First published 2016
Marcus Samuelsson presents the culinary philosophy behind his celebrated Harlem establishment on Malcolm X Boulevard. The James Beard Award winner designed Red Rooster as more than a dining spot. He created a community hub that bridges downtown and uptown crowds through food that honors Harlem's rich cultural tapestry. Samuelsson draws from the neighborhood's history as a destination for over a million African Americans since the 1930s, plus Spanish, African, and Caribbean communities that made it an artistic center. His recipes blend Southern comfort classics like Brown Butter Biscuits and Chicken and Waffles with international influences including Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass. The chef's Swedish-Ethiopian heritage appears in dishes like Ethiopian Spice-Crusted Lamb and Slow-Baked Blueberry Bread with Spiced Maple Syrup. Samuelsson weaves together personal essays with historical photographs to capture the spirit of both restaurant and neighborhood.
Genres: african-american, cooking, 21st-century, culinary
Vibes: emotional, intimate, thought-provoking
Tropes: found-family
Setting: Harlem, Malcolm X Boulevard
Period: 1930s
384 pages · Hardcover · Harvest