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

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

"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

"The Rise 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." — Kimberly Jones, activist, writer, and filmmaker

"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." — 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