The Rise: Black Cooks and The Soul of American Food

$38 · Offered by Kitchen Arts & Letters

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.

• Binding: Hardcover

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