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Yes, Chef

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A Memoir

Written by Marcus SamuelssonAuthor Alerts:  Random House will alert you to new works by Marcus Samuelsson and Veronica ChambersAuthor Alerts:  Random House will alert you to new works by Veronica Chambers



eBook

List Price: $11.99

eBook

On Sale: June 26, 2012
Pages: 336 | ISBN: 978-0-440-33881-9
Published by : Random House Random House Group

Audio Editions

Read by Marcus Samuelsson
On Sale: June 26, 2012
ISBN: 978-0-449-00862-1
More Info...
$40.00

Published by: Random House Audio

Read by Marcus Samuelsson
On Sale: June 26, 2012
ISBN: 978-0-449-00861-4
More Info...
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ABOUT THE AUTHOR ABOUT THE AUTHOR
PRAISE & AWARDS PRAISE & AWARDS
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memoir (40) food (31) cooking (23) ethiopia (19) sweden (18) non-fiction (13) biography (11) new york (10) chef (6) foodie (5) adoption (4) autobiography (4)
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Synopsis

Synopsis

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 a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton




From the Hardcover edition.
Veronica Chambers

About Veronica Chambers

Veronica Chambers - Yes, Chef

VERONICA CHAMBERS is the author of When Did You Stop Loving Me (aka Miss Black America), Having It All?, and Mama’s Girl. She was formerly the culture writer for Newsweek, a senior associate editor at Premiere, and an executive editor at Savoy. Her writing has appeared in many magazines, including Glamour, Vogue, Esquire, New York Times Magazine, and O, The Oprah Magazine. She lives in California with her husband.

Visit Veronica at VeronicaChambers.com. To receive her Joy newsletter, send an e-mail to joyofdoingthingsbadly@yahoo.com, with I want some JOY! in the subject line. For college lectures and Joy workshops, please contact Veronica’s lecture agents at www.soapboxinc.com.

SUJEAN RIM is a freelance illustrator and shoe designer living in Brooklyn, New York.

Praise | Awards

Praise

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.”—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
 
“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.

Awards

FINALIST 2013 Audie Awards

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