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The Red Rooster Cookbook: The Story of Food and Hustle in Harlem by Samuelsson
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Approximately£20.81
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- Buy it nowThe Red Rooster Cookbook: The Story of Food and Hustle in Harlem by Samuelsson
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Located in: Sparks, Nevada, United States
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eBay item number:282819336197
Item specifics
- Condition
- Publication Date
- 2016-10-18
- Pages
- 384
- ISBN
- 0544639774
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0544639774
ISBN-13
9780544639775
eBay Product ID (ePID)
219160142
Product Key Features
Book Title
Red Rooster Cookbook : the Story of Food and Hustle in Harlem
Number of Pages
384 Pages
Language
English
Topic
Regional & Ethnic / International, Individual Chefs & Restaurants, United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Regional & Ethnic / French, Regional & Ethnic / American / General, General
Publication Year
2016
Illustrator
Yes
Genre
Cooking, History
Format
Hardcover
Dimensions
Item Height
1.3 in
Item Weight
49.1 Oz
Item Length
10 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2016-037226
TitleLeading
The
Reviews
"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 ...t he book's real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --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, "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 "Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook. The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man, like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --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, "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 , " [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 ...t he book's real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --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, "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 ...t he book''s real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --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
Dewey Decimal
641.5973
Synopsis
By the New York Times best-selling superstar chef Marcus Samuelsson, multicultural recipes and Southern comfort food from his restaurant Red Rooster, reflecting Harlem's storied past and vibrant present., 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.
LC Classification Number
TX725.A1S344 2016
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AlibrisBooks
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Seller Feedback (512,469)
- m***m (2291)- Feedback left by buyer.Past 6 monthsVerified purchaseI’m thrilled with my recent purchase . The website was user-friendly, and the product descriptions were accurate. Customer service was prompt and helpful, answering all my questions. My order arrived quickly, well-packaged, and the product exceeded my expectations in quality. I’m impressed with the attention to detail and the overall experience. I’ll definitely shop here again and highly recommend from this seller to others. Thank you for a fantastic experience!
- a***n (43)- Feedback left by buyer.Past 6 monthsVerified purchaseMistakenly ordered a paperback that I thought was a hardcover, not sellers fault; it was described properly on the listing. Seller still processed a refund the day I went to return the item and let me keep the item anyway. A+++ service. Book arrived quickly in great condition and for a great price. Thank you so much! Amazing seller!
- n***c (94)- Feedback left by buyer.Past 6 monthsVerified purchaseseller was communicative about my shipment, media mail took a while and tracking wasn't updated frequently, but seller communicated to me very quickly on status. the item came new and wrapped as described, though the packaging in it was packed wasn't sturdy and falling apart when it got to me.
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Most relevant reviews
- 12 May, 2024
Great purchase. Book came as described. Sticker residue was easily removed, so book was virtually brand new.
Verified purchase: YesCondition: Pre-ownedSold by: gaiaswares
- 09 Jun, 2020
Red Rooster Cookbook
Verified purchase: YesCondition: NewSold by: lifechange101
- 27 Jun, 2019
a real treasure
Verified purchase: YesCondition: Pre-ownedSold by: alibrisbooks
- 27 Nov, 2019
A+
Verified purchase: YesCondition: Pre-ownedSold by: goodwillorlando
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Seller Feedback (512,469)
- m***m (2291)- Feedback left by buyer.Past 6 monthsVerified purchaseI’m thrilled with my recent purchase . The website was user-friendly, and the product descriptions were accurate. Customer service was prompt and helpful, answering all my questions. My order arrived quickly, well-packaged, and the product exceeded my expectations in quality. I’m impressed with the attention to detail and the overall experience. I’ll definitely shop here again and highly recommend from this seller to others. Thank you for a fantastic experience!
- a***n (43)- Feedback left by buyer.Past 6 monthsVerified purchaseMistakenly ordered a paperback that I thought was a hardcover, not sellers fault; it was described properly on the listing. Seller still processed a refund the day I went to return the item and let me keep the item anyway. A+++ service. Book arrived quickly in great condition and for a great price. Thank you so much! Amazing seller!
- n***c (94)- Feedback left by buyer.Past 6 monthsVerified purchaseseller was communicative about my shipment, media mail took a while and tracking wasn't updated frequently, but seller communicated to me very quickly on status. the item came new and wrapped as described, though the packaging in it was packed wasn't sturdy and falling apart when it got to me.