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"Samuelsson’s unorthodox Red Rooster Cookbook is a literary love letter to Harlem...he goes beyond recipes to write an ode to the neighborhood—and the people, places, and problems in it—that made him."
--VanityFair.com
“[T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson’s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there — just as Samuelson so proudly and happily does.”
—Chicago Tribune
"Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it’s clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there. The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future — vibrantly diverse, effortlessly cool...the book’s real charm lies in what it captures: the spirit of this particular place."
—The New York Times
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Book Description Hardcover. Condition: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Seller Inventory # 9780544639775B
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Book Description Hardcover. Condition: new. Hardcover. 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. By the New York Times best-selling superstar chef Marcus Samuelsson, multicultural recipes and Southern comfort food from his restaurant Red Rooster, reflecting Harlem's storied past and vibrant present. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780544639775
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