Red Rooster The Hottest Food and Hustle in Harlem

Red Rooster : The Hottest Food and Hustle in Harlem
ISBN: 9781911216636
Publication Date: 13 April 2017

Ever since the 1930s, Harlem has been a magnet for more than a million Africa Americans, a melting pot of Spanish, African and Caribbean immigrants, and a mecca for restaurants, chefs and entrepreneurs. Central to the culture of Harlem are the culinary dishes and the way of life: music, laughter, dancing and fried chicken in abundance.

In the heart of this vibrant neighbourhood is the much-loved restaurant Red Rooster at which chef Marcus Samuelsson explores his Swedish, Ethiopian and American heritage through his spirited and creative cooking.

Now Samuelsson shares over 150 recipes, such as his staple Whole Fried Chicken, Peanut-Bacon Pork Chops, Doughnuts with Sweet Potato Cream and distinctive fusion dishes like Ethopian Spiced-Crusted Lamb, Slow-Baked Blueberry Bread and Apple Sorbert with Caramel Sauce. 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.

Inside this memorable and atmospheric book, you'll find deeply personal dishes, woven with anecdotal tales from Samuelsson's life and the restaurant's Harlem inheritance. Full of heritage and culture, music and love, this is far more than just a cookbook.

About the Author

Marcus Samuelsson is the owner of celebrated US restaurants Red Rooster Harlem, Ginny's Supper Club and Street Bird. He is the author of the New York Times best-selling memoir which won a 2007 James Beard Award and several previous cookbooks. Marcus famously cooked a state dinner for President and Mrs. Obama at the White House and was the youngest chef ever to receive a three-star restaurant review from the New York Times at the age of 24. His first UK restaurant opens in London in 2017.