The Rise: Black Cooks and the Soul of American Food

The Rise: Black Cooks and the Soul of American Food

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by Marcus Samuelsson 

A groundbreaking new cookbook celebrating contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson Marcus Samuelsson is beloved for his Harlem restaurant Red Rooster and many others around the world.

About the authors: Marcus Samuelsson 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 No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, 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 under-served youth. Author of several cookbooks in addition to the New York Times bestselling memoir Yes, Chef, 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&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.   

Osayi Endolyn is a James Beard Award–winning writer with work in Time, the Washington Post, the Los Angeles Times, the Wall Street Journal, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American, and a regular contributor to the New York Times. She appears in Chef’s Table and Ugly Delicious on Netflix. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. She lives in Brooklyn with her husband, daughter, and many jars of spices.

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