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The Rise: Black Cooks and The Soul of American Food
The Rise: Black Cooks and The Soul of American Food
The Rise: Black Cooks and The Soul of American Food
The Rise: Black Cooks and The Soul of American Food
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Load image into Gallery viewer, The Rise: Black Cooks and The Soul of American Food
Load image into Gallery viewer, The Rise: Black Cooks and The Soul of American Food
Load image into Gallery viewer, The Rise: Black Cooks and The Soul of American Food

The Rise: Black Cooks and The Soul of American Food


Marcus Samuelsson
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What is Black food? There is no single answer, but Marcus Samuelsson, chef of Harlem’s Red Rooster, is willing to spread his arms wide and embrace a multitude of ideas as he explores the contributions of Black cooks to American cooking, past and present.

Featuring Samuelsson’s own recipe creations, most of them inspired by a panoply of home cooks and culinary professionals, The Rise captures a world’s worth of ideas and influences. Among those to whom the chef pays tribute:

  • David Zilber, former director of fermentation at Noma
  • Stephen Satterfield, co-founder of Whetstone magazine
  • Jessica Harris, pioneering food scholar
  • Donna Pierce, journalist
  • Rodney Scott, pitmaster
  • Cheryl Day, chef
  • Joe Stinchcomb, bartender

As for the food, it’s remarkably varied as well: flaky andouille and callaloo hand pies with red pepper sambal; tomato and peach salad with okra, radishes, and benne seed dressing; grilled chickpea flatbread with lentil dal; grilled short ribs with piri piri marinade.

Not like anything else we’ve seen.

Hardcover. Color photographs throughout.

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