# The Rise: Black Cooks and the Soul of American Food: A Cookbook - Hardcover

by **Marcus Samuelsson** (Author), **Osayi Endolyn** (With), **Yewande Komolafe** (With)

**An _Eater_ Best Cookbook of Fall 2020 - This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.**

It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food.

Now, in _The Rise_, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists--with stories exploring their creativity and influence.

Black cooking has always been more than "soul food," with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:  

-   Chilled corn and tomato soup in honor of chef Mashama Bailey
-   Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
-   Crab curry with yams and mustard greens for Nyesha Arrington
-   Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
-   Island jollof rice with a shout-out to Eric Adjepong
-   Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
-   Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin

  
A stunning work of breadth and beauty, _The Rise_ is more than a cookbook. It's the celebration of a movement.  

### Author Biography

**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 underserved 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. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks.

**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_. She appears in _Chef's Table_ and _Ugly Delicious_ on Netflix, and has been featured on NPR's _1A_, _Splendid Table_, _Special Sauce with Ed Levine_, and the _Sporkful_ podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, and _Southern Living_ named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram.

**Yewande Komolafe** is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the _New York Times_, her work has also appeared in _Whetstone_, _Taste Cooking_, _Food + Wine_, _Saveur_, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.

**Number of Pages:** 336

**Dimensions:** 1.1 x 10.1 x 8.3 IN

**Illustrated:** Yes

**Publication Date:** October 27, 2020

## Details

- **Price:** 38.0 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 38.00 USD | In stock |

## Images

- The Rise: Black Cooks and the Soul of American Food: A Cookbook - Hardcover

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