The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson

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  • Independence soup (Soup joumou)

    • meggan on December 30, 2020

      This is an elegant tasting soup. The chestnuts are nice but you could probably use the same treatment with other kinds of nuts - I think cashews would be good. Also the nutmeg oil tasted kind of burnt to me even though I followed the recipe. I would suggest just pouring warm oil over the spices not simmering.

  • Leah Chase gumbo

    • meggan on January 01, 2021

      A good gumbo - I rinsed the okra to reduce slime.

  • Baked sweet potatoes with garlic-fermented shrimp butter

    • dinnermints on November 19, 2021

      This was....good, although the garlic fermented shrimp butter (includes lots of avocado) was not so attractive looking. It does taste good, though, and is not hard to make. I don't think it requires a bunch of butter given the richness of avocados - I used 2 T, which is half the amount of butter, but would probably just use 1 T next time (and there might be a next time, since now I have a container of fermented shrimp paste). I served it the first night with roasted salmon, which was ok, but it was even better the next night with a poached egg on top of the shrimp-buttered sweet potato. I had large sweet potatoes and it took closer to 1.5 hours to get them baked through.

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  • ISBN 10 0316480681
  • ISBN 13 9780316480680
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Voracious

Publishers Text

From celebrated chef and TV star Marcus Samuelsson, a powerful new cookbook celebrating African-American cooking, returning it to its rightful place as an original American cuisine and an essential definition of our culture.

Marcus Samuelsson, the Ethiopian-born, Swedish-raised, Harlem-dwelling restaurateur, is beloved for his restaurants Red Rooster, Ginny's Supper Club, and nearly 30 others around the world, as well as his PBS TV show No Passport Required and appearances on popular food shows like Top Chef Masters and Chopped: All Stars--both of which he won. He's also a New York Times bestselling memoirist and the recipient of six James Beard Awards.

In this book, his most meaningful yet, he brings together a feast of food, culture, history, and more--celebrating the vibrant diversity and deliciousness of African-American cooking today, through his own journey to America and the stories and inspiration of two dozen other top black chefs.

A work of stunning breadth and beauty with 150 recipes, The Rise returns African-American cooking to its rightful place as an essential expression of our culture--and is an essential new American cookbook.

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