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Author: Marcus Samuelsson Publisher: HarperCollins ISBN: 0544639812 Category : Cooking Languages : en Pages : 391
Book Description
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 Waffle, 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.
Author: Marcus Samuelsson Publisher: HarperCollins ISBN: 0544639812 Category : Cooking Languages : en Pages : 391
Book Description
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 Waffle, 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.
Author: Marcus Samuelsson Publisher: Pavilion ISBN: 9781911216636 Category : Cooking Languages : en Pages : 384
Book Description
Publication coincides with the opening of Samuelsson's first international outpost of Red Rooster in Shoreditch, London, May 2017 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. When Chef Marcus Samuelsson opened Red Rooster on Harlem’s Lenox Avenue, he envisioned so much more than just a restaurant. He wanted to create a gathering place at the heart of his adopted neighbourhood, where both the uptown and downtown sets could see and be seen, mingle and meet – and so he did, in a big way. The Red Rooster Cookbook is much more than a collection of recipes. It’s a love letter to Harlem shown through the people, music, soul, and food. Marcus’ Ethiopian and Swedish upbringing converge with his Harlem-American present to give readers a culinary clash of dishes to try, all mirroring the menus at his much loved neighbourhood restaurant Red Rooster. Recipes range from the restaurant’s Deviled Eggs with Chicken Skin Mayo, Obama Fried Ribs, Whole Fried Fish with Grits, Curried Goat Stew, Sunday Tomato Eggs, and Uncle T’s Meatballs. He reinvents traditional home comfort foods like macaroni cheese and Swedish meatballs with exciting twists and new flavour combinations, placing them centre stage at the dinner table. Marcus dedicates the book, “To the people of Harlem, especially the generation before mine who cared, restored and fought for uptown, to make sure Harlem would be a special neighbourhood in the greatest city – a place I am lucky to call home.” Full of heritage and culture, music and love, this is far more than just a cookbook.
Author: Marcus Samuelsson Publisher: Voracious ISBN: 0316480673 Category : Cooking Languages : en Pages : 613
Book Description
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.
Author: Marcus Samuelsson Publisher: Random House ISBN: 0440338816 Category : Biography & Autobiography Languages : en Pages : 354
Book Description
JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
Author: Roy Finamore Publisher: HMH ISBN: 0544309278 Category : Cooking Languages : en Pages : 355
Book Description
Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times–bestselling author! Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—the youngest chef ever to receive three stars from the New York Times, a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. He was even chosen to cook President Obama’s first state dinner. In Marcus Off-Duty, the chef former president Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. With these recipes, you too can enjoy his eclectic, casual food—including Dill-Spiced Salmon; Coconut-Lime Curried Chicken; Mac, Cheese, and Greens; Chocolate Pie Spiced with Indian Garam Masala; and for kids, Peanut Noodles with Slaw . . . and much more. “Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger’s Street Food.” —Library Journal
Author: Randy Clemens Publisher: Ten Speed Press ISBN: 1607740036 Category : Cooking Languages : en Pages : 130
Book Description
“This book is a perfect example that Sriracha tastes great on everything!” —David Chang, chef/owner of Momofuku You’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: Spicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet, and more. Named Bon Appétit’s Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes—from star chefs to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you’re a die-hard fan or a recent convert to the revered “rooster sauce,” you’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.
Author: Marcus Samuelsson Publisher: Delacorte Books for Young Readers ISBN: 0385744005 Category : Biography & Autobiography Languages : en Pages : 234
Book Description
This work is based on Yes, chef, Published in harcover by the Randomhouse Publishing Group, a division of Random House LLC, in 2012.
Author: Zach Golden Publisher: Running Press Adult ISBN: 0762441771 Category : Cooking Languages : en Pages : 102
Book Description
Don’t know what to make for dinner? Is every evening an occasion for duress and deliberation? No more! What the F*@# Should I Make For Dinner? gets everyone off their a**es and in the kitchen. Derived from the incredibly popular website, whatthefuckshouldimakefordinner.com, the book functions like a "Choose your own adventure” cookbook, with options on each page for another f*@#ing idea for dinner. With 50 recipes to choose from, guided by affrontingly creative navigational prompts, both meat-eaters and vegetarians can get cooking and leave their indecisive selves behind.
Author: F.L. Fowler Publisher: Clarkson Potter ISBN: 0385345232 Category : Cooking Languages : en Pages : 162
Book Description
Dripping Thighs, Sticky Chicken Fingers, Vanilla Chicken, Chicken with a Lardon, Bacon-Bound Wings, Spatchcock Chicken, Learning-to-Truss-You Chicken, Holy Hell Wings, Mustard-Spanked Chicken, and more, more, more! Fifty chicken recipes, each more seductive than the last, in a book that makes every dinner a turn-on. “I want you to see this. Then you’ll know everything. It’s a cookbook,” he says and opens to some recipes, with color photos. “I want to prepare you, very much.” This isn’t just about getting me hot till my juices run clear, and then a little rest. There’s pulling, jerking, stuffing, trussing. Fifty preparations. He promises we’ll start out slow, with wine and a good oiling . . . Holy crap. “I will control everything that happens here,” he says. “You can leave anytime, but as long as you stay, you’re my ingredient.” I’ll be transformed from a raw, organic bird into something—what? Something delicious. So begins the adventures of Miss Chicken, a young free-range, from raw innocence to golden brown ecstasy, in this spoof-in-a-cookbook that simmers in the afterglow of E.L. James’s sensational Fifty Shades of Grey trilogy. Like Anastasia Steele, Miss Chicken finds herself at the mercy of a dominating man, in this case, a wealthy, sexy, and very hungry chef. And before long, from unbearably slow drizzling to trussing, Miss Chicken discovers the sheer thrill of becoming the main course. A parody in three acts—“The Novice Bird” (easy recipes for roasters), “Falling to Pieces” (parts perfect for weeknight meals), and “Advanced Techniques” (the climax of cooking)—Fifty Shades of Chicken is a cookbook of fifty irresistible, repertoire-boosting chicken dishes that will leave you hungry for more. With memorable tips and revealing photographs, Fifty Shades of Chicken will have you dominating dinner.
Author: Marcus Samuelsson
Author: Marcus Samuelsson
Author: Marcus Samuelsson
Author: Marcus Samuelsson
Author: Marcus Samuelsson
Author: Roy Finamore
Author: Randy Clemens
Author: Marcus Samuelsson
Author: Normand Leclair
Author: Zach Golden
Author: F.L. Fowler