Samuelsson, M: 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 -- Ruth Reichl bestselling author of TENDER AT THE BONE 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 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 -- Henry Louis Gates, Jr

Marcus Samuelsson is an award-winning chef and author of several cookbooks. Ethiopian by birth but raised in Sweden by adoptive parents, he has risen to superstardom in the US with his successful restaurants Aquavit and Red Rooster in New York, and with frequent appearances on reality shows. He's the youngest chef ever to have been awarded a three-star review from the New York Times, for his work at Aquavit.