The Rise: Black Cooks and the Soul of American Food: A Cookbook
{"id":7624255733978,"title":"The Rise: Black Cooks and the Soul of American Food: A Cookbook","handle":"the-rise-black-cooks-and-the-soul-of-american-food-a-cookbook-9780316480680","description":"\u003cb\u003eAuthor: \u003c\/b\u003eMarcus Samuelsson\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAn \u003ci\u003eEater\u003c\/i\u003e 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Now, in \u003ci\u003eThe Rise\u003c\/i\u003e, 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. \u003cp\u003e\u003c\/p\u003e 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: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003eChilled corn and tomato soup in honor of chef Mashama Bailey\u003c\/li\u003e\n\u003cli\u003eGrilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris\u003c\/li\u003e\n\u003cli\u003eCrab curry with yams and mustard greens for Nyesha Arrington \u003c\/li\u003e\n\u003cli\u003eSpiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan\u003c\/li\u003e\n\u003cli\u003eIsland jollof rice with a shout-out to Eric Adjepong\u003c\/li\u003e\n\u003cli\u003eSteak frites with plantain chips and green vinaigrette in tribute to Eric Gestel\u003c\/li\u003e\n\u003cli\u003eTigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e A stunning work of breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It's the celebration of a movement. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMarcus Samuelsson\u003c\/b\u003e is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of \u003ci\u003eNo Passport Required\u003c\/i\u003e, his public television series with Vox\/Eater. Samuelsson was crowned champion of \u003ci\u003eTop Chef Masters\u003c\/i\u003e and \u003ci\u003eChopped All Stars\u003c\/i\u003e, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the \u003ci\u003eNew\u003c\/i\u003e\u003ci\u003eYork Times\u003c\/i\u003e bestselling memoir \u003ci\u003eYes, Chef\u003c\/i\u003e, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B\u0026amp;P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eOsayi Endolyn\u003c\/b\u003e is a James Beard Award-winning writer with work in \u003ci\u003eTime\u003c\/i\u003e, the \u003ci\u003eWashington Post\u003c\/i\u003e, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, and the \u003ci\u003eOxford American\u003c\/i\u003e. She appears in \u003ci\u003eChef's Table\u003c\/i\u003e and \u003ci\u003eUgly Delicious\u003c\/i\u003e on Netflix, and has been featured on NPR's \u003ci\u003e1A\u003c\/i\u003e, \u003ci\u003eSplendid Table\u003c\/i\u003e, \u003ci\u003eSpecial Sauce with Ed Levine\u003c\/i\u003e, and the \u003ci\u003eSporkful\u003c\/i\u003e podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food \u0026amp; Farming Journalism Fellowship, and \u003ci\u003eSouthern Living\u003c\/i\u003e named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eYewande Komolafe\u003c\/b\u003e is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e, her work has also appeared in \u003ci\u003eWhetstone\u003c\/i\u003e, \u003ci\u003eTaste Cooking\u003c\/i\u003e, \u003ci\u003eFood + Wine\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.\u003cbr\u003e","published_at":"2024-05-01T13:47:55-04:00","created_at":"2022-05-05T15:52:05-04:00","vendor":"Marketplace Books","type":"Hardcover","tags":["AAI","books","Books on Shopify","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/South","Essays \u0026 Narratives","Ethnic Orientation\/African American","Hardcover","In-House Fulfillment","Individual Chefs \u0026 Restaurants","Marcus Samuelsson","PUB202010","Regional \u0026 Ethnic","Soul Food","Voracious"],"price":4100,"price_min":4100,"price_max":4100,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":42710459547866,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"9780316480680","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"The Rise: Black Cooks and the Soul of American Food: A Cookbook","public_title":null,"options":["Default Title"],"price":4100,"weight":1271,"compare_at_price":null,"inventory_management":"shopify","barcode":"9780316480680","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-rise-black-cooks-soul-american-food.jpg?v=1679755910"],"featured_image":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-rise-black-cooks-soul-american-food.jpg?v=1679755910","options":["Title"],"media":[{"alt":"The Rise: Black Cooks and the Soul of American Food: A Cookbook by Samuelsson, Marcus","id":31967185895642,"position":1,"preview_image":{"aspect_ratio":1.0,"height":800,"width":800,"src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-rise-black-cooks-soul-american-food.jpg?v=1679755910"},"aspect_ratio":1.0,"height":800,"media_type":"image","src":"\/\/localpalatemarketplace.com\/cdn\/shop\/products\/the-rise-black-cooks-soul-american-food.jpg?v=1679755910","width":800}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cb\u003eAuthor: \u003c\/b\u003eMarcus Samuelsson\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAn \u003ci\u003eEater\u003c\/i\u003e 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Now, in \u003ci\u003eThe Rise\u003c\/i\u003e, 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. \u003cp\u003e\u003c\/p\u003e 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: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003eChilled corn and tomato soup in honor of chef Mashama Bailey\u003c\/li\u003e\n\u003cli\u003eGrilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris\u003c\/li\u003e\n\u003cli\u003eCrab curry with yams and mustard greens for Nyesha Arrington \u003c\/li\u003e\n\u003cli\u003eSpiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan\u003c\/li\u003e\n\u003cli\u003eIsland jollof rice with a shout-out to Eric Adjepong\u003c\/li\u003e\n\u003cli\u003eSteak frites with plantain chips and green vinaigrette in tribute to Eric Gestel\u003c\/li\u003e\n\u003cli\u003eTigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e A stunning work of breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It's the celebration of a movement. \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eMarcus Samuelsson\u003c\/b\u003e is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of \u003ci\u003eNo Passport Required\u003c\/i\u003e, his public television series with Vox\/Eater. Samuelsson was crowned champion of \u003ci\u003eTop Chef Masters\u003c\/i\u003e and \u003ci\u003eChopped All Stars\u003c\/i\u003e, and was the guest chef for President Obama's first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the \u003ci\u003eNew\u003c\/i\u003e\u003ci\u003eYork Times\u003c\/i\u003e bestselling memoir \u003ci\u003eYes, Chef\u003c\/i\u003e, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B\u0026amp;P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eOsayi Endolyn\u003c\/b\u003e is a James Beard Award-winning writer with work in \u003ci\u003eTime\u003c\/i\u003e, the \u003ci\u003eWashington Post\u003c\/i\u003e, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCondé Nast Traveler\u003c\/i\u003e, and the \u003ci\u003eOxford American\u003c\/i\u003e. She appears in \u003ci\u003eChef's Table\u003c\/i\u003e and \u003ci\u003eUgly Delicious\u003c\/i\u003e on Netflix, and has been featured on NPR's \u003ci\u003e1A\u003c\/i\u003e, \u003ci\u003eSplendid Table\u003c\/i\u003e, \u003ci\u003eSpecial Sauce with Ed Levine\u003c\/i\u003e, and the \u003ci\u003eSporkful\u003c\/i\u003e podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food \u0026amp; Farming Journalism Fellowship, and \u003ci\u003eSouthern Living\u003c\/i\u003e named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eYewande Komolafe\u003c\/b\u003e is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the \u003ci\u003eNew York Times\u003c\/i\u003e, her work has also appeared in \u003ci\u003eWhetstone\u003c\/i\u003e, \u003ci\u003eTaste Cooking\u003c\/i\u003e, \u003ci\u003eFood + Wine\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.\u003cbr\u003e"}
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