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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.��
- Sales Rank: #211288 in eBooks
- Published on: 2016-10-18
- Released on: 2016-10-18
- Format: Kindle eBook
Review
"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
—Eater
"Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too."
--Fine Cooking
“While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?”
—Henry Louis Gates Jr., Harvard University
“I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.”
—Leah Chase, Dooky Chase’s Restaurant, New Orleans, Louisiana
“Marcus Samuelsson’s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus’s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own.”
—Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine
“In the Red Rooster Cookbook, Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus’s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood.”
—Daniel Boulud, Chef/Owner, The Dinex Group
"His new book, The Red Rooster Cookbook, celebrates the place where his pickled herring gets along well with cornbread. Vibrantly eclectic is an understatement for the mix of recipes here, from Fried Yardbird and Brown Butter Biscuits to Puerco en Cerveza, Trout with Ginger and Citrus and Ethiopian-Spiced Lamb. As a delicious treat, Samuelsson walks us through the lively Harlem scene in lyrical essays studded with photos."
— BookPage
“[With Red Rooster,] the chef was embracing his adopted neighborhood, and the cookbook that comes out of that project is a way to further it: the forward is by Hilton Als, the photography encompasses not only food but the people of the neighborhood, and the pages include other voices as well, from a local jazz pianist, and from a man who’s worked at the Apollo Theater for half a century. But you are here for the food, and Samuelsson does not disappoint.”�
—Los Angeles Times
�
“Takes us into [Samuelsson’s] kitchen and his neighborhood. There are stunning portraits of local denizens, a foreword by Hilton Als, playlists for each chapter. The recipes draw on soul food, Samuelsson’s Ethiopian heritage, and more — from fried yardbird to lamb and grits with grilled chile vinaigrette to Obama’s short ribs, part of a menu when the president came to eat. As much as it is a cookbook, this is a paean to a place.”
–Boston Globe
"Chef, restaurateur, James Beard Award winner, and frequent Chopped judge Samuelsson presents the recipes that helped make his Harlem restaurant Red Rooster a must-dine destination."
—Library Journal
�
About the Author
MARCUS SAMUELSSON owns Red Rooster Harlem, Ginny's Supper Club, and Street Bird. He is the author of Marcus Off Duty; the New York Times bestseller Yes, Chef; the James Beard Award-winning Soul of a New Cuisine; and Aquavit. He frequently appears as a judge on Chopped and lives with his wife in Harlem.
Most helpful customer reviews
16 of 17 people found the following review helpful.
Delicious, decadent, intensely flavored food with fun play lists!
By Jennifer Guerrero
I love this book. The recipes we’ve tried were all delicious and interesting! He’s an intense flavorist – not an apologetic bite to be found. There are cool photos throughout. I love making playlists to go along with cookbooks, and Marcus includes his own playlists, chapter by chapter. It’s just frosting on the cake, but I really appreciate good frosting.
Pictured below:
1) Obama’s Short Ribs – p168, Spicy Sweets and Green Beans with Spiced Butter – p170 & 62, and Cornbread with Honey Sage Butter – p63. Holy wow! Is that ever a terrific dinner! The ribs braise in wine, stock, ginger, lemongrass, etc, and they’re tender as can be. The cornbread is easily the best I’ve ever had, and the sweet potato green bean dish is face meltingly spicy, and yummy, packed with Berbere seasoning and fresh jalape�os.
2) Mac and Greens – p119 with Killer Collards – p123 in Spiced Butter – p62. I can see why customers wouldn’t let him take it off the menu. Two pounds of collard greens simmer in a half pound of the spiced butter. I thought it was excessive til I tasted it. Ridiculously, wonderfully decadent.
3-4) Shrimp Bird and Grits – p 204. I was flipping through the book at the library, and noted about 50 recipes I wanted to try, and then saw this one. You fry two chicken thighs, then immediately separate the meat from the skin and toss it on a cooling rack. The meat gets shredded and tossed into grits with pimento cheese. Top that with a poached egg and tomato-y shrimp. Then you blitz the chicken skin with Saltine crackers and parmesan in the food processor to create “bird dust” that gets sprinkled over the whole thing. Chicken dust?! That’s the stuff of fairies, and the sort of fairies that you really want to visit. I hit the buy button on Amazon right in the middle of the library, and I’m so glad I did! This is beautiful. Do you write in your books? If you do, this is a time sensitive one, so I find it really helpful to scribble out a timeline.
5-6) I think this could win over the biggest brussels-phobe. Brussels Sprouts with Bacon Dip - p295, and Peanut Bacon Pork Chops - p214. The dip is a homemade bacon mayonnaise made with the bacon grease, then the bacon is folded back in. Best dinner so far! Total wow!
28 of 31 people found the following review helpful.
I'm Impressed from the Get-Go! Clearly a great cook with a ton of cooking knowledge.
By Keith Sinders
Sometimes the people that write the very best cookbooks aren't ones that are big names that we instantly recognize. I honestly wasn't familiar with Samuelsson, but it doesn't take much browsing through his cookbook to realize that Marcus is an incredibly talented chef. As I browsed through his cookbook, I noted one piece after another of cooking advice that I've slowly but surely garnered as great cooking knowledge on my own. On top of that, he also adds in a number of new pieces of great advice that I hadn't seen before.
One example is where he describes a number of the ingredients he tends to use and why. You can see right from the beginning that this guy knows his stuff. One he mentions that I've started using more lately is chipotles in adobo. I've seen a number of recipes call for chipotles, but often cooks forget to use the adobo sauce. I'm a waste not kind of cook. And like he states, they give a nice kind of smoky heat, so I've started adding them to my mom's baked beans recipe for a nice smoky flavor and a little heat, which makes them amazing!
And normally when I browse through a cookbook, I see a few good recipes and a lot of "Ehh!" recipes as I look through the ingredients and preparations. As I read through the ingredients on his recipes, the flavor combinations sound amazing, along with the proper preparation to make the most of the flavors and textures of the food. I don't think I'm going to find many "Ehh!" recipes in this cookbook.
From what I see, it looks like this guy really knows how to cook incredibly. I'm not saying that because of how he did on some competition that I never watch, it just shows it in his recipes, his knowledge of the ingredients and preparations of those ingredients that really make for a great dish.
Right now there are probably only about 2-3 cooks that I actually follow on Amazon because their cookbooks just seems to stand out above the crowd. Kenji Lopez is one. He's absolutely amazing in his cookbook "The Food Lab". Deb Perelman is another. Smitten Kitchen is a great cookbook. And Samuelsson just got added to the list.
These are cooks you will either learn a ton from. Or when you taste nearly every one of their dishes, you go "WOW!!!".
4 of 4 people found the following review helpful.
For The People of Harlem
By prisrob
Cookbooks are great reading material for me. I read them like any book. In years gone by cookbooks were filled with recipes, now they have a story within them. March Samuelsson has filled his cookbook with stories.
He starts with a Foreword by a friend, Hilton ALS, that gives us a feel for the chef. And, then, Marcus gives us the story of how he came to a Harlem, how he named his restaurant, and how and what The Red Rooster came to be. These kinds of stories teach us about the man, his principles, his philosophies and his trademark. Fascinating and filled with everything we need to know.
The nitty gritty of this cookbook is perfect. Each chapter begins with a story or several stories to give us a feel for what is about to come.13 chapters starting with The Pantry, and his is filled with everything and anything you need to know, through It's Always Sweet In Harlem. In between are the Lucious recipes he favors. Birdland gives us his famous fried chicken recipe and how he came to put his recipe together. My favorite chapter is Family Meals. These are the foods the staff and his family eats. Lucious foods that make our mouths water. And, because I am a dessert person Sweets From Harlem. His whoopie pies are made from pistachios and wonderfully whipped cream cheese. Does it speak to you? I love the recipes, but my favorite part were the stories. Marcus Samuelsson is a fabulous writer. I know I would like this man were I to meet him in the street, infectious personality, and the man works hard.
If you have ever wondered why Marcus Samuelsson named his restaurant, The Red Rooster, you will learn it here. Many wonderful photos of the people he meets, greets and loves. He provides a Playlist for his chapters, and I streamed many of his favorites from Amazon while reading this book. This is a must have, people!
Recommended. prisrob 02-11-17
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