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The Red Rooster Cookbook : The Story of Food and Hustle in Harlem by M Samuelson
Stan:
Zakończona: 04-05-2024 22:09:40 CEST
Sprzedane za:
US $5,84
Około22,91 zł
Poprzednio US $8,99
Zaoszczędź US $3,15 (35% taniej)
Wysyłka:
Znajduje się w: Candler, North Carolina, Stany Zjednoczone
Dostawa:
Szacowana między So, 1 cze a Wt, 4 cze do 43230
Zwroty:
Płatności:
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Nr przedmiotu eBay: 305011962291
Ostatnia aktualizacja: 03-08-2023 17:24:00 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Parametry przedmiotu
- Stan
- ISBN
- 9780544639775
- Book Title
- Red Rooster Cookbook : the Story of Food and Hustle in Harlem
- Item Length
- 10in
- Publisher
- HarperCollins
- Publication Year
- 2016
- Format
- Hardcover
- Language
- English
- Item Height
- 1.3in
- Genre
- Cooking, History
- Topic
- Regional & Ethnic / International, United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Individual Chefs & Restaurants, Regional & Ethnic / American / General, General, Methods / General
- Item Width
- 7.9in
- Item Weight
- 49.1 Oz
- Number of Pages
- 384 Pages
O tym produkcie
Product Information
By the New York Times best-selling superstar chef Marcus Samuelsson, multicultural recipes and Southern comfort food from his restaurant Red Rooster, reflecting Harlem's storied past and vibrant present.
Product Identifiers
Publisher
HarperCollins
ISBN-10
0544639774
ISBN-13
9780544639775
eBay Product ID (ePID)
219160142
Product Key Features
Book Title
Red Rooster Cookbook : the Story of Food and Hustle in Harlem
Format
Hardcover
Language
English
Topic
Regional & Ethnic / International, United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Individual Chefs & Restaurants, Regional & Ethnic / American / General, General, Methods / General
Publication Year
2016
Genre
Cooking, History
Number of Pages
384 Pages
Dimensions
Item Length
10in
Item Height
1.3in
Item Width
7.9in
Item Weight
49.1 Oz
Additional Product Features
Lc Classification Number
Tx725.A1s344 2016
Reviews
"Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it's clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there . The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future -- vibrantly diverse, effortlessly cool ...t he book's real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --Eater "Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too." -- Fine Cooking "While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus's sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?" --Henry Louis Gates Jr., Harvard University "I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country." --Leah Chase, Dooky Chase's Restaurant, New Orleans, Louisiana "Marcus Samuelsson's Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus's glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own." --Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine "In the Red Rooster Cookbook , Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus's celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood." --Daniel Boulud, Chef/Owner, The Dinex Group, "Samuelsson's unorthodox Red Rooster Cookbook is a literary love letter to Harlem...he goes beyond recipes to write an ode to the neighborhood--and the people, places, and problems in it--that made him." --VanityFair.com "[T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson's] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there -- just as Samuelson so proudly and happily does." --Chicago Tribune "Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it's clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there. The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future -- vibrantly diverse, effortlessly cool...the book's real charm lies in what it captures: the spirit of this particular place." --The New York Times "Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook. The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man, like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --Eater "Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too." --Fine Cooking "While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus's sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?" --Henry Louis Gates Jr., Harvard University "I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country." --Leah Chase, Dooky Chase's Restaurant, New Orleans, Louisiana "Marcus Samuelsson's Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus's glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own." --Dana Cowin, Creative Director, Chefs Club International, And, "While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus's sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?" --Henry Louis Gates Jr., Harvard University "I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country." --Leah Chase, Dooky Chase's Restaurant, New Orleans, Louisiana "Marcus Samuelsson's Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus's glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own." --Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine "In the Red Rooster Cookbook , Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus's celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood." --Daniel Boulud, Chef/Owner, The Dinex Group , " [T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson's] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there -- just as Samuelson so proudly and happily does." -- Chicago Tribune "Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it's clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there . The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future -- vibrantly diverse, effortlessly cool ...t he book's real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --Eater "Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too." -- Fine Cooking "While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus's sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?" --Henry Louis Gates Jr., Harvard University "I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country." --Leah Chase, Dooky Chase's Restaurant, New Orleans, Louisiana "Marcus Samuelsson's Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus's glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own." --Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine "In the Red Rooster Cookbook , Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus's celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood." --Daniel Boulud, Chef/Owner, The Dinex Group, "Samuelsson''s unorthodox Red Rooster Cookbook is a literary love letter to Harlem ...he goes beyond recipes to write an ode to the neighborhood--and the people, places, and problems in it--that made him." --VanityFair.com " [T]he Red Rooster Cookbook is more than a collection of recipes and anecdotes from [Samuelsson''s] Harlem restaurant. It is a tribute to this world-renowned New York neighborhood and the people who live and work there -- just as Samuelson so proudly and happily does." -- Chicago Tribune "Mr. Samuelsson was born in Ethiopia and raised in Sweden, but he has made Harlem his home, and it''s clear in 'The Red Rooster Cookbook: The Story of Food and Hustle in Harlem' that he has found magic there . The restaurant, which opened in 2010, was a meditation on modern Harlem, an embrace of its past and a vision for its future -- vibrantly diverse, effortlessly cool ...t he book''s real charm lies in what it captures: the spirit of this particular place ." --The New York Times " Beloved New York City chef Marcus Samuelsson strikes again with The Red Rooster Cookbook . The chef -- who has four other cookbooks, plus a memoir, to his name -- presents recipes from his dynamic Harlem restaurant, each reflecting the unique cultural influences of both the place and the man , like Ethiopian spice-crusted lamb and brown butter biscuits. Along with recipes, the book offers essays and vintage photos of Harlem scenes gone by." --Eater "Samuelsson sheds light on what compelled him to leave the world of foie gras and foams to cook, literally and figuratively, closer to home. The result is a restaurant-and now a cookbook-featuring his style of soul food, embracing American, Ethiopian, and Swedish comfort dishes... [M]usic, specifically jazz, informs Samuelsson's neighborhood, his writing, and given its many riffs and collaborations, his cooking style, too." -- Fine Cooking "While Harlem has long occupied a mythical place in the American imagination, it is also a place where human beings live, work, raise and educate their children, and eat. The revitalization of Harlem is one of the most important social and economic developments of this generation, and the role of cultural institutions is central to that process. To a list including the Studio Museum and the Schomburg Center, one must add the Red Rooster, which has rapidly become the gathering place for the cultural glitterati, where conversation and music are nourished by Marcus''s sublime cuisine. Who would have thought that Ethiopia and Sweden and the American South would meet on a menu in Harlem?" --Henry Louis Gates Jr., Harvard University "I met Marcus Samuelsson when he was just twenty-four years old and already a three-star chef at Aquavit. His humility and humble ways impressed me so much. Marcus taught me how to appreciate the work and the cooking that I do. His inclusive cuisine served at Red Rooster personifies Harlem and the gumbo pot of this country." --Leah Chase, Dooky Chase''s Restaurant, New Orleans, Louisiana "Marcus Samuelsson''s Red Rooster Cookbook has all the honesty, heart, and good taste that we have come to expect from this great chef. As I read this book, I felt immersed in Marcus''s glorious Harlem-centric universe. And then when I cooked from the book, I felt as if I got to make a little of his magic into my own." --Dana Cowin, Creative Director, Chefs Club International, And Former Editor-In-Chief, Food & Wine "In the Red Rooster Cookbook , Marcus will show you in a very tasty way his passion and talent for soul food and his love for music. The book is full of colorful images and original recipes inspired by the melting pot of his life in Harlem. Marcus''s celebration of American cuisine will take you on a tantalizing journey that has transformed the dining scene in his legendary New York neighborhood." --Daniel Boulud, Chef/Owner, The Dinex Group
Copyright Date
2016
Lccn
2016-037226
Intended Audience
Trade
Illustrated
Yes
Opis przedmiotu podany przez sprzedawcę
Sprzedawca ponosi pełną odpowiedzialność za wystawienie tej oferty sprzedaży.
Nr przedmiotu eBay: 305011962291
Ostatnia aktualizacja: 03-08-2023 17:24:00 CEST Wyświetl wszystkie poprawkiWyświetl wszystkie poprawki
Wysyłka i obsługa
Lokalizacja przedmiotu:
Candler, North Carolina, Stany Zjednoczone
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Barbados, Gujana Francuska, Gwadelupa, Libia, Martynika, Nowa Kaledonia, Polinezja Francuska, Reunion, Rosja, Ukraina, Wenezuela
| Wysyłka i obsługa | Do | Usługa | Dostawa*Zobacz uwagi o dostawie |
|---|---|---|---|
| US $4,87 (około 19,10 zł) | Stany Zjednoczone | Wysyłka ekonomiczna (USPS Media MailTM) | Szacowana między So, 1 cze a Wt, 4 cze do 43230 |
| Czas na wysłanie |
|---|
| Zwykle wysyłam przesyłkę w ciągu 3 dni roboczych po otrzymaniu rozliczonej płatności. |
| Podatki |
|---|
| Podczas realizacji transakcji mogą zostać naliczone podatki. Dowiedz się więcejDowiedz się więcej o płaceniu podatku za zakupy na eBay. |
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r***o (207)- Opinie wystawione przez kupującego.
Ostatni miesiąc
Zakup potwierdzony
Great purchase. Book came as described. Sticker residue was easily removed, so book was virtually brand new.
r***o (207)- Opinie wystawione przez kupującego.
Ostatni miesiąc
Zakup potwierdzony
Great purchase. Book came as described. Sticker residue was easily removed, so book was virtually brand new.
e***a (808)- Opinie wystawione przez kupującego.
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Wonderful seller. Thank you.
i***h (545)- Opinie wystawione przez kupującego.
Ostatnie 6 miesięcy
Zakup potwierdzony
Nice packaging.