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Yes, Chef: A Memoir Format Kindle

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Longueur : 337 pages Word Wise: Activé Composition améliorée: Activé
Langue : Anglais

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Descriptions du produit

Revue de presse

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.

Présentation de l'éditeur


“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. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors 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 Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.

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
“Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe
“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

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 6848 KB
  • Nombre de pages de l'édition imprimée : 337 pages
  • Editeur : Random House (26 juin 2012)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • Synthèse vocale : Activée
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  • Word Wise: Activé
  • Composition améliorée: Activé
  • Moyenne des commentaires client : 5.0 étoiles sur 5 1 commentaire client
  • Classement des meilleures ventes d'Amazon: n°74.828 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Format: Relié Achat vérifié
I like to read books that relate to cooking, and I like autobiography. Pepin's "The Apprentice" was entirely satisfactory, and so is this book, dealing as it does with coming up through the ranks in a professional kitchen. A nasty business, it seems, but for the best, the rewards eventually come. This book introduces the complexity of race and adoption to the career path, and does it successfully. It shows, like Pepin's book shows, that determination, hard work--the "showing up," the "want to"--trump all sorts of problems. This is sort of a "coming of age" in the kitchen book. and it emphasizes the degree of maturity necessary to deal with a professional apprenticeship in a world where the boss often behaves in a manner that would not be considered "professional" in the modern workplace. Really good read.
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Commentaires client les plus utiles sur (beta) HASH(0xaed0b234) étoiles sur 5 462 commentaires
101 internautes sur 113 ont trouvé ce commentaire utile 
HASH(0xa27a198c) étoiles sur 5 No Dummling, this one 5 mai 2012
Par Aceto - Publié sur
Format: Relié Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
Two reviews of a berbere spice mixture from an otherwise first rate North African spice purveyor caught my eye because they were harshly critical of its make up. There was only one chef who immediately came to mind, the redoubtable Marcus Samuelsson. His recent volume, "The Soul of a New Cuisine" (apologies to Tracy Kidder) had the truth of the matter. Why go to a Swede for Ethiopian authenticity? That answer lies in this volume of his memoirs. The great former Chef de Cuisine for New York's Aquavit is Ethiopian. His adopting parents are Swedes.

Chef Samuelsson prepares quite a story. His voice is as clear as a glass of aquavit and his adventures as pungent as that berbere paste. He is an honest raconteur with little use for devices or manipulation. Rarely do you see full acknowledgement given to the ghost writer, including her own title. Veronica Chambers has done a nice job of getting the book out and not getting in the way.

He peers into the past without benefit of photographs or letters, but with a healthy mistrust of his own memory and even of the politeness of his people. He tells us the tale of an Ethiopian village patriarch, or "Abba", yes, just like in Sweden.

He has an easier time going back a few generations in Sweden. It was his grandmother that seeded his food memories. "Mormor" was a maid and domestic cook. She salted her chicken right after plucking, then cooling and drying in the cellar. So Chef Samuelsson speaks of putting chickens by the air conditioner to help dry the skin. Most do not know that you cannot properly roast a soggy bird. She nests it on a bed of carrot, rubs with spice and sews it up with an apple, an onion. Eat that chicken, as Mingus would sing.

Without sentimentality, Chef Samuelsson has genuine affection for his family of insanely larger-than-life Swedes. Like moonshine making Uncle Torsten, "... a strong old man. Freaky Strong. Farmer Strong...Even after he'd retired from fishing, he could lift an eka, a stout wooden rowboat, and flip it onto its blocks, by himself..." Lucky for us, young Marcus was fifty pounds lighter than many of his fellow footballers, suggesting to himself he opt for learning English and cooking.

There has been a spate of chef coming of age books lately; a couple of them are even good. Most read more like screenplay wanabees, but I do not recall any being filmed. Recipes are all the formula we need. Too many of these books are witheringly formulaic - cookie cutter on an achingly slow conveyer belt. The marketing blurbs usually emphasize their "me too" strategy. But Chef Samuelsson is having none of that predictable melodrama of tragedy and triumph, complete with evil chefs dancing on young graves and all that.

Instead, you get fairly honest memoirs without moralizing or posturing. He gives himself the occasional dope slap; sometimes he calls out the lout. He leaves recipes to his trio of cookbooks. But he weaves his observations on food into the flow. Here is one moment of illumination from his Garde Manger station in Switzerland under a top sous-chef:

The first time Giggs handed me a felt-tipped marker and told me to cover a plate in plastic wrap, I thought he'd gone off the deep end.

"Draw your food," he commanded, by which he meant he wanted the vegetables artfully arranged. "If you've arranged your veggies beautifully," he explained, "when it gets to the meat guy, he will respect the plate more. He won't just push everything aside to get his fillet on there".

That pretty much reflects what Chef Samuelsson has done with his book.
55 internautes sur 61 ont trouvé ce commentaire utile 
HASH(0x94b230a8) étoiles sur 5 Marcus's Tribute to Family and Food 4 mai 2012
Par Terri Rice - Publié sur
Format: Relié Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
"In any professional kitchen, the lower-ranked staff responds to any request from above with military-like respect. "Yes, chef," is what I was taught to say whether he or she asks for a side of beef or your head on a platter. Yes, chef. Yes, chef. Yes, chef."

Marcus Samuelsson is orphaned at three years old. Anne Marie and Lennart live in Sweden unable to have children. Lennart has always wanted a son. When Marcus might soon be up for adoption, they are asked if they would like this little boy's five year old sister as well. Why put these two children through more truama; of course they will adopt her too.

Marcus learns early in his grandmother's,mormor's, kitchen, the art of cooking. The layering of food and technique belongs to mormor's tutelage. The simple logic of food comes from mormor: fresh bread the first day becomes toast on the next, followed by croutons on the next day and the leftover crumbs become the coating for the fish.

Marcus at twelve begins a ritual of accompanying his father to the fishing village of Smögen to repaint the boats for the next season. It is then that Lennart entrusts Marcus with the meal for their last night before returning home. It was then that Marcus understood the beauty of food within context; a simple fisherman's meal, potatoes and fish, after a hard day of work was perfection. The meal reflected the surroundings.

This is Marcus Samuelsson's story of defeat at being cut from the soccer team, the realization in his little town of Göteborg that the issue of race is something that he will encounter all his life, determining that he would not let himself be defeated he would go to culinary school, to eventually fulfilling his dream- his own restaurant in Harlem, Red Rooster.

But before his own restaurant, Marcus Samuelsson travels the world working in kitchens, working his way up the chef ladder. This look into the hierarchy, the etiquette of the kitchen tier, the grueling work to not stand out, not be noticed takes long, hard work. At night, Samuelsson writes in a notebook the foods, the spices the techniques and how he might change them, blend them to make a whole host of countries' cuisine into amazing dishes.

This memoir is fabulous for the way in which Samuelsson loves his Ethiopian roots, loves his adopted home of Sweden, loves New York and blends the foods of the world together just like his life into a beautiful thing.
42 internautes sur 48 ont trouvé ce commentaire utile 
HASH(0xaed2160c) étoiles sur 5 Lovely and Interesting Memoir 8 mai 2012
Par Janet Perry - Publié sur
Format: Relié Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
While I haven't eaten any of Samuelsson's food, I have read his cookbooks, watched him on TV, and followed his career. His life story is intriguing and unexpected and I'm so glad he write this engaging, well-written, and frank memoir.

You won't find celebrity gossip, high crimes, or scandal here and that's part of what makes it good. What you will find is a man at the prime of his life reflecting on it and on what brought him to this point.

Samuelsson's life story is worth hearing. Born in Ethiopia, he was orphaned, along with his older sister, as a toddler after his mother died of TB. They both were adopted by a Swedish family and he learned to cook at his grandmother's side. After doing a culinary program in high school and working at a local restaurant, he went to Switzerland and began the long, hard process of becoming a chef.

Fast forward a few years and he went to New York to work at Aquavit, a Swedish restaurant. There he became executive chef, earned three stars from the New York Times and won a James Beard Award. Most recently he opened Red Rooster in Harlem.

Those are the bare bones of his story, which he amplifies throughout the book. It's so delightful and so well-written I found myself saying "just one more chapter . . ."

Samuelsson is quick to acknowledge the debt he owes to his family, his friends, and the chefs he's worked for. That's one of the best things about the book. It' such a wonderful portrait of a man who has worked hard, but hasn't forgotten what brought him to this point, who he is, or what made him into the man he became.

And how many memoirs can show us that?
34 internautes sur 44 ont trouvé ce commentaire utile 
HASH(0x956984ec) étoiles sur 5 Recipe for success? 20 mai 2012
Par NyiNya - Publié sur
Format: Relié Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
Marcus Samuelsson is a genius in the kitchen, but his real skill is in maneuvering. "Yes, Chef" is an intriguing little look at ambition, how to climb to the top of your field and make the most of your friends and family. He's a take no prisoners kind of guy, adept at using people and then losing them. When he realizes his girlfriend is more of a hindrance than a help in his goal to reach the pinnacle of chefdon, he dumps her...but continues to sleep with her and accept free vacations from her parents. When he gets another girl pregnant, he realizes this will look bad on his resume and chooses to ignore the situation...until his adopted parents tell him he's not getting a free ride. Upstanding middleclass Swedes, they pony up the child support for Marcus until he's able to do it himself.

When he learns of his beloved grandmother's death, he doesn't miss a beat and keeps on stirring his sauce. Taking time off to grieve...even just 30 minutes or so, might interfere with that promotion he's counting on. Returning home to show his respect for the woman who loved him, mentored him, gave him his passion for cooking was simply out of the question.

When the chef at Aquavit who gaves Samuelsson his first break, a real job as a cook, not an apprentice or assistant, and even went so far as to allow the neophyte to contribute new dishes to the menu, Samuelsson shows his gratitude by telling us the guy was into booze and coke and strip clubs. Nice payback. As you might notice, I'm not liking Mr. Samuelsson so much. This kind of single-minded obsession might be admirable in a young scientist who wanted to cure cancer, but in a guy who wants to be the next celebrity chef, not so much.

Despite my not liking him, I enjoyed the book. Marcus' singlemindedness can be fun and, occasionally, touching. It's well written, lets us see inside the kitchens of some renowned restaurants and meet a few genuinely great chefs while tracing this gifted young man's remarkable trajectory. "Yes, Chef" has already been reviewed by someone I (and many others) consider to be the best reviewer on Amazon. He gives it five stars. However I found a couple of points so irksome I simply couldn't cough up that perfect score.

Samuelsson is given to making broad and incorrect statements. He claims Aquavit...the NYC restaurant where he finally achieves his celebrity status...was 'the first' restaurant in the U.S. to take Swedish food beyond meatballs and mashed with lingonberries when it opened in 1988. This isn't true. The late great Scandia in Los Angeles (which closed in 1989)had been doing that for decades. When Mr. Samuelsson apprenticed at Aquavit, it did indeed serve that cliche Swedish meal...which would never have made an appearance at the elegant Scandia on Sunset. He calls the James Beard Institute the most prestigious food institute in the country, one that sets the benchmark for great cuisine. Baloney. Okay, they gave Samuelsson an award and he's grateful, but most people in the restaurant business think the JBI is lame, out of touch and past its sell-by date. Recent scandals among its directors further tarnished its reputation.

Samuelsson praises another chef he works with for his remarkable combination of lobster and avocado, a pairing so natural and good, Samuelsson wonders why it had never been done before. Except it had. At Scandia and at any number of other restaurants in New York, Los Angeles and probably around the country and around the world. I remember eating lobster and avocado club sandwiches in Lahaina in 1977. It's hardly that unimaginable a combo. With five second worth of research, I discovered recipes for lobster and avocado salad going back to the 1960s.

And finally...and worst of all...Samuelsson disses borscht. Where I come from, you don't do that. You can insult our mothers, drain our liquor from an old fruit jar, spit into the wind AND step on superman's cake, it's all cool. But lay off the borscht. Samuelsson says: "Let's face it, borscht can only be so good." He's in Russia, the grand and glorious motherlode of all things borscht, and he doesn't even tell us what kind of borscht he's dismissing. It's like saying "Soup can only be so good." There are dozens and dozens of different kinds of borscht: sweet, sour, sweet & sour, with and without beets, ruby red and perfectly clear, or an impossibly pink concotion gilded with sour cream that glides down the throat in a rapture of cold, creamy deliciousness. Borcht with potatoes? With cabbage and tomatoes, with fat, juicy hunks of beef? With sauerkraut and big garlicky sausage slices? There's even a caraway scented white borscht and one made of pickles. Borscht can only be so good? From a chef?

Throughout his career, Samuelsson jotted down unique or unusual food pairings, juxtaposing the traditional with something totally new or off the wall. "Chasing tastes," he calls it. It's fun to read about those flavor combinations and some "what if I mixed a little of this with a little of that" and seeing how many of them now appear on the menu at his Red Rooster Restaurant in Harlem.

Quite a few made it past the idea stage. The Red Rooster menu features items like a traditional southern fried bass and grits -- but gussied up with curry, raisins and almonds. Can't you just imagine how great that combination tastes. His swedish-roast chicken uses a cooking method learned from his adopted Swedish grandmother, gets a rub of berbere (a heady blend of cumin, coriander and other spices), and is served with a Thai-inspired sweet and vinegary peanut slaw. Bacon and eggs is transmogrified into Caribbean inspired Jerked Bacon and Eggs with pikliz...a searing and indescribably addictive combination of shredded cabbage, carrots, garlic, onions and fiery scotch bonnet peppers in a vinegary dressing. Pikliz is a Haitian staple, a nuclear version of Italian giardiniera and worth the blisters that arise on the inside of your lips after eating.

Enjoy the book and let's hope that all this success has mellowed Mr. Samuelsson. To his credit, he does promise that, when he becomes a chef, he will never subject his staff to the humiliation, insults and sometimes physical punishment that are the norm in other kitchens. We'll have to wait for his sous chef or one of the commis at Red Rooster to do a tell-all to find out. And we'll know if he's still willing to sell his soul by whether or not we spot him "Iron Chef America, Battle Eggwhite."

(Note: Samuelsson came really close to getting that fifth star back for mentioning a blue corn pancake/gravlax combo. I rubbed some lox trimmings with sumac (middle eastern spice with a lemony taste)mixed them up with sour cream, minced green onions, sliced cucumbers, salt and pepper. A couple of blue corn tortillas were heated up until they were soft and fragrant. We covered them with the lox mixture and folded them like crepes. Ding Ding Ding. Jackpot.)
7 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0xaed21618) étoiles sur 5 Yes, indeed, yes. 25 avril 2012
Par Bruce Trinque - Publié sur
Format: Relié Commentaire d‘un membre du Club des Testeurs ( De quoi s'agit-il? )
Marcus Samuelsson for the past couple years has been ubiquitous on television, and is surely among the most publicized chefs in America. In "Yes, Chef" he tells the story of his life, both professional and personal (although, as I sure he would be the first to agree, for many years there was little "personal" life outside the "professional"), from the reconstruction of his early life in Ethiopia (he has had to reconstruct that life because he was adopted out of Ethiopia at too young an age to retain any authentic memories, through his solid liddle class upbringing in Sweden as an adopted son, and up to the present day, with of course much of the story devoted to his relationship with food and cooking. His adoptive Swedish grandmother is who awakened in Samuelsson a love of food and cooking, which led him to a Swedish school of cooking (after he proved too small to become a professional soccer player), and thence into the world of fine dining, a migrant from country to country, always searching for new flavors and techniques and advancement in the cutthoat world of professional kitchens.

Samuelsson's story is told in vivid, graceful prose. He hides nothing: his failures and failings receive equal attention with his successes. Although intensely serious about his art, Samuelsson never takes himself too seriously, even in the kitchen. And along the way, the attentive reader may even pick up some hints about what really goes into good cooking (and good eating).
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