Graduating Seniors! Keep your Public Library account past July 2018 and get a new Library Card delivered to your home. Go to My Account > Account Settings and update your contact information and holds pickup branch.

The Red Rooster Cookbook: the story of food and hustle in Harlem

Book Cover
Average Rating
Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
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.
Also in this Series
More Like This
Reviews from GoodReads
Loading GoodReads Reviews.
Tagging
Tags:
No Tags, Be the first to tag this record!
Staff View

Grouping Information

Grouped Work ID 61cade31-e5d5-a19a-f2ef-76d98a24565c
Full title red rooster cookbook the story of food and hustle in harlem
Author samuelsson marcus
Grouping Category book
Last Update 2018-05-25 23:21:42PM
Last Indexed 2018-05-26 00:21:12AM

Solr Details

accelerated_reader_interest_level
accelerated_reader_point_value 0
accelerated_reader_reading_level 0
auth_author2 Fisher, Bobby (Photographer),, Johnson, Leon, 1959-, Maysles, Rebekah,
author Samuelsson, Marcus,
author2-role Fisher, Bobby(Photographer),photographer (expression), Johnson, Leon,1959-illustrator., Maysles, Rebekah,illustrator.
author_display Samuelsson, Marcus
available_at_school McGavock High
collection_school Non-Fiction
detailed_location_school McGavock High - Teen Non-Fiction
display_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.

format_category_school Books, eBook
format_school Book, eBook
id 61cade31-e5d5-a19a-f2ef-76d98a24565c
isbn 9780544639775, 9780544639812
item_details ils:CARL0000495529|35192049012291|Bordeaux - Adult Non-Fiction|641.59747 S1939r|||1|false|false|||||Checked Out||BX||, ils:CARL0000495529|35192049012309|Edmondson Pike - Adult Non-Fiction|641.59747 S1939r|||1|false|false|||||On Shelf||EP||, ils:CARL0000495529|35192049012317|Main Library - Adult Non-Fiction|641.59747 S1939r|||1|false|false|||||On Shelf||MN||, ils:CARL0000495529|FF00133802|McGavock High - Teen Non-Fiction|641.59 SAM|||1|false|false|||||On Shelf||6D532||, overdrive:4e4fa8e1-a8bf-48ca-aad6-21da6c43efa7|-1|Online OverDrive Collection|Online OverDrive|eBook|eBook|1|false|true|OverDrive|||Adobe EPUB eBook,OverDrive Read|Available Online||||
itype_school , Book
last_indexed 2018-05-26T05:21:12.012Z
lexile_score -1
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_school 641.59 SAM
owning_library_school Schools
owning_location_school McGavock High
primary_isbn 9780544639775
publishDate 2016
record_details ils:CARL0000495529|Book|Books||English|Houghton Mifflin Harcourt,|[2016]|384 pages : illustrations ; 27 cm., overdrive:4e4fa8e1-a8bf-48ca-aad6-21da6c43efa7|eBook|eBook||English|Houghton Mifflin Harcourt|2016|
recordtype grouped_work
scoping_details_school ils:CARL0000495529|35192049012291|Checked Out|Checked Out|false|false|true|false|false|false||||, ils:CARL0000495529|35192049012309|On Shelf|On Shelf|false|true|true|false|false|false||||, ils:CARL0000495529|35192049012317|On Shelf|On Shelf|false|true|true|false|false|false||||, ils:CARL0000495529|FF00133802|On Shelf|On Shelf|false|true|true|false|false|true||||, overdrive:4e4fa8e1-a8bf-48ca-aad6-21da6c43efa7|-1|Available Online|Available Online|false|true|true|false|false|false||||
subject_facet Cookbooks, Cooking -- New York (State) -- New York, Food -- New York (State) -- New York, Harlem (New York, N.Y.), International cooking, Red Rooster (Restaurant)
title_display The Red Rooster Cookbook : the story of food and hustle in Harlem
title_full The Red Rooster Cookbook : the story of food and hustle in Harlem / Marcus Samuelsson ; photographs by Bobby Fisher ; text with April Reynolds ; recipes and text with Roy Finamore ; illustrations by Rebekah Maysles and Leon Johnson, The Red Rooster Cookbook The Story of Food and Hustle in Harlem
title_short The Red Rooster Cookbook :
title_sub the story of food and hustle in Harlem
topic_facet Cooking, Cooking & Food, Food, International cooking, Nonfiction