Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem | NY Times

Cookbooks
By EMILY WEINSTEIN

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When the Obamas visited Red Rooster Harlem in 2011 for a fund-raising dinner, the chef Marcus Samuelsson served them braised short ribs, lobster salad and his cornbread with honey butter. And to the crowds who gathered outside to see the nation’s first African-American president, he passed out coffee and doughnuts. He fed the president, and he fed the neighborhood.

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.

Read more: Review: ‘The Red Rooster Cookbook’ Is a Homage to Modern Harlem | NY Times

Related:

Chef Marcus Samuelsson brings his African and Swedish roots to Harlem | CT Post

How Harlem’s fried chicken and mac n’ cheese changed my life | CNBC

Marcus Samuelsson: the restaurant king of Harlem | The Guardian

Marcus Samuelsson Celebrates Black Female Chefs With a Month-Long Menu | Village Voice

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