{"product_id":"shop-worn-copy-the-rise-black-cooks-and-the-soul-of-american-food-marcus-samuelsson","title":"Shopworn: The Rise: Black Cooks and the Soul of American Food (Marcus Samuelsson)","description":"\u003cp\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cb data-mce-fragment=\"1\"\u003e\u003cem\u003eShopworn Copies are final sale and may display slight cosmetic damages such as dinged corners, torn dust jackets and dented spines.  \u003c\/em\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis groundbreaking new cookbook celebrates contemporary Black cooking from chef, bestselling author, and TV star Marcus Samuelsson.\u003c\/p\u003e\n\u003cp\u003eIt 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.\u003cbr\u003e \u003cbr\u003eNow, in \u003ci\u003eThe Rise\u003c\/i\u003e, 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.\u003cbr\u003e \u003cbr\u003eThese 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. \u003cbr\u003e \u003cbr\u003eRecipes 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.\u003cbr\u003e \u003cbr\u003eA work of stunning breadth and beauty, \u003ci\u003eThe Rise \u003c\/i\u003eis more than a cookbook. It’s a movement.\u003cbr\u003e \u003c\/p\u003e\n\u003cp\u003e2020\u003c\/p\u003e","brand":"Hachette Book Group","offers":[{"title":"Default Title","offer_id":39959155638319,"sku":"16RIS1713","price":28.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/The-Rise_e6224bba-617a-4677-808a-9e60be533c01.jpg?v=1625866073","url":"https:\/\/nowservingla.live\/products\/shop-worn-copy-the-rise-black-cooks-and-the-soul-of-american-food-marcus-samuelsson","provider":"Now Serving","version":"1.0","type":"link"}