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The Red Rooster Cookbook de Marcus Samuelsson

The Red Rooster Cookbook

Autor Marcus Samuelsson
en Limba Engleză Hardback – 18 oct 2016

Găsim în această carte nu doar un simplu manual de bucătărie, ci o cronică vibrantă a cartierului Harlem, transpusă în peste 300 de pagini de cultură gastronomică. The Red Rooster Cookbook funcționează ca o inimă a comunității, unde preparatele „Southern comfort food” se întâlnesc cu influențe globale, de la arome etiopiene la tehnici scandinave. Ne-a atras atenția modul în care Marcus Samuelsson reușește să îmbine rețete legendare, precum biscuiții cu unt brun sau mielul în crustă de mirodenii etiopiene, cu eseuri lirice care surprind spiritul locului, de la artiștii anilor '30 până la imigranții din Caraibe și Africa. Notăm cu interes structura vizuală spectaculoasă, îmbogățită cu fotografii color care transformă fiecare capitol într-o experiență senzorială completă. Complementar volumului Heritage de Sean Brock: unde acela se concentrează pe conservarea riguroasă a tradițiilor din sudul Americii, The Red Rooster Cookbook explorează fuziunea urbană și modul în care aceste tradiții evoluează într-un creuzet multicultural. Această lucrare reprezintă o evoluție firească în opera autorului. Dacă în Yes, Chef am descoperit parcursul său biografic emoționant, aici vedem maturizarea sa ca lider comunitar și restaurator. The Red Rooster Cookbook nu este doar despre mâncare, ci despre felul în care un restaurant poate deveni un punct de legătură între „downtown” și „uptown”, celebrând excelența culinară de culoare prin preparate accesibile, dar sofisticate, precum bibanul la abur cu tăiței picanți sau sorbetul de mere „Green Viking”.

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Specificații

ISBN-13: 9780544639775
ISBN-10: 0544639774
Pagini: 384
Ilustrații: full color throughout
Dimensiuni: 210 x 261 x 30 mm
Greutate: 1.4 kg
Editura: Harpercollins
Locul publicării:China

De ce să citești această carte

Pentru pasionații de gastronomie care caută mai mult decât o listă de ingrediente. Veți câștiga o înțelegere profundă a culturii Harlem-ului și o colecție de rețete de tip „comfort food” ridicate la rang de artă. Este o recomandare ideală pentru cei care vor să exploreze fuziunea dintre aromele africane, americane și europene sub îndrumarea unui chef premiat cu James Beard.

Despre autor

Marcus Samuelsson este un personaj central al scenei culinare internaționale, proprietar al celebrului restaurant Red Rooster Harlem și jurat frecvent în emisiuni de profil precum „Chopped”. Născut în Etiopia și adoptat în Suedia, parcursul său unic i-a modelat o viziune gastronomică fără frontiere. Este autorul bestsellerului Yes, Chef și al volumului premiat Soul of a New Cuisine. Prin activitatea sa în Harlem, Samuelsson a devenit un promotor al diversității, folosindu-și restaurantele și cărțile pentru a onora istoria și creativitatea comunității de culoare.

Descriere scurtă

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.
 

Recenzii

"Samuelsson’s unorthodox Red Rooster Cookbook is a literary love letter to Harlem...he goes beyond recipes to write an ode to the neighborhood—and the people, places, and problems in it—that made him." --VanityFair.com   “[T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson’s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there — just as Samuelson so proudly and happily does.”   —Chicago Tribune  "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 —

Notă biografică

MARCUS SAMUELSSON owns Red Rooster Harlem, Ginny's Supper Club, and Street Bird. He is the author of Marcus Off Duty; the New York Times bestseller Yes, Chef; the James Beard Award-winning Soul of a New Cuisine; and Aquavit. He frequently appears as a judge on Chopped and lives with his wife in Harlem.