"Samuelsson’s unorthodox Red Rooster Cookbook is a literary love letter to Harlem...he goes beyond recipes to write an ode to the neighborhood—and the people, places, and problems in it—that made him." --VanityFair.com “[T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson’s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there — just as Samuelson so proudly and happily does.”  —Chicago Tribune "Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it’s clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there. The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future — vibrantly diverse, effortlessly cool...the book’s real charm lies in what it captures: the spirit of this particular place." —The New York Times "Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook. The chef — who has four other cookbooks, plus a memoir, to his name — presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man, like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." —Eater "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... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too." --Fine Cooking “While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus’s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?” —Henry Louis Gates Jr., Harvard University “I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country.” —Leah Chase, Dooky Chase’s Restaurant, New Orleans, Louisiana “Marcus Samuelsson’s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus’s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own.” —Dana Cowin, Creative Director, Chefs Club International, And —