Samuelsson’s Red Rooster is likely the hottest spot north of 59th Street in Manhattan, a Harlem destination which offers modern soul food, Swedish classics, and anything else the chef feels captures the vibe of the neighborhood and his heritage. The recipes in this book are wildly unpredictable and we mean that in the best possible way: an old-school beef hash from Sweden that also incorporates miso and wasabi; Appalachian ham buns with chocolate gravy; raw beef dipped in Ethiopian awase sauce. Throughout the book Samuelsson is eager to tie his restaurant and his cooking there to the traditions of the neighborhood; his meditations thereon are often quite moving and vivid. Of all his cookbooks, Red Rooster seems to best capture what the chef has become as an American.
Color photographs through. Hardcover.