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Back to Green
ByPublisher Description
Marcus Samuelsson, Award-Winning Chef, restaurateur, and cookbook author explores plant-forward eating around the globe, learning from chefs and farmers from the Caribbean and South America to East Asia and Africa.
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:
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.
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.
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About Marcus Samuelsson
Marcus Samuelsson is a world-renowned chef, restaurateur, and author whose culinary influence spans continents. His acclaimed restaurant portfolio includes the iconic Red Rooster Harlem and over a dozen more establishments worldwide. An eight-time James Beard Award winner, Emmy Award–winning producer, and best-selling author, Samuelsson is also frequently seen on TV, with regular appearances on shows such as Chopped and Top Chef. In addition to his culinary work, he has made inroads in fashion, from Vanity Fair’s Best Dressed List to curating the Met Gala, and recently moved into lifestyle design with his successful West Elm home collection. Beyond his professional ventures, he is Co-Chair of Culinary Careers Program (CCAP) and serves as a Frontline Advisor for World Central Kitchen, advancing access to culinary education and food security around the globe. Marcus runs accounts on Instagram, Facebook, and X at @MarcusCooks and he also shares content on Tiktok at @Marcus_Cooks. He lives in New York City with his family.
Jamila Robinson is the editor in chief of Bon Appétit and Epicurious. She leads an award-winning team that shapes the culinary world and the way global audiences think about food. Robinson serves as the North American East Academy Chair for the World’s 50 Best Restaurants and she won an Emmy Award for Wildest Dreams, a multiplatform project on the Black experience, which she spearheaded during her time at the Philadelphia Inquirer.
Jamila Robinson is the editor in chief of Bon Appétit and Epicurious. She leads an award-winning team that shapes the culinary world and the way global audiences think about food. Robinson serves as the North American East Academy Chair for the World’s 50 Best Restaurants and she won an Emmy Award for Wildest Dreams, a multiplatform project on the Black experience, which she spearheaded during her time at the Philadelphia Inquirer.
Other books by Marcus Samuelsson
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