- Paperback: 319 pages
- Publisher: Random House Trade (21 May 2013)
- Language: English
- ISBN-10: 9780385342612
- ISBN-13: 978-0385342612
- ASIN: 0385342616
- Product Dimensions: 13.2 x 1.9 x 20.3 cm
- Boxed-product Weight: 272 g
- Customer Reviews: 1 customer review
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Yes, Chef Paperback – 21 May 2013
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"Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style--in the kitchen and on the page. I liked this book so very, very much." --Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter "The pleasures of this memoir are numerous. Marcus Samuelsson's life, like his cooking, reflects splendidly multicultural influences and educations, and he writes about it all with an abundance of flavor and verve. A delicious read." --Henry Louis Gates, Jr.
About the Author
A James Beard Award-winning chef and author of several cookbooks, Marcus Samuelsson has appeared on Today, Charlie Rose, Iron Chef, and Top Chef Masters, where he took first place. In 1995, for his work at Aquavit, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.
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Top international reviews
This is the story of an Ethiopian from a very poor village, who has progressed to become a well-known chef. He tells his story with honesty and humility; his descriptions of family reunions, friendships and the loss of loved ones are moving. I recommend this book to anyone who enjoys biographies; if you are interested in cooking too, so much the better.
Undoubtedly talented, Samuelsson deserves the accolades lauded as well as the support of the community, he has utilized his position to create good in humanity which the book lightly touches upon, although reflects that at heart he wants to give more back in thanks for his own success's.
It is an easy read, large letters well spaced and well paced, certainly rags to riches with many success and an ability to brush oneself off when knocked down and get up and go.
What I find inconsistent is alleged facts as this is a book classed as non fiction, even to the point of correctly naming the town and hotel in Switzerland, but getting the names of the restaurants incorrect. It seems sloppy where is should be factual. There are several dozen attempts to create a little sensationalism with quotes, situations of alleged abuse, critiquing a mentors ability and even a plucking of heart strings at the end of one chapter with the death of a friend. But did these really happen or are they just embellishments to keep the momentum of the ride? These are very specific memories in a 20 year time span.
For the most part Samuelsson's ghost writer meanders through a story reflecting powerful emotions and sacrifice's in a single life, propelled by his adoptive parents sense of goodness and perhaps their own achievements, Samuelsson's relatively middle class upbringing within an academic household ( his late father was also an author of text books) set him in good stead for his future.
His escapades as a young foreign chef in Switzerland is and was very similar to others who ventured into the temple of central Europe's most classical industry, yet was fortunate enough to meet a group of peers who believed in hard work, and focus. Fully accepted as a friend and team mate his loyalty and commitment placed him firmly as a key member within those brigades.
A book for the youth of today who want to join an industry which has never seen so much exposure and interest as in the present time. This journey shows what you can do if you persist, believe in yourself and treat each obstacle
as hurdle in a race to be simply jumped over.