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The Rise: Black Cooks and the Soul of American Food

November/December 2020 Issue
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The Rise: Black Cooks and the Soul of American Food
by Marcus Samuelsson (Voracious; $38.00)

Chef Marcus Samulesson’s latest book, The Rise: Black Cooks and the Soul of American Food, celebrates the contributions of Black cooks from America and far beyond, all relating in some way to the African diaspora. The book is structured not by course or type of food but by exploration of a theme.

“Next,” takes a look at where Black food is headed— chefs on the cutting edge. “Legacy” takes a look at “Old and new journeys from Africa to the Americas and stories of Black figures in food reclaiming their history.” Recipes are presented in clusters in honor of a Black chef who inspired Samuelsson to create them. A profile of the honored chef precedes each set of recipes.

Samuelsson sets down three pillars on which The Rise stands: “Authorship of our food and rituals. Memory of history, where we started and where we’ve gone.” And “Aspiration for the future.”

“This is a cookbook about race, class, and the equity of the American food landscape. This is also an opportunity to eat deliciously. To learn and inspire yourself and others. To come together at one table to raise each other up,” Samuelsson writes. “Let’s cook, let’s eat, let’s Rise.”

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