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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.
From the Publisher
Chapter 1 NEXT: Where Black food is headed: Chefs and recipes on the cutting edge, and who’s got next.
Salmon Rillettes with Injera
in honor of ALMIRA SESSION, chef, New York, NY
Haitian Black Rice and Mushrooms
in honor of GREGORY GOURDET, chef, Portland, OR
Oxtail Pepperpot with Dumplings
in honor of TAVEL BRISTOL-JOSEPH, chef, Austin, TX
Chapter 2 REMIX: Black cooking integrates many cultures and adapts to different ingredients, methods, and geographies.
Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal
in honor of ADRIAN MILLER, author, Denver, CO
Portland Parish Lamb Pie
in honor of TIFFANY JONES, chef, New York, NY
Tigernut Custard Tart with Cinnamon Poached Pears
in honor of TONI TIPTON-MARTIN, author, Baltimore, MD
Chapter 3 MIGRATION: The influence of the American South—the Great Migration and beyond.
Mar Cocktail/The Bowie
in honor of JOE STINCHCOMB, bartender, Oxford, MS
Broken Rice Peanut Seafood Stew
in honor of FRED OPIE, historian, Boston, MA
Baobab-Buttermilk and Broiled Peach Popsicles
in honor of CHERYL DAY, chef, Savannah, GA
Chapter 4 LEGACY: Old and new journeys from Africa to the Americas and stories of Black figures in food reclaiming their history.
Fish Cakes with Birmingham Greens Salad
in honor of MASHAMA BAILEY, chef, Savannah, GA
Rodney’s Ribs with Baked Cowpeas
in honor of RODNEY SCOTT, pitmaster, Charleston, SC
Pots de Crème with Benne Seed Praline and Roasted Pineapple
in honor of KWAME ONWUACHI, chef, Washington, DC
Chapter 5 ORIGIN: A pantry of ingredients, techniques, and recipes relating to the African diaspora.
Kelewele Spice Blend
Roasted Red Pepper Sambal
Yaji (Suya Spice) Aioli