In Conversation with Joe Yonan
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In Marcus Off Duty: The Recipes I Cook at Home the award-winning celebrity chef shares 150 relaxed, multicultural dishes that he cooks for those nearest and dearest to him.
For Marcus and his wife, gatherings in their Harlem brownstone are opportunities to create feel-good dishes that will contribute to lasting memories. Marcus accomplishes this by looking to his past and present to create comforting and mouthwatering meals that he has become so famous for sharing at his New York City restaurant, Red Rooster Harlem. The recipes in Marcus Off Duty are a blend of flavors he has experienced in his life and travels.
Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus is a five-time James Beard Award recipient and was selected as chef for the Obama Administration’s first state dinner. His acclaimed restaurants include Ginny’s Supper Club and American Table Cafe and Bar at Lincoln Center. He is the author of Aquavit, The Soul of a New Cuisine, and the best-selling memoir Yes, Chef. In conversation with Joe Yonan, the Food and Travel editor of The Washington Post. Book signing to follow.
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