The Rise: Black Cooks and the Soul of American Food

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I can’t but help fall in love with every new Marcus Samuelsson cookbook and The Rise is no exception. The Rise is a global celebration of Black cooking and of Black cooks. Americans owe a great deal of our food history to unsung and forgotten cooks of yesteryear. Samuelsson brings back respect and a feel of history to these folks whom time and society have erased. Here are 150 Black American recipes will energize your kitchen. Recommended By Tracey T., Powells.com

This groundbreaking new cookbook celebrates contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson.

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 inspired by dozens of top chefs, writers, and activists — with stories exploring their creativity and influence.

These dishes break free of the outmoded idea that Black cooking is only "soul food," with flavors tracing to the African continent, to the Caribbean, all over America, and beyond. Featuring a mix of simple food and celebration cooking, this book also includes a chapter on the pantry of the African diaspora.

Recipes include a chilled corn and tomato soup inspired by chef Mashama Bailey, and grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica Harris. Nyesha Arrington's cooking inspires a crab curry with yams and mustard greens, and chef Edouardo Jordan is celebrated with a spiced catfish with pumpkin leche de tigre.

A work of stunning breadth and beauty, The Rise is more than a cookbook. It's a movement.

“This book is a celebration of Black culture through food, and a must for all readers of culinary history. An amazing addition to any library collection.” Booklist (Starred Review)

“The Rise is not just a recipe collection; it is a tool for change.” The New York Times Book Review

“This book is gumbo for your soul. A perfect storm of food, family, love, sharing of space and storytelling, it's the only gift I'll be giving this holiday season. Marcus has combined all of my favorite things: lineage, love and delicious cuisine. This melanated masterpiece is both delicious and nutritious.” Activist, writer, and filmmaker Kimberly Jones

“An invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways…a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well.” Rebecca Flint Marx, Eater

“A journey through food and history that will leave hearts (and bellies) full. No reservation required.” Bloomberg

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, was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama's first state dinner. He currently serves as Executive Chef in Residence of Buzzfeed Tasty. Author of the New York Times bestselling memoir Yes, Chef, among others, Samuelsson also co-produces the annual week-long festival Harlem EatUp!, which celebrates the food, art, and culture of Harlem, where his Red Rooster restaurant is located.

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.