The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
ISBN-13:
9780544639775
ISBN-10:
0544639774
Edition:
First Edition
Author:
Marcus Samuelsson
Publication date:
2016
Publisher:
Harvest
Format:
Hardcover
384 pages
FREE US shipping
Book details
ISBN-13:
9780544639775
ISBN-10:
0544639774
Edition:
First Edition
Author:
Marcus Samuelsson
Publication date:
2016
Publisher:
Harvest
Format:
Hardcover
384 pages
Summary
The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (ISBN-13: 9780544639775 and ISBN-10: 0544639774), written by authors
Marcus Samuelsson, was published by Harvest in 2016.
With an overall rating of 4.4 stars, it's a notable title among other
Cooking Methods
(Burgers & Sandwiches, Main Courses & Side Dishes, U.S. Cooking, Celebrities & TV Shows) books. You can easily purchase or rent The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (Hardcover, Used) from BooksRun,
along with many other new and used
Cooking Methods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.39.
Description
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.
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.
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}