The Red Rooster Cookbook

2017 | Food & Drink

Publication coincides with the opening of Samuelsson's first international outpost of Red Rooster in Shoreditch, London Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot of Spanish, African and Caribbean immigrants, and a mecca for restaurants, chefs and entrepreneurs. Central to the culture of Harlem are the culinary dishes and the way of life: music, laughter, dancing and fried chicken in abundance. In the heart of this vibrant neighbourhood is the much-loved restaurant Red Rooster at which chef Marcus Samuelsson explores his Swedish, Ethiopian and American heritage through his spirited and creative cooking. Now Samuelsson shares over 150 recipes, such as his staple Whole Fried Chicken, Peanut-Bacon Pork Chops, Doughnuts with Sweet Potato Cream and distinctive fusion dishes like Ethopian Spiced-Crusted Lamb, Slow-Baked Blueberry Bread and Apple Sorbert with Caramel Sauce. He reinvents traditional home comfort foods like macaroni cheese and Swedish meatballs with exciting twists and new flavour combinations, placing them centre stage at the dinner table.

Inside this memorable and atmospheric book, you'll find deeply personal dishes, woven with anecdotal tales from Samuelsson's life and the restaurant's Harlem inheritance. Full of heritage and culture, music and love, this is far more than just a cookbook. Word count: 65,000

Marcus Samuelsson (Author)