March 17th, 2018
Home | Log in! or Register

On Top Shelf
Tracy WolffTracy Wolff
Fresh Fiction
Fresh Pick

Reviewer Application

March gives us books to "roar" over

Slideshow image

Since your web browser does not support JavaScript, here is a non-JavaScript version of the image slideshow:

slideshow image
Theodosia Browning investigates a Charleston steeped in tradition and treachery

slideshow image
How far would you go to get justice for the one you love?

slideshow image
The trick is to marry for love—a task easier said than done!

slideshow image
They are part of an elite unit. On task. Off grid.

slideshow image
True love deserves a second chance . . . .

slideshow image
Shocking evidence hits close to home...

Marcus Samuelsson

Photo Credit:

Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, has received more accolades than most chefs receive in a lifetime: He was the youngest chef ever to receive a three-star restaurant review from The New York Times from Ruth Reichl in 1995. In May of 2001, Aquavit was awarded another excellent, three-star review from The New York Times’ restaurant critic William Grimes. In 2003, Samuelsson received the great honor of “Best Chef: New York City” from the James Beard Foundation. In 1999, the James Beard Foundation also honored him as best “Rising Star Chef.” Samuelsson is proud of Aquavit’s consecutive four-star ratings in Forbes’ annual “All-Star Eateries” feature. He was individually recognized in Crain’s New York Business’ annual “40 Under 40” at age 29; and was celebrated as one of “The Great Chefs of America” by The Culinary Institute of America. Most recently, Samuelsson has been recognized by the World Economic Forum as one of the “Global Leaders for Tomorrow” (GLT). The award, given out annually since 1993, recognizes young innovators from all corners of the world in the arenas of business, government, civil society, the arts and media. Both Samuelsson’s talent in the kitchen as well as his successful business achievements continue to be recognized locally, nationally and globally.




Yes, Chef, July 2012
New American Table, November 2009
The Soul of a New Cuisine, September 2006
Aquavit, October 2003


Barnes & Noble









© 2003-2018
all rights reserved

Google+ Google+