Rise: Black Cooks and the Soul of American Food
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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
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