The Red Rooster Cookbook is much more than a collection of recipes.
It's a love letter to Harlem shown through the people, music, soul,
and food. Marcus' Ethiopian and Swedish upbringing converge with
his Harlem-American present to give readers a culinary clash of
dishes to try. Publication coincides with the opening of
Samuelsson's first international outpost of Red Rooster in
Shoreditch, London, May 2017 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. When Chef Marcus Samuelsson opened Red Rooster on Harlem's
Lenox Avenue, he envisioned so much more than just a restaurant. He
wanted to create a gathering place at the heart of his adopted
neighbourhood, where both the uptown and downtown sets could see
and be seen, mingle and meet - and so he did, in a big way. The Red
Rooster Cookbook is much more than a collection of recipes. It's a
love letter to Harlem shown through the people, music, soul, and
food. Marcus' Ethiopian and Swedish upbringing converge with his
Harlem-American present to give readers a culinary clash of dishes
to try, all mirroring the menus at his much loved neighbourhood
restaurant Red Rooster. Recipes range from the restaurant's Deviled
Eggs with Chicken Skin Mayo, Obama Fried Ribs, Whole Fried Fish
with Grits, Curried Goat Stew, Sunday Tomato Eggs, and Uncle T's
Meatballs. He reinvents traditional home comfort foods like
macaroni cheese and Swedish meatballs with exciting twists and new
flavour combinations, placing them centre stage at the dinner
table. Marcus dedicates the book, "To the people of Harlem,
especially the generation before mine who cared, restored and
fought for uptown, to make sure Harlem would be a special
neighbourhood in the greatest city - a place I am lucky to call
home." Full of heritage and culture, music and love, this is far
more than just a cookbook.
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