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.