Marcus Samuelsson, Award-Winning Chef, restaurateur, activist, and cookbook author explores the history of plant-forward eating around the globe, learning from chefs and farmers from the Caribbean and South America to East Asia and Africa, highlighting healthful global produce and food traditions.
In recent years, Marcus Samuelsson has reimagined the way he cooks, focusing more and more on nourishing, healthy, "of-the-earth" ingredients from around the world: coconut, rice, corn, acai, plantains, teff, chillis and more. As Marcus illuminates, these ancient ingredients are heirlooms, telling stories of ancestry, migration, and resilience. They bind communities, and if we look closer, they also offer a path toward healthy living.
In Back to Green, Marcus inspires readers to rediscover the cuisines of the globe that have provided us with healthy, delicious food for centuries. Countries in the Caribbean, the Americas, the Pacific, Asia, and Africa have long incorporated "superfoods" into their diets. The diverse and delicious recipes in this book include:
• Papaya Passion Fruit Smoothie
• Steamed Black Cod with Spicy Pineapple Salsa
• Eggplant Omelet with Banana Ketchup
• Rice Noodle Bowl with Ginger and Garlic Broth
• Lentil Salad with Coconut Turmeric Vinaigrette
• Vegetarian Injera Lasagna
With profiles of chefs and producers all over the world, Back to Green is a sweeping and groundbreaking celebration of cultures that have long looked at food through the lens of sustainability, ritual, and healing. It is a trek around the globe that will lead you back home to your kitchen, armed with soul-nourishing recipes that are waiting to be honored and passed down through generations once more. MARCUS SAMUELSSON is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All-Stars, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the New York Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. He lives in New York City with his family.
