Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

The Red Rooster Cookbook

The Red Rooster Cookbook: The Story of Food and Hustle in Harlem, by Marcus Samuelsson (Houghton Mifflin Harcourt; $37.50)


Buy Now
Save to Recipe Box
Add Private Note
Buy Now
Saved Add to List

    Add to List

Add Recipe Note
Buy Now

Marcus Samuelsson is one of the coolest chefs. Sartorially, he’s hard to match, and he’s also a great writer, which he demonstrated in his memoir Yes, Chef. As executive chef of Aquavit in Manhattan, he made Nordic food fashionable long before the rest of us were talking about it. (Samuelsson was born in Ethiopia but raised by adoptive parents in Sweden where, as he puts it, “My chicken was salmon.”) In 2010, he opened Red Rooster in Harlem, the iconic and ever-changing New York City neighborhood. In the book’s preface, 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. To understand where he’s coming from, read the chapter called Birdland, in which he traces the birth of his best-selling menu item, the Yardbird. It includes his friend, the singer John Legend (I told you the chef is cool) yelling at him to “just fry the damn bird!” Legend is far from the only musician featured in the book as music, specifically jazz, informs Samuelsson’s neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too.

One to try: Catfish and Pecans. Samuelsson makes fried catfish shine in a dish that includes pecans, apples, raisins, capers, and-in a nod to his roots-dill.

Click here to purchase


Leave a Comment


Leave A Comment

Your email address will not be published.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.