The Southeast Asian Cookbook Marcus Samuelsson Is Constantly Referencing

If you want to be a great chef, cooking a lot is key, after all, "practice makes perfect." Experiment with little-known recipes, learn some tricks of the trade, and craft exciting dishes. Aside from spending time in the kitchen, aspiring culinarians should also do some research on their craft. Just like artists find inspiration in the artwork of their peers, chefs can learn a lot by reading fellow food fanatics' cookbooks. 

Any chef can rattle off a few of their favorite cookbooks. For example, Jun Tanaka, chef at the popular French restaurant The Ninth in London, is partial to the book "French Country Cooking" by Albert Roux and Michel Roux (per The Guardian), citing its simple, rustic cuisine as a source of inspiration for his own. Masterchef winner Thomasina Miers prefers "Moro: The Cookbook" by Sam & Sam Clark, telling BBC goodfood that it was "the first Spanish and Middle Eastern book of its time."

Now let's consider Chef Marcus Samuelsson, who has become renowned by being at the helm of many restaurants, dipping into the flavor palettes of many different cultures for his menus, and has won six James Beard Foundation awards. Throughout the unprecedented culinary success Samuelsson has forged in his career, he has constantly referenced this one Southeast Asian cookbook.

Marcus Samuelsson owns thirteen restaurants located all around the world, a journey that has, thus far, spanned three continents. Starting out in his grandmother's kitchen in Sweden, Samuelsson began his career at the young age of 18. "Food and the making of food was something that I was deeply connected to," he told the Institute of Culinary Education. Now at 52, the chef has influenced the culinary community by incorporating exciting flavors in every dish he crafts. Some of his most popular dishes were influenced by his time in Southeast Asia.

One such recipe comes straight out of his cookbook "New American Table": Samuelsson's spicy Pad Thai. Full of intense flavor from ingredients like bird eye chiles and tamarind paste, it's a dish that stands apart. Another successful recipe from Samuelsson comes thanks to his time in Singapore. The unique flavor combinations he experienced inspired new takes on classic meals, which is how his tomato soup with crab came to be. Using out-of-the-box additions like kaffir lime leaves, the plate became a hit at his restaurant Aquavit.

The chef displays a myriad of cultural knowledge in all of his seven cookbooks showcasing many of his own recipes. For example, the multilayered "The Soul of a New Cuisine", explores the culinary world of his birthplace in Africa. Aside from his experiences, Samuelsson finds inspiration in other chefs' cookbooks, including one special project chock full of Southeast Asian cuisine.

Marcus Samuelsson shared with Bon Appétit that the cookbook "Lemongrass & Lime" by Leah Cohen and Stephanie Banyas is one of his favorite points of reference for his own cooking. "The flavors in this book are just absolutely incredible. Leah is the chef behind Pig & Khao in New York City, and she makes food that is bright, vibrant, and exceptionally delicious," he said. Out of the entire selection, he gushed over the grilled cod in banana leaf in particular, saying it is one of his top picks. Still, the chef seems to have a lot of love for the rest of the book too. "These are dishes you'll never get tired of cooking and eating," he said. If you're curious, another indulgence the chef can't get enough of is this spice-heavy tea blend.

The author of "Lemongrass & Lime", chef Leah Cohen at Pig & Khao, is also the owner of the restaurant Piggyback in Manhattan – a popular spot in the city serving up Asian-inspired fare. Her book features dishes packed full of flavorful curries and vibrant bowls like her chile jam and stir-fried cockles, banana fritters, and a lineup of spicy cocktails – all with Southeastern spice at the forefront. Personally, we're dying to give that grilled cod a try.