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The Red Rooster Cookbook: The Story of Food and Hustle in Harlem
(Adobe EPUB eBook, OverDrive Read)

Book Cover
Average Rating
Published:
Houghton Mifflin Harcourt 2016
Format:
Adobe EPUB eBook, OverDrive Read
Status:
Available from OverDrive
Description

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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More Details
Street Date:
10/18/2016
Language:
English
ISBN:
9780544639812
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Citations
APA Citation (style guide)

Marcus Samuelsson. (2016). The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Houghton Mifflin Harcourt.

Chicago / Turabian - Author Date Citation (style guide)

Marcus Samuelsson. 2016. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Houghton Mifflin Harcourt.

Chicago / Turabian - Humanities Citation (style guide)

Marcus Samuelsson, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Houghton Mifflin Harcourt, 2016.

MLA Citation (style guide)

Marcus Samuelsson. The Red Rooster Cookbook: The Story of Food and Hustle in Harlem. Houghton Mifflin Harcourt, 2016.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
LibraryOwnedAvailable
Shared Digital Collection11
Staff View
Grouped Work ID:
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Needs Update?:
No
Date Added:
Dec 29, 2016 15:22:05
Date Updated:
Nov 10, 2018 23:36:55
Last Metadata Check:
Nov 11, 2018 07:49:24
Last Metadata Change:
Jun 24, 2018 08:13:50
Last Availability Check:
Nov 11, 2018 07:49:25
Last Availability Change:
Nov 04, 2018 06:41:48

OverDrive Product Record

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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....

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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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