professional engineering magazine

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER

“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
 
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations.   
 
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
 
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of  “chasing flavors,” as he calls it, had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs and, most important, the opening of the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
 
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.

Praise for Yes, Chef
 
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
 
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton
 
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
 
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

WHAT'S IN STICK AND RUDDER:

• The invisible secret of all heavier-than-air flight: the Angle of Attack. What it is, and why it can't be seen. How lift is made, and what the pilot has to do with it.
• Why airplanes stall How do you know you're about to stall?
• The landing approach. How the pilot's eye functions in judging the approach.
• The visual clues by which an experienced pilot unconsciously judges: how you can quickly learn to use them.
• "The Spot that does not move." This is the first statement of this phenomenon. A foolproof method of making a landing approach across pole lines and trees.
• The elevator and the throttle. One controls the speed, the other controls climb and descent. Which is which?
• The paradox of the glide. By pointing the nose down less steeply, you descend more steeply. By pointing the nose down more steeply, you can glide further.
• What's the rudder for? The rudder does NOT turn the airplane the way a boat's rudder turns the boat. Then what does it do?
• How a turn is flown. The role of ailerons, rudder, and elevator in making a turn.
• The landing--how it's made. The visual clues that tell you where the ground is.
• The "tail-dragger" landing gear and what's tricky about it. This is probably the only analysis of tail-draggers now available to those who want to fly one.
• The tricycle landing gear and what's so good about it. A strong advocacy of the tricycle gear written at a time when almost all civil airplanes were taildraggers.
• Why the airplane doesn't feel the wind.
• Why the airplane usually flies a little sidewise.
• Plus: a chapter on Air Accidents by Leighton Collins, founder and editor of AIR FACTS. His analyses of aviation's safety problems have deeply influenced pilots and aeronautical engineers and have contributed to the benign characteristics of today's airplane.

Stick and Rudder is the first exact analysis of the art of flying ever attempted. It has been continously in print for thirty-three years. It shows precisely what the pilot does when he flies, just how he does it, and why.

Because the basics are largely unchanging, the book therefore is applicable to large airplanes and small, old airplanes and new, and is of interest not only to the learner but also to the accomplished pilot and to the instructor himself.

When Stick and Rudder first came out, some of its contents were considered highly controversial. In recent years its formulations have become widely accepted. Pilots and flight instructors have found that the book works.

Today several excellent manuals offer the pilot accurate and valuable technical information. But Stick and Rudder remains the leading think-book on the art of flying. One thorough reading of it is the equivalent of many hours of practice.

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