Synopsis from Little, Brown and Company:
An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.
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.
About: The Rise: Black Cooks and the Soul of American Food: A Cookbook was written by Marcus Samuelsson, Osayi Endolyn, and Yewande Komolafe. It was published on 10/27/2020 by Voracious Books, an imprint of Little, Brown and Company, hardcover, 336 pages. The genres are cookbook, nonfiction, and African American foods. According to the publisher’s website, “We are Voracious: a new imprint at Little, Brown led by Editorial Director Michael Szczerban, launching our first list in Fall 2019. Our publishing interests are wide-ranging, but our books are driven by twin forces: appetite and curiosity. To us, books are a matter of passion. Our mission is to connect readers with what they love most—from politics and Instant Pots to irreverent advice and pop culture. Most of our books are illustrated, and all of them are designed to make readers pick them up and immediately engage with them. Our authors are artists, entrepreneurs, cooks, photographers, tastemakers, thought leaders, scientists, storytellers, historians, humorists—and more.” Please see below for more information about the author and publisher.
My Experience: The Rise cookbook is unlike any other cookbooks I have been recently exploring. It’s a compilation of different recipes from different Black chefs across America. This book celebrates Black foods and recognizes Black cooks. I enjoyed reading the author’s note and learning about Black foods. The Rise “stands on 3 pillars: authorship, memory, and aspiration.” Definitely interesting to read mini biographies of different chefs and to have the chance to cook their specialties.
Not all recipes in this cookbook have pictures unfortunately because pictures played a big role in determining what I want to eat. I like pictures of arts in places where the chefs reside like the murals on the walls of buildings in Detroit downtown and the Harriet Tubman Memorial statue in Harlem.
I loved learning about different foods at the end of this cookbook! Interesting to know the origin of plantains and okra, among others. I have eaten plantains but not the same way as shown in this cookbook’s recipes. My mom utilized banana leaves to wrap some desserts before baking so it’s definitely on point in its description of the usage.
There are many dishes to try and so far, I have learned how to cook two dishes from two different chefs. See below for pictures of me cooking Fish Cakes. I ate it with salad and then decided to eat with white rice.
Below are pictures where I made Flaky Andouille Hand Pies. I love this dish and already bought ingredients to make more! I had them for breakfast, lunch, and dinner! I shared some to my neighbor and she complimented “scrumptious” Yay! My cooking is now described as scrumptious! I’m super happy! All thanks to The Rise! I followed the recipe almost 100%. Almost because I switched the leafy vegetables to spinach instead. I’m just more familiar with spinach. I also didn’t make the sauce to go with it because I thought it still tasted great on its own.
I will make more dishes from the cookbook and add more pictures to this post later. For now, I’m not sure how many times I will be making hand pies, but I’m sure the second time is coming very soon!
Pro: compilation of famous southern dishes and chefs, easy to follow recipes, interesting stories
I rate it 5 stars!
About the Authors:
Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide. He has won multiple James Beard Foundation awards for his work as a chef and as host of No Passport Required, his public television series with Vox/Eater. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama’s first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the NewYork Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. (Photo obtained from the author’s Twitter and Info obtained from Little Brown’s website).
Osayi Endolyn is a James Beard Award–winning writer with work in Time, the Washington Post, the Los Angeles Times, the Wall Street Journal, Eater, Food & Wine, Condé Nast Traveler, and the Oxford American. She appears in Chef’s Table and Ugly Delicious on Netflix, and has been featured on NPR’s 1A, Splendid Table, Special Sauce with Ed Levine, and the Sporkful podcast, for which she won a Webby. She is a recipient of the UC Berkeley-11th Hour Food & Farming Journalism Fellowship, and Southern Living named her one of thirty women moving Southern food forward. In addition to other book collaborations, Endolyn is working on a narrative about the history of systemic racism in American restaurant and dining culture. Follow her @osayiendolyn on Twitter and Instagram. (Photo and Info obtained from Little Brown’s website)
Yewande Komolafe is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the New York Times, her work has also appeared in Whetstone, Taste Cooking, Food + Wine, Saveur, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices. (Photo obtained from the author’s Twitter account and Info obtained from Little Brown’s website).