World-renowned chef Marcus Samuelsson went from helping in his grandmother's kitchen to cooking in some of the most cut-throat restaurants in the world. Ethiopian and adopted by a white Swedish family when he was three, he shares how his Scandinavian heritage influenced his cooking style, as well as how he ultimately drew in African influences and advocates for recognition of African cuisine. He shares honestly about the ups and downs of the food world and how it made him the person he is today. Ruth Reichl praises this one as "Such an interesting life, told with touching modesty and remarkable candor."

From the publisher: "Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. He was even chosen to cook President Obama’s first state dinner. The recipes blend a rainbow of the flavors he has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. With these recipes, you too can enjoy his eclectic, casual food—including Dill-Spiced Salmon; Coconut-Lime Curried Chicken; Mac, Cheese, and Greens; Chocolate Pie Spiced with Indian Garam Masala; and for kids, Peanut Noodles with Slaw . . . and much more."