A groundbreaking new cookbook celebrating contemporary Black cooking
from chef, bestselling author, and TV star Marcus Samuelsson

Marcus Samuelsson is beloved for his Harlem restaurant Red Rooster and many others around the world, as well as his public television show No Passport Required and appearances on Top Chef Masters and Chopped: All Stars--both of which he won. He's also a New York Times bestselling memoirist and the recipient of six James Beard Awards.

In The Rise, Marcus brings together an unforgettable feast of food, culture, and history to celebrate the diverse deliciousness of African-American cooking today. He shares his own journey as a Black cook alongside 150 recipes inspired by dozens of other top Black chefs, writers, and activists--paired with stories highlighting their work and describing their influence.

A long-overdue work of stunning breadth and beauty, The Rise explores African-American food as an essential expression of our culture, showcasing the extraordinary range and profound creativity of Black cooks. It is an essential new American cookbook.
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 chill