- Copertina rigida: 384 pagine
- Editore: Houghton Mifflin (T) (18 ottobre 2016)
- Lingua: Inglese
- ISBN-10: 0544639774
- ISBN-13: 978-0544639775
- Peso di spedizione: 1,4 Kg
- Posizione nella classifica Bestseller di Amazon: n. 527.496 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (Inglese) Copertina rigida – 18 ott 2016
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"Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it’s clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there. The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future — vibrantly diverse, effortlessly cool...the book’s real charm lies in what it captures: the spirit of this particular place."
"A chef who has reinvigorated and reimagined what it means to be American.” — President Bill Clinton
Best Chef New York City, James Beard Foundation
First place, Top Chef Masters
Praise for Yes, Chef
James Beard Award for Writing and Literature
International Association of Culinary Professionals Award for Literary Food Writing
New York Times Bestseller
“One of the great culinary stories of our time.” — Dwight Garner, New York Times
“Such an interesting life, told with touching modesty and remarkable candor.” — Ruth Reichl
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top this one.” — Wall Street Journal
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style.” — Gabrielle Hamilton
“Samuelsson has the flavors of many countries in his blood." — Boston Globe
Best International Cookbook, James Beard Foundation
“Samuelsson . . . has written an exotic yet accessible book that will hasten the coming of the African fusion cookery he envisions.” — Publishers Weekly, starred review
“His recipes are seductive amalgams.” — New York Times Book Review
“Samuelsson is one of our great chefs, and a warm-hearted and generous writer to boot.” — Publishers Weekly, starred review
“Reveals the eclectic wellsprings of Samuelsson’s highly personal cuisine . . . Beautifully photographed." — New York
“Samuelsson’s recipes reflect his global view.” — Time
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Le recensioni clienti più utili su Amazon.com
1) Obama’s Short Ribs – p168, Spicy Sweets and Green Beans with Spiced Butter – p170 & 62, and Cornbread with Honey Sage Butter – p63. Holy wow! Is that ever a terrific dinner! The ribs braise in wine, stock, ginger, lemongrass, etc, and they’re tender as can be. The cornbread is easily the best I’ve ever had, and the sweet potato green bean dish is face meltingly spicy, and yummy, packed with Berbere seasoning and fresh jalapeños.
2) Mac and Greens – p119 with Killer Collards – p123 in Spiced Butter – p62. I can see why customers wouldn’t let him take it off the menu. Two pounds of collard greens simmer in a half pound of the spiced butter. I thought it was excessive til I tasted it. Ridiculously, wonderfully decadent.
3-4) Shrimp Bird and Grits – p 204. I was flipping through the book at the library, and noted about 50 recipes I wanted to try, and then saw this one. You fry two chicken thighs, then immediately separate the meat from the skin and toss it on a cooling rack. The meat gets shredded and tossed into grits with pimento cheese. Top that with a poached egg and tomato-y shrimp. Then you blitz the chicken skin with Saltine crackers and parmesan in the food processor to create “bird dust” that gets sprinkled over the whole thing. Chicken dust?! That’s the stuff of fairies, and the sort of fairies that you really want to visit. I hit the buy button on Amazon right in the middle of the library, and I’m so glad I did! This is beautiful. Do you write in your books? If you do, this is a time sensitive one, so I find it really helpful to scribble out a timeline.
5-6) I think this could win over the biggest brussels-phobe. Brussels Sprouts with Bacon Dip - p295, and Peanut Bacon Pork Chops - p214. The dip is a homemade bacon mayonnaise made with the bacon grease, then the bacon is folded back in. 😳 Best dinner so far! Total wow!
He starts with a Foreword by a friend, Hilton ALS, that gives us a feel for the chef. And, then, Marcus gives us the story of how he came to a Harlem, how he named his restaurant, and how and what The Red Rooster came to be. These kinds of stories teach us about the man, his principles, his philosophies and his trademark. Fascinating and filled with everything we need to know.
The nitty gritty of this cookbook is perfect. Each chapter begins with a story or several stories to give us a feel for what is about to come.13 chapters starting with The Pantry, and his is filled with everything and anything you need to know, through It's Always Sweet In Harlem. In between are the Lucious recipes he favors. Birdland gives us his famous fried chicken recipe and how he came to put his recipe together. My favorite chapter is Family Meals. These are the foods the staff and his family eats. Lucious foods that make our mouths water. And, because I am a dessert person Sweets From Harlem. His whoopie pies are made from pistachios and wonderfully whipped cream cheese. Does it speak to you? I love the recipes, but my favorite part were the stories. Marcus Samuelsson is a fabulous writer. I know I would like this man were I to meet him in the street, infectious personality, and the man works hard.
If you have ever wondered why Marcus Samuelsson named his restaurant, The Red Rooster, you will learn it here. Many wonderful photos of the people he meets, greets and loves. He provides a Playlist for his chapters, and I streamed many of his favorites from Amazon while reading this book. This is a must have, people!
Recommended. prisrob 02-11-17