Read The Red Rooster Cookbook: The Story of Food and Hustle in Harlem Online Free - Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant.
When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffles, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.
|Title||:||The Red Rooster Cookbook: The Story of Food and Hustle in Harlem|
|Number of Pages||:||384 pages|
February 04, 2017
Marcus Samuelsson is one of my favorite chefs, and his new book is just delightful. If you're not familiar with Samuelsson, he's an Ethiopian-born chef raised in Sweden by his adoptive parents. He cooked all over Europe and came to the United States in the 1990s. He describes his food as a mixtur...
October 28, 2016
I don't know if I've ever read a cookbook that was this enjoyable. But given that its author is one of my favorite people let alone favorite chefs, it stands to reason this is not an ordinary cookbook. Marcus Samuelsson includes with the recipes from his Red Rooster a history and visual descripti...
February 14, 2017
Cookbooks are undergoing a swift evolution right now and I am really enjoying it! They are becoming far more than a simple collection of recipes. The latest from Marcus Samuelsson furthers that tradition, becoming another key text of American culinary history. Red Rooster is really a long love le...
December 28, 2016
What is this? It's part cookbook - of course. But it is so much more than that. I think Samuelsson's The Red Rooster Cookbook is truly a love letter to Harlem. It's so beautifully crafted, too. Stories, images, recipes, and playlists included. Definitely take a look at this intensely cultural boo...
January 13, 2017
A nice history of Harlem and it's many cultures. The recipes are more suited to the restaurant chef than the home cook. It's pretty and interesting but not a resource I would add to my collection.
July 25, 2017
This is one of the ones where you would not cook anything from the cookbook at home. But it makes me really want to go visit the restaurant. The pictures are beautiful and full of life, and everything in the cookbook books delicious. I just wouldn't make it in my house.
July 12, 2017
Most of these recipes are too involved for me to make. The stories of the neighborhood are sometimes interesting.
March 23, 2017
What a great cookbook as well as the interesting stories intertwined within the recipes!!!
March 21, 2017
So blessed to have eaten dinner at Red Rooster, Harlem, NY and breakfast and lunch at Marcus, MGM National Harbor, I am filled beyond belief. The staff greeted us with pleasure and hospitality. Food was seasoned and loved the grits. The decorated restaurants, Ethiopian flair and design...loved it...
June 03, 2017
This is much more than a cookbook. It's the story of Harlem, the story of Marcus coming to live and work in Harlem. I found it fascinating, illuminating, and enjoyed it a lot. There are stories between and among the recipes. Some of the recipes look easy, others look like a lot of work. Most, wel...