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The Red Rooster Cookbook: The Story of Food and Hustle in Harlem (Inglese) Copertina rigida – 18 ott 2016


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Recensione

“While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?”
—Henry Louis Gates Jr., Harvard University
“I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.”
—Leah Chase, Dooky Chase’s Restaurant, New Orleans, Louisiana
“Marcus Samuelsson’s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus’s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own.”
—Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine
“In the Red Rooster Cookbook, Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus’s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood.”
—Daniel Boulud, Chef/Owner, The Dinex Group
 


"A chef who has reinvigorated and reimagined what it means to be American.” — President Bill Clinton

Rising Star Chef Award, James Beard Foundation

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

For The Soul of a New Cuisine

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

For Aquavit

“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



"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."

—The New York Times

"Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook. The chef — who has four other cookbooks, plus a memoir, to his name — presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man, like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by."
—Eater
"Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too."
--Fine Cooking
“While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?”
—Henry Louis Gates Jr., Harvard University
“I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.”
—Leah Chase, Dooky Chase’s Restaurant, New Orleans, Louisiana
“Marcus Samuelsson’s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus’s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own.”
—Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine
“In the Red Rooster Cookbook, Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus’s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood.”
—Daniel Boulud, Chef/Owner, The Dinex Group

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Dettagli prodotto

  • Copertina rigida: 384 pagine
  • Editore: Houghton Mifflin Harcourt (18 ottobre 2016)
  • Lingua: Inglese
  • ISBN-10: 0544639774
  • ISBN-13: 978-0544639775
  • Peso di spedizione: 1,4 Kg
  • Media recensioni: Recensisci per primo questo articolo
  • Posizione nella classifica Bestseller di Amazon: n. 1.056.790 in Libri in altre lingue (Visualizza i Top 100 nella categoria Libri in altre lingue)
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