Marcus Off Duty: The Recipes I Cook at Home

by Marcus Samuelsson

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 youngest chef ever to receive three stars from the New York Times, he is also a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. Chosen by President Obama to cook the first state dinner, he is now a charismatic TV host. In this book, the chef who former President Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world’s top chefs cooks in his home kitchen for those nearest and dearest to him.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Foodie

352 pages, Hardcover

First published October 28, 2014

About the author

Marcus Samuelsson is the acclaimed chef behind Red Rooster Harlem, Ginny’s Supper Club, Streetbird Rotisserie, and American Table Cafe and Bar by Marcus Samuelsson; a committed philanthropist; and a New York Times-bestselling author. The youngest person to ever receive a three-star review from The New York Times, Samuelsson has won multiple James Beard Foundation Awards including Best Chef: New York City, and was tasked with planning and executing the Obama Administration’s first State dinner. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped.

His newest book is The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Other cookbooks include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, New American Table, and Marcus Off Duty: The Recipes I Cook Off Duty. His acclaimed memoir, Yes, Chef, has also a young adult edition entitled Make It Messy.

Reviews

[Missy Michaels · Rating 4 out of 5]

Make sure to read every word on pages 24 & 25. There's excellent information there. I also think it's so cool that there are playlists for each section. There are pages included with "Music to Cook By." Yes! I love great pictures of the food in cookbooks though so I was a little disappointed by the layout of the book in that way. There are plenty of pictures but not always of the food. On the recipe for Firehouse Stovetop Clambake there's a picture of clamshells and the side of a building but no picture of the recipe. I always want to see the food. Salmon grilled on a plank is a recipe that sounds delicious and it's easy to follow. I can easily locate every ingredient to prepare this one.
There's a wonderful section titled "How Do You Grill That." Asparagus and onions are there and I expected that. How to grill bananas and romaine lettuce took me by surprise though. There's also a recipe for Sweet & Salty Mud Pie. Yum! I need that in my life. It sounds so delicious. Sadly, no picture of it though. There are great recipes and tips. I think it needed less illustrations and more actual photos of the food.

[Kimberly · Rating 4 out of 5]

I have started cooking some of these recipes. I really like his easy writing style and his " every one can cook and you don't need a million items in kitchen to cook well" theory. This makes you want to cook and experiment. I have re this book three times already and at first I thought I would have problems finding some of the items, but I can find those items ( even here in KC).

I am really going to enjoy creating these recipes.

[Debbie · Rating 4 out of 5]

When I started to read this cookbook I was thinking that there weren't any recipes in here that sounded like something I would take the time to make because none of them sounded like something I'd like to eat after all that work. I wondered why I had even bought the book.
As I continued my journey through Samuelson's book, filled with stories, tips for cooking, suggestions for where to buy exotic ingredients, handwritten notes - I began to change my mind. I don't know why - I just did. Now I have a whole list of recipes to try - from Doro Wat to a Banh Mi Sandwich! I may even try some of his "Music to Cook By" playlists.
Although liberally illustrated I'd like to see more pictures of the finished recipes.

[Cynthia · Rating 3 out of 5]

I think my favorite part of this book was in the introduction when he says, "the most important tool in your kitchen is your hands." So obvious, but such great and surprising advice from a really famous chef. I found this book a little confusing because he has so many influences (he's swedish and ethiopian and has lived and traveled all over the world). A lot of the focus is on street foods and ethnic foods, which is fun. I'm going to try his recipe for tortillas. It's a fun, lively colorful book. I think it's target reader is a little younger than me but I think if i were younger and more fun this might become my favorite cookbook.

[Janis · Rating 5 out of 5]

What a beautiful book! It is a celebration of food and cultures.

Marcus says in the beginning that the most important tools in the kitchen are your hands. Later he talks about how happy he is to watch a guest twist apart lobster and enjoy it. come to think of it, many recipes are hand held foods.

The attention given to depth of flavor is inspiring and readers are encouraged to adapt recipes. I can't wait to try his grandmother Helga's meatballs and. The stovetop clambake!

[Zahnii (Suzanne) Artis · Rating 5 out of 5]

I read it cover to cover! It is an excellent source for healthy comfort food with global flavors, while being extremely practical and accessible. I am most excited to try "Red Shrimp with Spicy Grits," "Smoky Collards and Kale," the "acorn and Clam Chowder," and the "Cheddar Crusted Apple Pie." Samuelsson also includes lots of tips on ingredients and also skills embedded in the recipes. For example, I learned to poach an egg in boiling water with vinegar (tried this on for the first time!). I also learned about a lot of new ingredients like dense oil, Wondra flour, and harissa. I loved the music lists in each chapter. I also loved the photos and illustrations which often were not always the dish, but offered a sense of connectedness and community to the experience. Samuelsson's oozes a think-globally-act-locally balance infusing local street art and quick facts on local businesses international ingredients and dishes, with an intimate passionate voice. "There are so many people in this world who eat with their hands; why shouldn't we?" After reading this fantastic cookbook, I want to infuse that feeling of fully embracing the sharing of a meal with an open heart and sense of togetherness.

[Julie H. Ernstein · Rating 3 out of 5]

I am so pleased that I read Samuelsson's autobiography Yes, Chef prior to tackling this cookbook. Without those background stories, the "Who's Who" of friends and family, and additional context for both the references and his food philosophy, this might have read as either somewhat glib or just a self-indulgent tossaway, esp. for instance, when he names a dish to honor someone and then essentially says "yeah, but that's not how I cook it." That said, I'm now looking at a tabbed cookbook (my system for identifying things I will try in upcoming weeks, for the next round of holidays, to carry to upcoming outings, etc.) and that sucker is well and truly TABBED. It's quite possible that I'll return and increase the stars in this rating once I've got a few of the dishes under my belt. The only item sorely missed here, esp., as he had such a charming story about it in the biography, is sofrito. As consolation, however, he does provide recipes for both harissa and berbere. I can't wait!

[Julie · Rating 3 out of 5]

Fun and interesting, and more than a cookbook. Marcus Samuelsson tells the stories associated with each of the recipes in the book. The recipes sound yummy, and the photography goes beyond the usual food shots to include some of the scenes associated with each recipe.

[Monique · Rating 5 out of 5]

Marcus is one of my favorite FOODTV personalities. This book was amazing. This quote says it all "good food takes time...especially when prepared with LOVE and positive energy". The pictures, personal stories, and music to cook to set it off for me. The food is eclectic and the directions are easy to understand. The cheddar crusted apple pie - off the chain! Every foodie needs this cookbook!

[Robb Coulter · Rating 4 out of 5]

Its always been on my bucket list to visit one of Marcus's restaurants. Unfortunately that has not happened yet. In the mean time I can somewhat satisfy my desires by reading about his life and childhood. This book gives us a glimpse of the influences that shaped Marcus's culinary career and also provides some of his favorite recipes that he and his wife cook when at home. very enjoyable....now lets see if we can cook like him!

[Jean · Rating 5 out of 5]

Amazing variety of cuisines! The exposition was engaging, relevant, and definitely added a bit of flavor to every recipe. Each chapter could be extended into a cookbook of its own. The drawings and photos were real and exemplify the down-home efforts of Chef Samuelsson with this culinary tome. I checked this out from the library but wound up purchasing it due to the amount of recipes I'm eager to replicate.

[Lcitera · Rating 5 out of 5]

I do not like to cook. I love to bake. And I love to "read" cookbooks. The author, born in Ethiopa, raised in Sweden, now owner of a NYC restaurant, offers dishes from many countries. I cannot wait to make his baconn biscuits (minus the blue cheese!). The book is stunning with photos from his travels and food illustrations. Fun!

[Wendy · Rating 4 out of 5]

Such great photos, it was almost like an art or travel book and not just a cookbook! Love the combination of influences on Samuelsson's food- he was born in Africa, raised in Sweden, trained in France and now owns a restaurant in Brooklyn.

[Muriel · Rating 3 out of 5]

Lots of curries, peppers, and global flavors in this book. Everything looks good, but not necessarily quick or items I would have in my pantry. There are a few vegetarian recipes but meat is heavy focus in this book.

[Cory · Rating 3 out of 5]

I love Marcus Samuelsson, but I find that he eats weird things when he's off duty. I probably won't make many of these recipes, but the ones I do want to make sound divine.

[Beka · Rating 3 out of 5]

Fun but chef-y.

[Maureen Flatley · Rating 5 out of 5]

A fabulous new cookbook from a perennial favorite……fun, accessible recipes with amazing playlists too!

[Christine · Rating 4 out of 5]

I think it's easy for cookbooks to be gorgeous now, but this one has a unique combination of recipes and nice anecdotes, too.

[Lauren · Rating 5 out of 5]

He's an amazing chef. Enjoyed this cookbook, there are recipes I look forward to making.

[Christine · Rating 4 out of 5]

I liked his recipes (although had me looking for ingredients). Suggested song lists to cook to were great.

[Heather · Rating 5 out of 5]

impressive, will have to purchase. Good for those of us that like ethnic food.

[Iris · Rating 5 out of 5]

advanced recipes vis-à-vis samuelsson's multi-cultural chef upbringing. i grabbed the "spiced" butter/cookies/honey recipes. illustrated by rebekah maysles of anthro collab fame.

[Raven · Rating 5 out of 5]

I borrowed this book from the library. I really like the layout, the great mix of recipies. I will be buying this book for my kitchen. Highly recommended.

[Kisha · Rating 3 out of 5]

I liked the text and the concept. Most of the recipes and a few too many ingredients were outside of the sorts of things I would personally cook, though, or easily find.

[Jessica · Rating 5 out of 5]

Had to return to the library, otherwise it would have been one of those intermittent ones. Doable recipes!

[Kim · Rating 3 out of 5]

I’ll never make any of this, but fun to read.

[Lee Ann · Rating 3 out of 5]

My mom loved to read cookbooks. Her house is filled with cookbooks of all sorts, including Marcus Samuelsson's Aquavit cookbook. I'm not the cook she was, and I don't know that I know how to "read" a cookbook. I do know that I love Samuelsson's PBS series and his philosophy that sitting down and breaking bread allows us to bridge differences and begin to understand each other and relate to each other as individuals. It's a philosophy my parents believed.

The parts of this cookbook I could "read" were Samuelsson's narratives. These not only led off each section, but each recipe also began with a note about the recipe, the culture, and his tweaks, but also where to find some more unusual ingredients. I did find a couple of recipes I would like to try. I also liked that he had an eclectic list of music to play while making the recipes that encompasses pop, rock, jazz, and world.

[Laura · Rating 4 out of 5]

This book is so much more than a cookbook! It's almost like a culinary tour, through Europe, the US and Africa. Samuelsson's laid back and approachable writing style is great. I like the playlists that start each chapter and there is just the right amount of backstory with each recipe.

The highlights for me were the Cooking with Kids chapter and the sides and sauces. Those will really change up the way things taste, and I have been able to incorporate some of them into my existing recipes. The oatmeal cookies were also a revelation - I don't think I'll ever put raisins in a cookie again, knowing what the dried cherries taste like.

There isn't a photo for each recipe, and I thought that for a book of this caliber, there really should be. But otherwise, this is a really great book.

[Andra Shaw · Rating 5 out of 5]

What's not to like about a cookbook from one of the most prolific chefs out there?! Like the title says, Marcus Off Duty: The Recipes I Cook at Home, Marcus Samuelsson shares recipes that he cooks for his family and friends. The recipes are easy to follow, and there is a story behind them. I love his approach to cooking, and you can tell that it is all done with a heart toward serving good (healthy) food. So far, I have not found recipes that are not doable for me. I do not have the level of experience in the kitchen as Marcus. I have found the ingredients easy to obtain, and the recipes are ones that I can share. I highly recommend this recipe book. The dishes tell a story of family and community.

[Kris · Rating 2 out of 5]

Bummed that this isn't a cookbook I want to keep in my collection. Nothing really exciting within and, as a pescatarian, lots of meat options that I'm not interested in futzing around with using other protein. There are some interesting fish recipes but nothing I need to keep around as part of my cookbook recipe arsenal. Also weirdly bummed that the sweet section does not have the heavier ingredients (i.e., flour) in grams. Two cups isn't always uniform across the board.

Alas, not the right book for me. I'll gift away to someone else who might want it.