The Rise: Black Cooks and the Soul of American Food: A Cookbook

Chef Samuelsson shares his passionate Black food culture journey with us all! Beautifully textured stories and recipes fills the book from cover to cover. Love it!

The book is in great condition. Nice edition to my collection.

This was a gift and the recipient loved it. They shared that this book was essential to both appreciating and learning about cooking for global Black cuisine. Great recipes, stories, and photos!

We have had several of the dishes in this book and they are wonderful!! :)

I was pleasantly surprised that there were great recipes by others. I really like this cookbook. A real step up from the norm.

A cookbook and a food manifesto that taught me that the African diaspora brings layers of flavors from the ancient spice trade and staples from sub-saharan Africa that infuse the foods of Caribbean and the United States. The chefs of the African Diaspora, like Samuelsson, are today's brilliant innovators, following in the footsteps of the Jemima Code as described by Toni Tipton-Martin, and with the diverse flourishes she captured in her Jubilee. I've taste tested a half dozen of the recipes in honor of those chefs, and am a convert to using these spice mixtures. Together, we can all rise!

I amso love with this cookbook!! I've read it from cover to cover! The graphics and overall design it so beautifully put together and the stories that honor and highlight African contributions to American cuisine are both informative and are taking their rightful place in the culinary limelight. I highly recommend anyone to purchase a copy of this awesome cookbook.

This is a very good book about the diversity of recipes and people who cook from them. Samuelson was once a chef in my state and had a very popular restaurant. He's moved on since and has done some TV cooking series as well as opening restaurants elsewhere. His perambulations show in the quality of the recipes and the stories he has to tell about the food.

This book is legit! I was blown away by the vast number of incredible chefs, featured in this book. It features Leah Chase, from Dooky Chase, to Michael Twitty, author of the cooking gene. The recipes look daunting but surprisingly accessible. It taught me how to make croissants-from scratch! This picture is from my third batch.

Thanks for not only the great recipes but for being very honest and bringing to light the struggles for Black people in this industry. Thanks for honoring the old timers. Thanks for covering all types of black food. By the way, I LOVE seeing you on Chopped. Things will get better and your restaurants will rise again. Blessings

Chef Samuelsson shares his passionate Black food culture journey with us all! Beautifully textured stories and recipes fills the book from cover to cover. Love it!

The book is in great condition. Nice edition to my collection.

This was a gift and the recipient loved it. They shared that this book was essential to both appreciating and learning about cooking for global Black cuisine. Great recipes, stories, and photos!

We have had several of the dishes in this book and they are wonderful!! :)

I was pleasantly surprised that there were great recipes by others. I really like this cookbook. A real step up from the norm.

A cookbook and a food manifesto that taught me that the African diaspora brings layers of flavors from the ancient spice trade and staples from sub-saharan Africa that infuse the foods of Caribbean and the United States. The chefs of the African Diaspora, like Samuelsson, are today's brilliant innovators, following in the footsteps of the Jemima Code as described by Toni Tipton-Martin, and with the diverse flourishes she captured in her Jubilee. I've taste tested a half dozen of the recipes in honor of those chefs, and am a convert to using these spice mixtures. Together, we can all rise!

I amso love with this cookbook!! I've read it from cover to cover! The graphics and overall design it so beautifully put together and the stories that honor and highlight African contributions to American cuisine are both informative and are taking their rightful place in the culinary limelight. I highly recommend anyone to purchase a copy of this awesome cookbook.

This is a very good book about the diversity of recipes and people who cook from them. Samuelson was once a chef in my state and had a very popular restaurant. He's moved on since and has done some TV cooking series as well as opening restaurants elsewhere. His perambulations show in the quality of the recipes and the stories he has to tell about the food.

This book is legit! I was blown away by the vast number of incredible chefs, featured in this book. It features Leah Chase, from Dooky Chase, to Michael Twitty, author of the cooking gene. The recipes look daunting but surprisingly accessible. It taught me how to make croissants-from scratch! This picture is from my third batch.

Thanks for not only the great recipes but for being very honest and bringing to light the struggles for Black people in this industry. Thanks for honoring the old timers. Thanks for covering all types of black food. By the way, I LOVE seeing you on Chopped. Things will get better and your restaurants will rise again. Blessings

Very nice cookbook, pictures are colorful, recipes are easy to follow.

Loved the book. I watched an interview by Marcus Samuelsson on CBS Sunday Morning talking about the book. The interview was so compelling I purchased it that day. After just reading the few pages I purchased it for a friends birthday. I don’t usually read cookbooks like novels, this one is...

I love this cookbook and every recipe is a classic elevated to a 5 star level!!

This is one of the best cookbooks I’ve ever purchased. Guests love it as well and often borrow recipes from my book when they visit. I LOVE the and cultural history of the chefs and the regional information on the ingredients.

Marcus Samuelson makes cuisine available to the average person that is so rich and alive it's amazing! I'm a huge fan and all of the recipes I've tried from the books he's put forth have been hits with friends & coworkers.

5 stars

Unique dishes that temp your palate from the pages to inspire the challenge of locating some of the ingredients, which, in turn, opens your mind to experiencing even more new and intersting foods and flavors.

Beautiful celebration of community through food. Recipes encompass a good portion of the African American Diaspora. Good recipes to help me use some of the seasonings I don't get to use often enough.

It's an educational read. I read it from cover to cover. I learned about southern, Caribbean and southern food history. Well written excellent recipes and photos.

I saw this cheif featured on NPR and received my copy. I'm very excited to get cooking- though it will be more fun when COVID ends and I can actually cook FOR someone else. THese recipes look amazing!

My son in law is from Eritrea(next to Ethiopia) and makes a lot of those dishes in the book! So interesting to find out about other black cooks and their recipes! Loved it.

Wonderful book about Black chefs and food. Its a great celebration of who you don't hear about often or don't know at all. I thank Marcus and Tony Tipton very much for bringing them upfront!

I love this book. It reads like a documentary. I haven’t tried cooking yet because I just received it a few days ago. I will use it, however and anticipate doing so.

This book is very good. Wonderful history and recipes.

I love cookbooks that include great storytelling. The pictures are beautiful and the recipes are written in a clear and concise manner. Love this book!

Love the book it is well done. The description of seem easy to follow and they are different than the usual cookbook recipes. The info about each submission is interesting

The book is full of great recipes, stories about chefs, and great pictures. Beautifully printed. I found plenty of recipes I want to try.

Gorgeous book with delicious recipes and an interesting and well written about the rise of food made by BIPOC in America and the slow rise of America’s recognition of their contributions.

So many good recipes. I've never read a cookbook that has so intricate stories as well. I liked the design of the book, inside and out.

Book itself is great. Delivery experience was pretty bad though.

Best recipe book in a long time The history of many unsung and notable chefs are introduced

This was a gift to my daughter who loved the book. She is a big fan of the author.

The recipes are interesting. However based on an interview I heard from Mr.Samuelson regarding this book my expectations were not met. I was expecting more of a dialogue between Samuelson and the other chefs whose recipes are featured. Even though I was expecting more dialogue between chefs, it is refreshing to see a cook book with this particular theme.

I really enjoyed this book and all the recipes and then reading all the stories from the different Cooks one of the best yet

A gift for an relative who loves to cook. He loved the pictures and bio of each chef. Highly recommend this book.

This is a gorgeous book. I bought it for my chef-curious nephew who is also adopted. Now, I need one for me.

Excellent cookbook but, as with many cookbooks that purport to discuss African American's historical contributions to American food, the book completely ignores contributions from America outside of the south. The author lives in NYC where the Aftican Burial Ground is older than the 13 original colonies.

Was a git

Wonderful book! Not only are there great recipes it includes such wonderful stories about each featured chef!

What a beautifully written cookbook.

Great book for your library whether you cook or not if you enjoy American culinary history.

As a professionally trained chef I can relate to the stories of the chefs featured in this book.

Gift for friend.

Bought it as a gift for my sister who loves to cook and collect cookbooks. She absolutely love it!

A great product, it was a gift for our neighbor who really likes that chef

Newly retired, I plan to try cooking many of the dishes. And to visit some of the places listed!

Recipes are complcated, but the stories told by the chefs are brilliant.

It was a gift for my wife and she loved it!

Well worth the price! The colors, the recipes, the well-deserved chefs' stories, the coverage, the photos!

This cookbook is making me be a better cook! Great book great read too!

Such a beautiful book you are well written documented specific very helpful

Marcus created a beautiful book of recipes and tributes to Black chefs.

Superb history in addition to mouth watering recipes. Fun and delicious.

I love the recipes

Do Not Know - Gave as a Gift

Great book and recipes.

Great illustrations and recipes.

Fully meets my expectations.

Excellent read and knowledge!

Simply beautiful & delicious!

Beautifully written..illustrations are beautiful

Insightful and beautiful.......

Awesomeness!

Gift

The recipes and stories are amazing, but all of the pages started falling out of the book the day we got it. I delayed returning it and just realized that the return window ended last Friday. Sadness. Not sure if I want to risk buying from this publisher again.

Hubby and I couldn't appreciate any of the recipes.

Worst cookbook... returned.

The Rise cookbook is unlike any other cookbooks I have been recently exploring. It’s a compilation of different recipes from different Black chefs across America. This book celebrates Black foods and recognizes Black cooks. I enjoyed reading the author’s note and learning about Black foods. The Rise “stands on 3 pillars: authorship, memory, and aspiration.” Definitely interesting to read mini biographies of different chefs and to have the chance to cook their specialties. Not all recipes in this cookbook have pictures unfortunately because pictures played a big role in determining what I want to eat. I like pictures of arts in places where the chefs reside like the murals on the walls of buildings in Detroit downtown and the Harriet Tubman Memorial statue in Harlem. I loved learning about different foods at the end of this cookbook! Interesting to know the origin of plantains and okra, among others. I have eaten plantains but not the same way as shown in this cookbook’s recipes. My mom utilized banana leaves to wrap some desserts before baking so it’s definitely on point in its description of the usage. There are many dishes to try and so far, I have learned how to cook two dishes from two different chefs. See below for pictures of me cooking Fish Cakes. I ate it with salad and then decided to eat with white rice. More and pictures at howusefulitis dot wordpress dot com Thank you Voracious Books for the gifted copy in an exchange for an honest review.

Beautiful book. But, ... Possible errors in recipes. i.e., page 282, “Get Up Sauce”....3/4 cup cloves??? Really? I assume it’s an error. If it’s not an error, maybe the name should be “Clove Sauce”. The problem is though, on many spices I really wouldn’t have a clue if there was an error. I hope there aren’t others.

When picking up a book by Marcus Samuelsson, the reader should prepare themselves for a treat on so many levels. More than a cookbook (although that is the section of the store where you'll find it), this is a history, set of biographies, social study, and yes, mouthwatering recipe collection, lavishly illustrated not only with the dishes whose inspiration and history he provides, but of Samuelsson himself and his endless array of colorful garments and scarves. Up to the minute, the book opens with a chapter on current life under the pandemic and its devastating effect on the restaurant community and his transformation of his Harlem institution, Red Rooster.

Looking forward to trying some recipes from this book. Its going to be a great cultural experience.

Gumbo without roux is a non sequitur.

I collect cookbooks- all kinds of cuisines as long as they are challenging and well written. I own over 200 and this is easily one of the top 5 I acquired on the last few years. Brilliant writing, mouth watering recipes and true warmth in the telling! Buy it !

Marcus, please curate spices, ingredients online or manufacture them yourself and sell them under your brand. As an African-American several generations removed from Africa, I'm unfamiliar with some spices ingredients. No big deal, I'm purchasing most of my groceries online these days so I'm sure I can find what I need online/Amazon but I'd much rather have your exquisite taste assist me. It's an honor to purchase another cookbook from you. I can't visit Harlem without stopping by Red Rooster. Big fan.

Great book!☺

Just got this book in the mail today!!! I love Marcus Samuelson! I followed him for years! Very accomplished and humbled spirit. This is a very unique compilation of great chefs and their recipes. Like a hands on experience from the PBS series, No Passport Required.