The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
(eBook)

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Published
HarperCollins, 2016.
ISBN
9780544639812
Status
Available Online

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Format
eBook
Language
English

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APA Citation, 7th Edition (style guide)

Marcus Samuelsson., Marcus Samuelsson|AUTHOR., Roy Finamore|AUTHOR., & April Reynolds|AUTHOR. (2016). The Red Rooster Cookbook: The Story of Food and Hustle in Harlem . HarperCollins.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Marcus Samuelsson et al.. 2016. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. HarperCollins.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Marcus Samuelsson et al.. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem HarperCollins, 2016.

MLA Citation, 9th Edition (style guide)

Marcus Samuelsson, Marcus Samuelsson|AUTHOR, Roy Finamore|AUTHOR, and April Reynolds|AUTHOR. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem HarperCollins, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID61cade31-e5d5-a19a-f2ef-76d98a24565c-eng
Full titlered rooster cookbook the story of food and hustle in harlem
Authorsamuelsson marcus
Grouping Categorybook
Last Update2024-07-06 19:46:30PM
Last Indexed2024-07-18 23:07:41PM

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Image Sourcesyndetics
First LoadedSep 15, 2023
Last UsedJul 17, 2024

Hoopla Extract Information

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    [synopsis] => 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.
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