The Red rooster cookbook: the story of good food and hustle in harlem

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. Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelssons 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 Roosters menu, with Brown Butter Biscuits, Chicken and Waffles, Killer Collards, and Donuts with Sweet Potato Cream. Theyre joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelssons 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 Samuelsson Opened Red Rooster In Harlem, He Envisioned More Than A Restaurant. It Would Be The Heart Of His Neighborhood And A Meet-and-greet, Serving Southern Black And Cross-cultural Food ... And Reflect Harlem's History. This Book Covers The Multicultural Recipes That Are Featured In The Restaurant, And Details How It Personifies Both Harlem And This Country. The Pantry -- At The Bar -- Birdland -- The Monday Classics -- El Barrio Night -- Big Day Wednesday -- Friday At Ginny's -- Saturday On My Block -- Sunday Brunch -- Sunday Jazz -- Family Meals -- Giving Thanks In Harlem -- It's Always Sweet In Harlem. Marcus Samuelsson ; Photographs By Bobby Fisher ; Foreword By Hilton Als ; Text With April Reynolds ; Recipes And Text With Roy Finamore ; Illustrations By Rebekah Maysles And Leon Johnson. A Rux Martin Book. Includes Index. A cookbook by the chef and owner of Red Rooster Harlem offers Southern comfort food and other multicultural recipes, including brown butter biscuits, killer collards, donuts with sweet potato cream, and Chinese steamed bass. "Southern comfort food and multicultural recipes from ... chef Marcus Samuelsson's iconic Harlem restaurant"--Amazon.com