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Summary
Summary
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.
Author Notes
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-winner Soul of a New Cuisine; and Aquavit . He frequently appears as a judge on Chopped and lives with his wife in Harlem.
Reviews (3)
Publisher's Weekly Review
With four cookbooks and two memoirs already under his belt, Samuelsson (Marcus off Duty) at last turns his attention to what has made him a celebrity in New York and beyond, his Harlem restaurant, the Red Rooster. Harlem and its history are never far from the chef's mind, with numerous profiles of uptown denizens, like Billy Mitchell of the Apollo Theater, sharing space with soulful recipes and joyful tales of working uptown. The section on chicken is entitled "Birdland" and, as with each of the dozen chapters, comes with a suggested playlist of classics to listen to while cooking. The chapter showcases his classic fried yardbird, with its dark meat chicken soaked overnight in a marinade of coconut milk, buttermilk, and spices. For brunch, there is Aunt Maybel's ham buns and chocolate gravy, and we learn that when President Obama came for dinner there were short ribs braised in plum sauce along with a vegetable medley featuring the unlikely combination of sweet potatoes, green beans, and jalapenos. Fisher's food and street photography colorfully captures the character of Samuelsson's dishes as well as the characters that inhabit his neighborhood. Agent: Kim Witherspoon, InkWell. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
*Starred Review* Owner of Harlem's crazy-successful Red Rooster restaurant, whose audacity was to offer an authentic fried-chicken recipe to a community already full-up with them, rock-star-chef Samuelsson throws everything into this stone soup of a book: his native Ethiopia, his adopted Sweden, the haute-cuisine precision of his European training, and the multiculti flavors of Harlem, from the spicy blend of musical beats to the ever-shifting street scenes, from the rich Afro and Latin culinary and literary traditions to the Apollo theater, all narrated throughout by Samuelsson, who somehow blends comic humility (I could taste my fear. It tasted like chicken.) with gargantuan ambition and daring. But Samuelsson delivers the goods, starting with killer cocktails (including a deliciously refreshing beverage called the Savoy: green and red grapes muddled with lemon juice, agave syrup, and an ounce and a half of vodka), moving to the Red Rooster's signature fried chicken (with buttermilk, coconut milk, and a magical blend of dry spices called Chicken Shake), charred summer succotash, and a spectacular mud pie with bourbon raspberries with dozens of other winning recipes along the way. Includes a wealth of illustrations, remembrances by local figures, and, yes, playlists.--Moores, Alan Copyright 2016 Booklist
Library Journal Review
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. (LJ 10/15/16) © Copyright 2017. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.