upbringing, and international travels. Recipes for family meals and celebrations combine familiar home cooking with influences from several cuisines.

In this adaptation of his memoir for young readers, Marcus Samuelsson traces his journey from Ethiopian childhood to Swedish adoption and professional kitchens. He reflects on mistakes, ambition, family, and the persistence behind building a culinary career.

Recipes and essays portray Harlem through the food, people, and music surrounding Marcus Samuelsson's Red Rooster restaurant. Southern, Caribbean, African, and other culinary influences meet his Swedish-Ethiopian background in dishes reflecting the neighborhood's varied history.

Marcus Samuelsson guides listeners through Harlem's food, history, and communities in this audio collection. Conversations with cooks, writers, historians, and local residents explore neighborhood traditions and the personal stories that connect its cuisine with African American culture.

Marcus Samuelsson celebrates contemporary Black cooking through recipes, portraits of chefs, and cultural history. The collection explores the diverse traditions behind American food while examining authorship, memory, and the recognition of Black contributions to its development.