Long before “New Nordic” was on the lips of the world’s fine-dining cognoscenti, Marcus Samuelsson was doing modern takes on Scandinavian cuisine at Aquavit restaurant in New York to wide acclaim. The James Beard Foundation named him the Rising Star of the year in 1999 and best chef in New York City in 2003, the same year that his first book, “Aquavit: And the New Scandinavian Cuisine,” was published. Since then, Samuelsson has explored other aspects of his life ...

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