Top 10 Marcus Samuelsson Quotes

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I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.

Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.

We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.

I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.

As an adopted person, once you find out about that 'other' side of yourself, it's almost like you find out who you really are.

I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.

Most of my education has been around food.

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