The Rise

Black Cooks and the Soul of American Food: A Cookbook


By Marcus Samuelsson

With Osayi Endolyn

With Yewande Komolafe

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An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes.

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 in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence.
Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as:
  • Chilled corn and tomato soup in honor of chef Mashama Bailey
  • Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris
  • Crab curry with yams and mustard greens for Nyesha Arrington 
  • Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan
  • Island jollof rice with a shout-out to Eric Adjepong
  • Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel
  • Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin
A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.




Mar Cocktail/The Bowie

Sea Moss Delight Smoothie


Lagos Plantains with Yaji (Suya Spice) Dip

Oyster Cucumber Shooters

Crudités with a Carrot Double Dip

Corn and Crab Beignets with Yaji (Suya Spice) Aioli


Independence Soup

Chilled Watermelon and Red Pepper Soup with Pickled Berries

Chicken Neck Soup with Oyster Mushrooms

Leah Chase Gumbo

Chilled Corn and Tomato Soup

Pepper Broth with Beef Heart


Tomato and Peach Salad with Okra, Radishes, and Benne Seed Dressing

Crispy Carolina Millet Salad with Cow Peas

Charred Okra Salad

Spicy Grilled Garden Egg Salad

Collard Green and Fresh Cheese Salad

Callaloo and Bitter Greens Salad with Smoked Fish and Egusi Seeds


Spiced Catfish with Pumpkin Leche de Tigre

Seared Scallops with White Soy Butter and Bok Choy

Spice-Roasted Black Cod and Carrots with Benne Seed Dressing

Quick Salted Salmon with Carrot Broth and Mushrooms

Shellfish Stew with Black Rice

Gold Coconut Broken Rice with Tamarind-Glazed Halibut

Shrimp Fritters with Bitter Greens and Grapefruit

Citrus-Cured Shrimp with Injera Handrolls and Awaze

Banana Leaf Snapper with Chickpeas and Coconut Rice

Tuna and Scallop Aguachile

Salmon Rillettes with Injera

Chermoula Rainbow Trout with Slab Bacon

Marinated Croaker Collars with Citrus and Green Mango Salad

Grilled Piri Piri Shrimp with Papaya and Watermelon Salad

Crab Curry with Yams and Mustard Greens

Seafood Stew with Cassava Dumplings

Bake and Shark Island Fish Sandwiches

Okra and Creek Seafood Stew

Broken Rice Peanut Seafood Stew

Papa Ed’s Shrimp and Grits

Citrus Scallops with Hibiscus Tea

Grilled Snapper with Goober Pea Marinade and Moyo

Fish Cakes with Birmingham Greens Salad

Kelewele Crusted Catfish with Yucca Fries and Garden Egg Chow Chow

Spiced Butter-Poached Shrimp and Potatoes


Chicken Liver Mousse with Croissants

Coconut Fried Chicken with Sweet Hot Sauce and Platanos

Chicken and Shrimp Tamarind Broth with Rice Noodles

Chicken Kofta with Charred Okra Salad and Yogurt Sauce

Sunday Roast Chicken with Chickpeas and Couscous

Bird and Toast

Fried Chicken and Waffles with Piri Piri Glaze

Boston Bay Jerk Chicken with Roti

Smoked Duck with Sorghum-Glazed Alliums


Steak Frites with Plantain Chips and Green Vinaigrette

Chorizo Hash with Cured Egg and Horseradish on Toast

Pork Griot with Roasted Pineapple and Pikliz

Steak Afrique with Sauce Yassa

Oxtail Pepperpot with Dumplings

Smoked Venison with Roti and Pine Nut Chutney

Big Ole Pork Chops with D.R. Mangú

Flaky Andouille and Callaloo Hand Pies with Red Pepper Sambal

Tamarind-Ginger Roasted Pork, Lettuce, Coconut-Spiced Rice

Country-Style Spare Ribs with Pickled Greens Slaw

Pork and Beans with Piri Piri Sauce

Steak Tartare with Berbere Spice Brown Butter

Good Vibes Curry Goat

Portland Parish Lamb Pie

Braised Goat Shoulder with Locust Bean and Chili Oil

Grilled Short Ribs in Piri Piri Marinade

Rodney’s Ribs with Baked Cowpeas

Short Ribs with Get Up Sauce and Green Beans


Haitian Black Rice and Mushrooms

Rice and Peas

Island Jollof Rice

Hoja Santa Cheese and Chorizo Blue Corn Grit Cakes

Couscous and Roasted Figs with Lemon Ayib and Honey Vinaigrette

Crab and Chile Chitarra Pasta

Ayib and Sweet Potato Ravioli with Berbere Spice Brown Butter

Zaza’s Doro Wat Rigatoni

Next Day Grits

Farro in Jollof Sauce

Taro and Millet Croquettes

Fonio Stuffed Collards with Pepper Sambal and Sauce Moyo


Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter


Cassava Dumplings with Callaloo Puree

Roasted Cauliflower Steaks with NOLA East Mayo

Brussels and Dry Shrimp

Bitter Greens


Pickled Greens (Kimchi Style)

Roasted Carrots with Ayib and Awaze Vinaigrette

Beets with Sage Leaf and Dukkah Spice

Lamb Wat with Fries and Cauliflower Cheese Sauce

Steamed Cabbage

Bullock Fries

Bean Fritters

Mangú with Eggplant Escabeche

Lentil Dal with Seasonal Vegetable Sauté






Coco Bread Buns

Donna’s Pull-Apart Fresh Dinner Rolls



Grilled Chickpea Flatbread with Lentil Dal

Teff and Brown Butter Biscuits with Shaved Country Ham

Scott Family Hushpuppies with Peanut Succotash


Tigernut Custard Tart with Cinnamon Poached Pears

Baobab-Buttermilk and Broiled Peach Popsicles

Sweet Wild Berry Pie with C&C Crumble

Leftover Wine Spiced Chocolate Cake with Mulled Wine Raspberries

Auntie’s Layer Cake with Pecans and Mango

Spiced Lemon Chess Pie

Saffron Tapioca Pudding with Amaro Marinated Strawberries

Pots de Crème with Benne Seed Praline and Roasted Pineapple

Montego Bay Rum Cake

Ginger and Hibiscus Flower Granita


Aged Butter



Baked Cow Peas

Basic Tigernut Pie Crust

Benne Seed Dressing

Berbere Spice Brown Butter

Caramelized Honey Vinaigrette

Charred Okra Salad

Chermoula Spice Blend

Chicken Liver Mousse

Classic Croissants

Coco Bread Buns

Cured Egg Yolks

Dukkah Spice Blend

Fresh Cheese

Garden Egg Chow Chow

Get Up Sauce

Green Curry Paste

Harissa Charred Tomato Vinaigrette

Honey Butter

Honey Simple Syrup


Island XO Sauce

Kelewele Spice Blend


Lentil Dal with Seasonal Vegetable Sauté

Locust Bean and Chili Oil

Peanut Succotash

Pecan Prune Butter

Pickled Green Tomatoes

Pickled Greens (Kimchi Style)

Pickled Peaches

Pine Nut Chutney with Honey

Piri Piri Marinade

Red Palm Oil Vinaigrette

Rice and Peas

Roasted Red Pepper Sambal


Sauce Moyo



Sorghum Butter

Ssäm Sauce

Tamarind-Ginger Glaze

Toasted Pecan and Date Molasses Butter

Yaji (Suya Spice) Aioli

Yaji (Suya Spice) Blend


Black is not a taste. Or is it?

Black food is not monolithic. It’s complex, diverse, and delicious—stemming from shared experiences as well as incredible individual creativity.

Black food is American food, and it’s long past time that the artistry and ingenuity of Black cooks were properly recognized. The Rise is part of that conversation, and this book is my perspective on what’s so exciting about the culture we share.

The Rise stands on three pillars:


of our food and rituals.

Black Americans have contributed so much to this country’s food and culture without proper acknowledgment—a pattern of erasure that continues today.

We have to name it, so we can claim it.


of history, where we started, and where we’ve gone.

Black people have a different starting point in this country, linked through history to enslavement and racism. Yet Black cooks have created an engine of culture and creativity that inspires the world.

Let’s document that.


for the future.

By celebrating the incredible chefs, writers, and activists at work today, we can encourage the next generation to join the creative space, culture, and industry of American food, and create a new kind of value proposition in the food world.

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.

Let’s cook, let’s eat, let’s Rise.


It’s the last week of February, and I’m in Miami setting up my new restaurant, Red Rooster Overtown. I’m talking to chefs, cooks, dishwashers, investors, all part of the frantic setup before we open.

Fast forward to a week later and this coronavirus is real.

Twenty-five years of work, from coming to the US as an immigrant in the mid-90s to growing up as a chef at Aquavit to opening Red Rooster in Harlem and expanding to Overtown, is falling apart.

It only took ten days.

My phone rings. I speak with my business partner in Miami. The opening is not going to happen. We let go of the staff we’ve been training for weeks. Marcus B&P in Newark, New Jersey, follows, and then Red Rooster in Harlem. I don’t want to shut down. I want to hold on.

The next day, everything is still. The first time in years.

I gather with my team and we pivot. Who can help us out of this—knowing that Covid-19 will live very differently in Harlem, Newark, and Overtown compared to the rest of America? One thing about being Black and an immigrant is that I never really trust the system—you learn to go through a lot of adversity on your own. I think about my father, a leader in a small Ethiopian village. How he led his people to build a well out of nothing. How every night they prayed and held themselves with dignity. Now is the time to pull from that side of me.

The first call is to José Andrés and World Central Kitchen. In two weeks, José’s team helps transform Red Rooster Harlem into a community kitchen to feed hundreds of people a day. The next question is who will stay in Harlem to help? Robert, our greeter, is in. Jamie, our server, says, “I can.” Nicolette, our hostess, says to count her in as well.

I don’t know what to expect from our first days of service. Would there be nurses on the line? Firemen? Teachers? Or the folks who most of the time we ignore? The homeless. Folks from the nearby methadone center. They become our new regulars. The daily number rises to five hundred, and more.

Chicken one day, gumbo the next. Then rice and beans. Chile con carne after that.

We start a new routine I never learned in cooking school. Instead of yelling “Behind you! Hot pan!” we yell “Six feet apart! Please stay in line.” Robert coaches the line on social distancing. But how do you instruct someone who is high or mentally ill and appears unstable, next to a mother trying to get food for her family?

At the beginning of April, the folks who make up the food line shift again—the working class is now joining in. People start to arrive early. Jamie and Robert hold back portions for the elderly who can’t make the line, do an extra run to Ms. Johnson in 4B, to aunties and uncles who cannot stand for hours to receive a nourishing meal.

The worst calls have begun to come in. The virus is more than just numbers in the news. We lost my friend Chef Floyd Cardoz. Samuel Hargess Jr., from the iconic Paris Blues, is dead—a veteran of an incredible juke joint where the best musicians in the world have performed. Gary Samuels, who played in our band for nine years every single Sunday, is now gone. Kerby, another door greeter, and Reggie, a manager, have each lost a parent. Customers are also dying.

We reach twenty thousand meals served, with kitchens firing away in Harlem, Newark, and Overtown. I never thought of cooks and servers as first responders. In this moment in America, once again, the immigrants are helping. The guy at the deli. The lady delivering your package. These people are the first to not get health insurance. The first to be looked down upon or pushed aside. They are my heroes.

Through this, we are survivors. Our heritage has long shown how we continue to prevail even when the light seems dim and fades to black. A cultural experience of healing that we must all go through now.

But Covid-19 is not the only disease infecting America. The pandemic will eventually be overcome, though its effects will stay in the Black community for longer than elsewhere.

The bigger disease we must fight is the virus of systemic racism.

Alongside the rise of the coronavirus this year, we saw the killings of Ahmaud Arbery, Breonna Taylor, and George Floyd by police. David McAtee, who ran YaYa’s BBQ Shack in Louisville, often served food at no cost to struggling members of his neighborhood and police officers, yet he was killed by the Kentucky National Guard in the aftermath of Black Lives Matter protests. In these and too many other violent tragedies we have seen the ugliest and worst of America.

We have also seen the bravest and best in response. Some of the most important work in fighting back against racism has happened during this pandemic. Although John Lewis passed during this time, his legacy has never been stronger. The changes we are a part of now are having a ripple effect—not only in America’s Black communities and communities of people of color, but in marginalized and Black communities throughout the world.

It will also have a tremendous impact on the food industry.

Food has always been part of the movement for racial justice. Change has often come from ordinary people doing extraordinary things through food, and changing our table. Take Georgia Gilmore, a mother of six in Alabama who fed and funded the Montgomery bus boycott for more than a year in the 1950s. Her cooking and efforts to organize the “Club from Nowhere” raised hundreds of dollars a week for the civil rights movement. Or Zephyr Wright, the chef for Lyndon B. Johnson, who was constantly in the President’s ear about injustice and how America needed to change, and who later was invited by the President to personally witness the signing of the Civil Rights Act of 1964.

Sometimes leaders are famous and widely documented. Sometimes they are not as well-known. The contributions of Black people in this country have always been underdocumented and undervalued. We can change that narrative. And we must.

We have to get rid of our biggest wound in America: racism. I hope that feeding each other, learning about our food and who makes it, is part of what will help us heal.

The Rise was created to highlight the incredible talent and journey of Black chefs, culinarians, and writers at work today, and to show how the stories we tell can help make a more equitable, just industry. I hope this work, and this moment, leads to us raising up Black winemakers, authors, and farmers. I hope it leads to us supporting the next generation of Black chefs and hospitality workers who will change our industry forever. And I hope that this movement becomes a part of a permanent and much broader social change.

So much beauty and achievement has come out of tough times throughout history, and it is inspiring to see communities across the globe coming together to care for one another. We also know that the road “back” from the current crisis will be harder for Black people because of the systemic challenges that disproportionately affect Black restaurateurs and creators of all kinds. That’s why it’s so important for everyone to help bring more equity to this industry. See the Resources section here for a few starting points to take this message and turn it into action in your own life.

We are the Black Food Community: Black chefs, Black servers, Black bartenders, Black food writers, Black culinary historians, Black recipe developers. Our food stems from challenged communities and challenged times. It comprises enslavement, poverty, and war, yet our food has soul, and has inspired and fed many. We will rise, we will shine, we are survivors.

Black Food Matters.

Marcus Samuelsson

July 2020

Where Black food is headed: chefs and recipes on the cutting edge, and who’s got next.


DAVID ZILBER, chef, Copenhagen, Denmark

Baked Sweet Potatoes with Garlic-Fermented Shrimp Butter

Chorizo Hash with Cured Egg and Horseradish on Toast

EDOUARDO JORDAN, chef, Seattle, WA

Lagos Plantains with Yaji (Suya Spice) Dip

Oyster Cucumber Shooters

Spiced Catfish with Pumpkin Leche de Tigre

ERIC GESTEL, chef, New York, NY

Chicken Liver Mousse with Croissants

Seared Scallops with White Soy Butter and Bok Choy

Steak Frites with Plantain Chips and Green Vinaigrette

GREGORY GOURDET, chef, Portland, OR

Pork Griot with Roasted Pineapple and Pikliz

Haitian Black Rice and Mushrooms

Independence Soup

NINA COMPTON, chef, New Orleans, LA

Cassava Dumplings with Callaloo Puree

Roasted Cauliflower Steaks with NOLA East Mayo

SHAKIRAH SIMLEY, food justice advocate, San Francisco, CA

Tomato and Peach Salad with Okra, Radishes, and Benne Seed Dressing

STEPHEN SATTERFIELD, publisher, Atlanta, GA

Spice-Roasted Black Cod and Carrots with Benne Seed Dressing


Coconut Fried Chicken with Sweet Hot Sauce and Platanos

Oxtail Pepperpot with Dumplings

Smoked Venison with Roti and Pine Nut Chutney


Quick Salted Salmon with Carrot Broth and Mushrooms

Crispy Carolina Millet Salad with Cow Peas

JJ JOHNSON, chef, New York, NY

Shellfish Stew with Black Rice

Gold Coconut Broken Rice with Tamarind-Glazed Halibut

JONNY RHODES, chef, Houston, TX

Brussels and Dry Shrimp

Shrimp Fritters with Bitter Greens and Grapefruit

ERIC ADJEPONG, chef, Washington, DC

Island Jollof Rice

Steak Afrique with Sauce Yassa

MARIYA RUSSELL, chef, Chicago, IL

Citrus-Cured Shrimp with Injera Handrolls and Awaze

ANONYMOUS CHEF, chef, San Diego, CA

Banana Leaf Snapper with Chickpeas and Coconut Rice

Tuna and Scallop Aguachile

TIANA GEE, chef, New York, NY

Chicken and Shrimp Tamarind Broth with Rice Noodles


Big Ole Pork Chops with D.R. Mangú

ALMIRA SESSION, chef, New York, NY

Salmon Rillettes with Injera

We start by looking at the future. This chapter is about the way Black food is being expressed today—how a vanguard of chefs, creators, and activists are pushing the cutting edge forward. They are doing things that weren’t widely acceptable or possible before. Not every person here is of a generation younger than mine—and this is far from an exhaustive compilation of the creative minds making moves. But many of these opportunities are new, and these professionals are creating an exciting, more equitable future.

What’s next in Black cooking is delicious. But what excites me is not just what the food looks like on the plate. I’m excited by a change in visibility, what the food industry looks like at all levels. Representation matters—in the test kitchen or food lab like David Zilber, in the fine-dining kitchen like Gregory Gourdet, running businesses like Edouardo Jordan and Nina Compton, at the helm of a media company like Stephen Satterfield, or in City Hall like Shakirah Simley.

Even if our work isn’t driven by identity, just being where we are is powerful. Representation shows a future generation what’s possible.

Take Stephen’s Whetstone Media—a successful, independent, Black-owned platform that publishes a magazine and podcast diving deep into the origins of food around the globe at a time when legacy media is struggling. Or Gregory, who started his professional career cooking in French traditions, but discovered new energy by sharing his own Haitian heritage at the table. Edouardo trained at the French Laundry and wanted to prove himself as a chef with his Italian restaurant Salare before he blew the doors off with JuneBaby, which focuses on African American foodways. And Shakirah, with over a decade in food and social justice, shows how food is political.

In my work, I’m constantly thinking about creating opportunities for others. At Harlem EatUp!, the festival I host that celebrates the neighborhood’s food, arts, and culture, it’s not at all hard to find Black talent—folks like Charles Gabriel of Charles Pan Fried Chicken, Lexis Gonzalez of Lady Lexis Sweets Shop, and Raymond Mohan and Leticia Skai Young of Lolo’s Seafood Shack. There are chefs, caterers, bloggers, folks with retail businesses. You don’t have to work in a traditional restaurant to be part of today’s food conversation—nor should you have to. The traditional barriers to entry have maintained a system that perpetuates inequality and bias. It’s past time for them to be dismantled.


  • Named ONE OF THE MOST ANTICIPATED COOKBOOKS OF THE YEAR by Eater, Epicurious, The Kitchn
  • [The Rise] is an invigorating, joyous, and deeply nuanced illustration of the complexity of Black foodways, one that weaves together conversations about history, artistry, authorship, race, class, and culture with 150 recipes that incorporate ingredients and techniques from around the globe... [It] doesn’t claim to be an encyclopedic compendium of Black cooking; instead, it’s a celebration, one that honors the past while looking ahead, challenging assumptions even as it feeds you well.—Rebecca Flint Marx, Eater
  • This book is a celebration of Black excellence in cooking — something that is always important, and feels essential for 2020. With 150 recipes, Marcus Samuelsson illustrates how “Black cooking is the engine of what we commonly understand to be American food.” Each recipe in the book honors various chefs, activists, artists, authors, and historians who “illuminate the space we share"... It’s a book you’ll want to cook from, but also sit down and read.—The Kitchn
  • By about book thirty of my preparation for this story, I start going through a checklist for each option. Does this book inspire me? Teach me a new technique? Does it actually feed me: is it a book I’ll cook from, and not just read? The Rise, written by Marcus Samuelsson and Osayi Endolyn, with recipes by Yewande Komolafe and Tamie Cook, does all three. It’s a book about Black excellence in the food world; the recipes have roots in the Caribbean, the American South, and Africa. They are both nostalgic and forward-thinking.—Epicurious
  • The Rise is not just a recipe collection; it is a tool for change—The New York Times Book Review
  • While years in the making, The Rise reads like a response to the racial awakening that has defined the tumultuous spring and summer of 2020... [It] joins other recent cookbooks, notably by Toni Tipton-Martin, in celebrating the diversity of Black American food, and by making Black chefs and cooks the center of the story of American cuisine. The book also suggests a strategy for responding proactively to this moment: read, cook, reflect. Now repeat.—The New York Times
  • Along with James Beard Award–winning author Osayi Endolyn and recipe developers Yewande Komolafe and Tamie Cook, [Marcus Samuelsson] takes readers on a culinary journey to discuss the diversity, history, culture, and spirituality that Black food and Black chefs express. Among biographies highlighting the culinary contributions of dozens of contemporary Black chefs including Shakirah Smiley, Nina Compton, and Eric Gestel, readers will find more than 150 delicious recipes, each shared in tribute to their work... 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
  • 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
  • Co-written with Osayi Endolyn, Chef Marcus Samuelsson's long-awaited cookbook, The Rise: Black Cooks and the Soul of American Food, profiles the next generation of Black chefs and creators like Kwame Onwuachi and Adrienne Cheatham shaping America's culinary future. We cannot recommend this book highly enough.—Food & Wine
  • The book challenges the notion that Black cooking has one monochromatic definition and puts the chefs who create it on their proper pedestal. The authors argue that there is no American food without Black food and offer over 150 recipes to prove their point...It's shameful I've never tried cooking something as simple and filling as rice and peas (learning also that peas' actually means red beans in this traditional dish.) Sad, too, that I'd never heard of most of these chefs, but "The Rise" offers help for the ignorant like me with easy-to-follow recipes combined.—CNN Travel
  • With The Rise, my friend Marcus shows the incredible diversity of America’s Black Experience when it comes to food. We are more than what’s considered traditional “soul food” and The Rise shows you why.—Al Roker
  • The Rise is more than a cookbook; it is a conversation, a collaboration, and, above all, a declaration that Black Food Matters.—Vogue
  • The Rise was created to highlight the incredible talent and journey of Black chefs, culinarians, and writers at work today, and to show how the stories we tell can help make a more equitable, just industry... This is not a compilation cookbook, but rather it’s the fruit of Samuelsson and his team thinking deeply about the contributions of each of these chefs to our national culinary discourse and channelling them in creation of new recipes... Here’s to us all swapping our Zagats for The Rise as we plan our first post-pandemic road trips, windows down, and singing these names at the top of our lungs.—Porchlight Books
  • Part cookbook, part history book, part chronicle of today’s Black chefs, Chef Marcus Samuelsson’s new book, The Rise: Black Cooks and the Soul of American Food, is an ode to the complexity of Black cuisine... it’s also a call for society to recognize the contributions of this cuisine, a mission standing on three pillars: “authorship of our food and rituals; memory of history, where we started, and where we’ve gone; and aspiration for the future."—Shondaland
  • ...a gorgeous celebration of Black cooks and their valuable contribution to the contemporary culinary world. Samuelsson tells his own story and profiles Black chefs, writers, and others from across the country with 150 recipes highlighting this vast wealth of creativity and influence that deserves to be acknowledged and honored.The Rise is a cookbook for our times, one that elevates awareness and brings a feast of delicious dishes to home cooks everywhere.—Amazon Book Review
  • It’s hard to think of a book better-timed than Marcus Samuelsson’s The Rise: Black Cooks and the Soul of American Food, a luminous journey through the many splendored worlds of black-American cuisine. Part cookbook, part tasty history lesson, it adds a sweet note to the belated celebration of under-appreciated black artists, writers, filmmakers, inventors and business innovators. The book’s also a mood-lifter for this terrible pandemic year. What’s more heartwarming than 300 pages of food illustrations so luscious-looking, you want to eat them off the pages?

    New York Post
  • Bestselling author, chef, and TV star Marcus Samuelsson has put together 150 recipes that celebrate contemporary Black cooking. It’s about time more Black cooks and creators are recognized in the American culinary world...It’s more than a cookbook — it’s a celebration.

  • This gorgeous book is part history lesson, part stirring memoir with generous helpings of love for Black chefs, authors, scholars and food industry leaders who are living proof that Black Food Matters.—Forbes
  • The Rise is a cookbook for our times, one that elevates awareness and brings a feast of delicious dishes to home cooks everywhere.—The Amazon Book Review
  • ...A fascinating, deeply researched journey into the primary role that Black foodways plays in American cooking. Readers are introduced to a rich talent pool of contemporary Black chefs, and their diverse work comes alive in nearly 150 recipes. It's the kind of cookbook that's equally at home on the nightstand and in the kitchen.—Star Tribune
  • A journey through food and history that will leave hearts (and bellies) full. No reservation required.—Bloomberg
  • In The Rise, Marcus Samuelsson gathers food, culture and history to highlight the diverse deliciousness of Black cooking.—Taste of Home
  • ...A book that's unlike any other.—5280 Denver

On Sale
Oct 27, 2020
Page Count
336 pages

Marcus Samuelsson

About the Author

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. Samuelsson was crowned champion of Top Chef Masters and Chopped All Stars, and was the guest chef for President Obama’s first state dinner. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on underserved youth. Author of several cookbooks in addition to the NewYork Times bestselling memoir Yes, Chef, Samuelsson also co-produces the annual Harlem EatUp! festival, which celebrates the food, art, and culture of Harlem. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 150,000 meals to those in need. Follow him on Instagram, Facebook, and Twitter at @MarcusCooks. 
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.

Yewande Komolafe is a writer, recipe developer, and food stylist from Lagos, Nigeria. She develops recipes that lend taste and texture to her experience as an immigrant in the United States. A regular contributor to the New York Times, her work has also appeared in WhetstoneTaste CookingFood + WineSaveur, and several other platforms and publications. She lives in Brooklyn with her husband, daughter, and many jars of spices.

Learn more about this author