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Yes, Chef: A Memoir
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Books on Tape 2012
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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
 
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.   
 
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
 
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
 
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
Praise for Yes, Chef
 
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
 
“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
 
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
 
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells...

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Street Date:
06/26/2012
Language:
English
ISBN:
9780449008645
Citations
APA Citation (style guide)

Marcus Samuelsson. (2012). Yes, Chef: A Memoir. Unabridged Books on Tape.

Chicago / Turabian - Author Date Citation (style guide)

Marcus Samuelsson. 2012. Yes, Chef: A Memoir. Books on Tape.

Chicago / Turabian - Humanities Citation (style guide)

Marcus Samuelsson, Yes, Chef: A Memoir. Books on Tape, 2012.

MLA Citation (style guide)

Marcus Samuelsson. Yes, Chef: A Memoir. Unabridged Books on Tape, 2012.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Jun 03, 2017 07:14:57
Date Updated:
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        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, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times for his work at Aquavit. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.

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        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, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times for his work at Aquavit. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.

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fullDescription

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
 
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.   
 
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
 
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
 
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
Praise for Yes, Chef
 
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
 
“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
 
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
 
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells...

reviews
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      • source: Ruth Reichl, bestselling author of Tender at the Bone
      • content:

        Advance praise for Yes, Chef

        "The Red Rooster's arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food."--President Bill Clinton

        "I've read a lot of chefs' books, but never anything like this one. Marcus Samuelsson has had such an interesting life, and he talks about it with touching modesty and remarkable candor. I couldn't put this book down."

      • premium: False
      • source: Gabrielle Hamilton, bestselling author of Blood, Bones, and Butter
      • content: "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."
      • premium: False
      • source: Henry Louis Gates, Jr.
      • content:
        "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."
      • premium: True
      • source: AudioFile Magazine
      • content: Marcus Samuelsson's memoir conveys both his journey through world-class cuisine and his journey from humble and tragic Ethiopian beginnings to success in the U.S. Samuelsson passionately narrates his own work, which paints a lively palette of food and recipes and, with candor, depicts his ambition and triumphs, as well as the challenges and hardships he faced. From Ethiopia, he landed in Sweden, and his soft Swedish accent weaves layers of flavor, aroma, and texture as he describes the edible transformations that seduced him away from his early soccer goals. Samuelsson's easy eloquence strikes the perfect balance between delivering a chronological memoir and describing the nuances of food preparation and professional-kitchen operations. With deliberate pacing, he shares his artistry at combining multicultural influences in the preparation of food , honoring his diverse origins. A.W. Winner of AudioFile Earphones Award �� AudioFile 2012, Portland, Maine
      • premium: True
      • source: Publisher's Weekly
      • content:

        April 2, 2012
        Samuelsson, the chef and owner of Harlem���s famed Red Rooster restaurant, masterfully serves us a delicious banquet full of the ingredients that compose his own enchanting yet poignant story. When he was two, Samuelsson, his older sister, and his mother contracted tuberculosis in rural Ethiopia; after several days journey to the capital Addis Ababa, the three were admitted to a hospital. Samuelsson and his sister survived their mother, and they were soon adopted by a couple in Sweden. With the consummate skill of a master chef, Samuelsson cooks up a steaming stew of his life from his earliest cooking lessons at the hands of his grandmother to his various apprenticeships in Switzerland, France, and New York. From his grandmother���s food he learns rustic cooking and the ways that she knew intuitively how to create various textures in foods. When he���s 12 and on a fishing trip with his father, Samuelsson cooks his first meal and learns an important lesson about the beauty of food in context and how important it is to let the dishes be reflective of your surroundings. Samuelsson carries readers through his many failures and successes as a cook in restaurants like New York���s Aquavit and France���s Georges Blanc and in his relationships. Much like life, he delightfully points out, a great restaurant is more than just a series of services; it is a collection of meals and memories.

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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
 
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.   
 
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly...

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      • code: BIO026000
      • description: BIOGRAPHY & AUTOBIOGRAPHY / Memoirs
      • code: BIO029000
      • description: Biography & Autobiography / Culinary