A James Beard Award–winning chef and author of several cookbooks, Marcus Samuelsson has appeared on Today, Charlie Rose, Iron Chef, and Top Chef Masters, where he took first place. In 1995, for his work at Aquavit, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.
In this book, the chef who former President Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw. This is an inside glimpse into how one of the world’s top chefs cooks in his home kitchen for those nearest and dearest to him.
The son of a black minister and a woman who would not admit she was white, James McBride grew up in "orchestrated chaos" with his eleven siblings in the poor, all-black projects of Red Hook, Brooklyn. "Mommy," a fiercely protective woman with "dark eyes full of pep and fire," herded her brood to Manhattan's free cultural events, sent them off on buses to the best (and mainly Jewish) schools, demanded good grades, and commanded respect. As a young man, McBride saw his mother as a source of embarrassment, worry, and confusion—and reached thirty before he began to discover the truth about her early life and long-buried pain.
In The Color of Water, McBride retraces his mother's footsteps and, through her searing and spirited voice, recreates her remarkable story. The daughter of a failed itinerant Orthodox rabbi, she was born Rachel Shilsky (actually Ruchel Dwara Zylska) in Poland on April 1, 1921. Fleeing pogroms, her family emigrated to America and ultimately settled in Suffolk, Virginia, a small town where anti-Semitism and racial tensions ran high. With candor and immediacy, Ruth describes her parents' loveless marriage; her fragile, handicapped mother; her cruel, sexually-abusive father; and the rest of the family and life she abandoned.
At seventeen, after fleeing Virginia and settling in New York City, Ruth married a black minister and founded the all- black New Brown Memorial Baptist Church in her Red Hook living room. "God is the color of water," Ruth McBride taught her children, firmly convinced that life's blessings and life's values transcend race. Twice widowed, and continually confronting overwhelming adversity and racism, Ruth's determination, drive and discipline saw her dozen children through college—and most through graduate school. At age 65, she herself received a degree in social work from Temple University.
Interspersed throughout his mother's compelling narrative, McBride shares candid recollections of his own experiences as a mixed-race child of poverty, his flirtations with drugs and violence, and his eventual self- realization and professional success. The Color of Water touches readers of all colors as a vivid portrait of growing up, a haunting meditation on race and identity, and a lyrical valentine to a mother from her son.
“This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.”
This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance.
JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for...
- Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons,
- Feijoada with Black Beans and Spicy Lamb Sausage,
- Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots,
- Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life.
Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook.