WORLD ECONOMIC FORUM The World Economic Forum strives to improve the state of the world by engaging leaders in discussions about political, environmental and societal issues. In 2011 Samuelsson gave several presentations at the annual conference in Davos, Switzerland, exploring how people connect through food and culture and the benefits of a creative workplace.

FOOD REPUBLIC Food Republic is founded on the idea that guys everywhere are putting food at the center of their lives like never before. This is the site for men who want to eat and drink well, and to live smart.

TOP CHEF MASTERS Bravo's Top Chef Masters is the television competition where world-renowned chefs compete against each other in a series of weekly challenges and revert back to basics. Chef Samuelsson beat out 21 fellow chefs on the second season, winning $115,000 for the UNICEF Tap Project.

KITCHEN DAILY Chef Samuelsson has teamed up with AOL's new web-based program, "Kitchen Daily," delivering bi-monthly culinary segments to millions of viewers online. Check out his latest recipes and watch Marcus in action!

NEW AMERICAN TABLE An affectionate, thoroughly diverse tribute to the modern American table. Marcus introduces readers to friends he's met along his personal journey who have shared their foods, told him their stories and inspired him with their passion. With recipes that range from elaborate entrees to simple snacks, Marcus gives an overview of American food as he sees it. He hopes it will provide a primer to navigate through an array of international influences to bring a world of flavor into your own home.

THE SOUL OF A NEW CUISINE
A DISCOVERY OF THE FOODS & FLAVORS OF AFRICA Marcus Samuelsson returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. The Soul of a New Cuisine is an exotic, accessible cookbook that will introduce new flavors that spans the African diaspora.

AQUAVIT AND THE NEW SCANDINAVIAN CUISINE In this long-awaited book, the James Beard Award-winning chef Marcus Samuelsson introduces the simple techniques and exciting combinations that have won him worldwide acclaim and placed Scandinavian cooking at the forefront of the culinary scene.