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Marcus Off Duty: The Recipes I Cook at Home Hardcover – October 21, 2014

4.6 out of 5 stars 42 customer reviews

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Editorial Reviews

Amazon.com Review

Review

"In doable dishes that favor bold spices, such as the garam masala and serranochiles in habesha lamb chops with apple-mango chutney, and crunchy and creamy components, such as the fried pickles served with fish & chips and the shrimp salad atop corn dogs, ­Samuelsson deliciously showcases his knowledge of global flavors and talent for combining them in unexpected waysVERDICT Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger’s Street Food."
—Library Journal

“Marcus is a great chef, a great cook, and a transformative figure in the landscape of American food. Seeing his style and his interests change over the years has been fascinating. I’ve watched him first hand as he eats his way through a city, soaking it all up, mind whirring. I guess this is what he’s been doing with all that information and experience: Marcus Off Duty. It’s fair to say you would always be a very lucky person if you were invited over to Marcus’s house for dinner. Now, with this book, everyone can join the party.”
—-Anthony Bourdain
 
“With Marcus Off Duty, Marcus Samuelsson steps out of the restaurant kitchen and shows you how to cook the global, casual, flavorful food he loves most. Every recipe, story, and tip is not only thoughtful and imaginative, but also completely accessible. It’s like having your own private cooking lesson and fabulous dinner party, hosted by one of the country’ s greatest culinary stars!”
—- Gail Simmons, food expert, TV personality, and author of Talking with My Mouth Full
 
“Marcus has a gift to take unexpected flavor combinations and make them sing on a plate. His exploration of other cultures outside his own makes this book an adventure to read at home and in the kitchen.”
—-Zarela Martinez, chef and author
 
“Marcus is the most interesting cook I know. He possesses a unique ability to bring the cuisine of the world to our family table. And here is the magical touch: He has the love to make it happen. Whether it’s a perfect poached egg, a biscuit, or a spicy grilled fish, he elevates all to an amazing level. Marcus is truly that cook who can transform the basics into the stellar, yet keep it real at the same time.”
—-Jonathan Waxman, chef and author
 
“Marcus teaches us inspired recipes that are approachable yet rich with the style and finesse that’s been his trademark. What I love the most about Marcus Off Duty is that he not only gives great recipes, but arms us with the tools and tricks to tackle them all.”
— John Besh, restaurateur, author, and philanthropist

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Product Details

  • Hardcover: 352 pages
  • Publisher: Rux Martin/Houghton Mifflin Harcourt; 1 edition (October 21, 2014)
  • Language: English
  • ISBN-10: 0470940581
  • ISBN-13: 978-0470940587
  • Product Dimensions: 1.2 x 8.5 x 10.5 inches
  • Shipping Weight: 2.6 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (42 customer reviews)
  • Amazon Best Sellers Rank: #38,360 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

Format: Hardcover
This is a fun cookbook with lush photography and folksy design. The cooking playlists are a great inclusion. I appreciate the international spin Marcus brings to classic American dishes and his non-fussy, egalitarian approach to cuisine. I was in the mood for cornbread, so it was the first recipe of his that I decided to sample. I'm usually a skillet cornbread person, so the loaf pan was a nice change, and his addition of minute amounts of spices melted with the fat intrigued me. I knew something was wrong when I read the high oven temperature of 425 and the long cooking time of 50-60 minutes. I have found this to be common in famous chefs' books--they already have the creds, so details tend to slip by the editing process, especially with baked goods. I opted for 375 and 45 minutes, and it came out just shy of burned. Delicious, however. So if you decide to try this one, I would go with 350 degrees and start checking after 40 minutes. Better safe than sorry when you're hungry. This cornbread has great flavor, is plenty moist (I went with half butter/oil mix), and I would up the spices even more, for they are barely discernible. I'm still a skillet cornbread person (15 minute's baking time is better when time is at a premium), but this was a worthwhile experiment.
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Format: Hardcover Verified Purchase
So far I've made 2 meals from the book and both turned out way better than anything I could have made before the book.

Both recipes called for steps I would not have done on my own that took the flavors to another level. The salmon called for a paste for grilling. The pork chop called for a vinegar, mustard and syrup glaze that was unreal.

Both were fairly easy to make. They took about 30 min each. Felt like I learned about flavors from making both. Can't wait to try more!
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Format: Hardcover Verified Purchase
I love to buy cookbooks but most of the time I only tackle a couple dishes because the other recipes seem a little labor intensive for a weekday family dinner. There just isn't a dinner party going on at my house every night! "Marcus Off Duty" will be one of those cookbooks I will go to more often. It's not just a nice coffee table cookbook - It has recipes that will make their way into my rotation. The Swedish meatball and gravelex recipes alone make it a keeper. I have only had it a week so many more things to try but that's just it, I WILL try many more. Will also be ordering more copies for Christmas gifts for my foodie AND non-foodie friends.
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Format: Hardcover Verified Purchase
Marcus Samuelsson has an unbelievable way of combining flavors together that makes everything come together for a taste sensation I have never experienced before. I have eaten at his Harlem restaurant and the food is out of this world. Thanks to this fabulous cookbook I can do the same.
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Format: Hardcover Verified Purchase
Love his book. Gives the best recipes but also gives insight to the chef behind them.... what has him search the side streets to discover local markets, new foods, and bring it home to create something close to new. He's a food adventurer. A man after my own heart... as even as a child, I too would do the same, climbing neighbors' fences to gather their fruit, bring home cassava roots from the local school as they were about to burn them to make room for a new school building, wanting to know how tinagaktak, a wonderful crispy coconut-rice cookie (of sorts).. and discovering the name came from the noise made as the ladle, filled with holes, was tapped to allow the batter to seep through into the hot oil. Getting the rest of his books!
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Format: Hardcover Verified Purchase
I love this cookbook and the recipes I have tried have all been outstanding. I made the pumpkin tart during the holidays and my husband said it was the best pumpkin pie he has ever had so I have made many times since. Marcus has a knack of combining flavors and spice so the dish is unexpected in flavor and also easy to understand and execute.
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Format: Kindle Edition Verified Purchase
Just a delightfully rich, culturally revealing recipe book that involves so much more than making an omelette.
You are allowed to explore and observe the deep rich cultural influences that went into making this gentleman the great chef that he obviously​ is!
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Format: Hardcover Verified Purchase
It is an interesting book. The recipes reflect Marcus's ethnic roots and his cooking style. However, the artwork is inferior. It compromised the artistic quality of the book. Still I think the book is too good to pass up.
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