This is obviously a memoir written by a chef and it is a book about food and cooking. I love food memoirs and that is reason enough to pick up this book. But what makes it particularly interesting is the chef in question.
Marcus Samuelsson is an unusually talented chef who has led an interesting life. He was born in Ethiopia, adopted and raised in Sweden and he now lives and cooks in America. His idea and experience of food has to be fascinating.
To quote the publisher:
This book is a love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen in Sweden 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.
Since then, 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 and living in America, can feel at home.