Cook the Book Challenge!

Marcus Samuelsson Cook the Book Challenge from the #RedRoosterCookbook

Introducing the #RedRoosterCookbook Cook the Book Challenge!

Once a week until the end of the year, I'll be posting a bonus from recipe from the cookbook here on the website. Home chefs can take the challenge by cooking the recipe, instagramming their dish and using the hashtag #RedRoosterCookbook.

Each week I'll pick my favorite shot and regram it on my account. I'll also update this blog post with each week's challenge and last week's winners.

Good luck and happy cooking!

Week 1 - Warm Quinoa with Vegetables and Eggs

Week 2 - Garlic 'N' Honey Roasted Sweets

Week 3 - Slow-Baked Blueberry Bread with Spiced Maple Syrup 

Week 4 - Quick-Cured Trout with Poblanos

Week 5 - Good Old Pound Cake

Week 6 - Iron-Pressed Chicken

Week 7 - Sweet Dog

Week 8 - Chocolate Cherry Cake

Help me Hustle The Red Rooster Cookbook!

Thanks so much for taking the time to read The Red Rooster Cookbook: The Story of Food and Hustle in Harlem! This book means a lot to me as it illustrates why I have come to love Harlem so much and why I call it home. I could use some help showing everyone that this cookbook is more than just a cookbook!

Social Media Superstar Gary Vaynerchuk has recently taken me under his wing. He tells me that it can be helpful to show people how to spread the word effectively. So, Gary V style, post it on your Instagram, write about it on your blog, tweet it out, review it on Amazon, or simply give it to a friend - any way you want to share it is cool. Check out his Insta tips below:

 

HOW TO WRITE AN INSTAGRAM BOOK REVIEW

1.      Take a photo of yourself with the book. Make sure the front cover is prominent and in focus.

2.      Write a brief review of the book. Did it make you think of Harlem? If you've never been, did it make you want to go? Do you think you'll try any of the recipes? Share it all!

3.      Be sure to tag me (@marcuscooks) and use hashtag #RedRoosterCookbook. Other tags you might want to use include #RedRooster and #Harlem

Announcing My Upcoming Red Rooster Cookbook

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The Red Rooster Cookbook is available online at AmazonBarnes & Noble and IndieBound.

I’m excited to announce that my upcoming Red Rooster Cookbook: The Story of Food and Hustle in Harlem will be released October 18th. I had such an incredible time compiling these dishes, and now I’m ready to share them with you.

Inside you’ll find deeply personal dishes, woven into the story of our neighborhood and our restaurant. Though food is at the center of Red Rooster, it’s about so much more than that to me. It’s become a key part of our vibrant Harlem community, encouraging new friendships and conversations over thoughtfully prepared food.

This book reflects my journey from Ethiopia to Harlem, influenced by flavors I discovered along the way. From Pork and Plantains to Chinese Steamed Bass and Fiery Noodles to Chicken and Waffles, each recipe is rooted in centuries of traditions and cultures that represent the sticky, sweet, specialness that is the reason I opened my restaurant uptown. These dishes will bring exciting global flavors into your home, and I hope they’ll expand your sense of adventure in the kitchen.

 

Marcus Off Duty Nominated for a James Beard Award

Off  Duty Cover Exciting news: my latest cookbook, Marcus Off Duty: The Recipes I Cook at Home, was just nominated for a James Beard Award! It is such an honor to see this book, full inspiration from friends and family and my reflections on chasing flavors, recognized by an organization as celebrated as the James Beard Foundation.

The nominations were announced this morning; Marcus Off Duty is one of three nominees in the General Cooking category. The full list of James Beard Foundation Book Awards nominees is below.

 

 

2015 James Beard Foundation Book Awards

For books published in English in 2014. Winners will be announced on April 24, 2015 at the Book,Broadcast & Journalism Awards Dinner on April 24th at Pier Sixty here in New York.

American Cooking

Heritage Sean Brock (Artisan)

The New England Kitchen: Fresh Takes on Seasonal Recipes Erin Byers Murray and Jeremy Sewall (Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State Terry Thompson-Anderson (University of Texas Press)

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Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere Dorie Greenspan (Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads Kathleen Weber (Artisan)

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours Alice Medrich (Artisan)

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Beverage

Death & Co: Modern Classic Cocktails, with More than 500 Recipes Alex Day, Nick Fauchald, and David Kaplan (Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail Dave Arnold (W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes Talia Baiocchi (Ten Speed Press)

***

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes Nicolaus Balla and Cortney Burns (Chronicle Books)

Never Trust a Skinny Italian Chef Massimo Bottura (Phaidon Press)

Relæ: A Book of Ideas Christian F. Puglisi (Ten Speed Press)

***

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious Diana Henry (Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing Keith Schroeder (Oxmoor House)

Nom Nom Paleo: Food for Humans Henry Fong and Michelle Tam (Andrews McMeel Publishing)

***

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking Faith Durand and Sara Kate Gillingham (Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home Marcus Samuelsson (Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook The Editors of Saveur (Weldon Owen)

***

International

The Cuban Table: A Celebration of Food, Flavors, and History Ana Sofía Peláez (St. Martin’s Press)

My Paris Kitchen: Recipes and Stories David Lebovitz (Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition David Sterling (University of Texas Press)

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World Gabriele Galimberti (Clarkson Potter)

A New Napa Cuisine Photographer: Jen Munkvold and Taylor Peden (Ten Speed Press)

Sherry: A Modern Guide to the Wine World's Best-Kept Secret, with Cocktails and Recipes Photographer: Ed Anderson (Ten Speed Press)

***

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering Adam Danforth (Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet Amy Bentley (University of California Press)

The Spice & Herb Bible (Third Edition) Ian and Kate Hemphill (Robert Rose)

***

Single Subject

Bitter: A Taste of the World's Most Dangerous Flavor, with Recipes Jennifer McLagan (Ten Speed Press)

Charcutería: The Soul of Spain Jeffrey Weiss (Agate Surrey)

Egg: A Culinary Exploration of the World's Most Versatile Ingredient Michael Ruhlman (Little, Brown and Company)

***

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well Amy Chaplin (Roost Books)

Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi Yotam Ottolenghi (Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company Mark Scarbrough and Bruce Weinstein (Rodale Books)

***

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food Ted Genoways (HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu Dan Jurafsky (W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food Dan Barber (Penguin Press)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced on April 24, 2015.

 

 

 

Marcus Off Duty Pre-Order Giveaway!!

Marcus in Harlem

I’m so excited for Marcus Off Duty: The Recipes I Cook at Home, that I’m offering a special promotion with the book’s publisher, Houghton Mifflin Harcourt (HMH).

For pre-orders of MARCUS OFF DUTY, HMH will send you a bookplate signed by me that can be inserted in your book.

When you pre-order MARCUS OFF DUTY from an online retailer or in-person bookstore, send a copy of your receipt to hmhcooks@gmail.com (a photo of the receipt is acceptable.)

Be sure to include your mailing address. US participants only.

Signed bookplates are available while supply lasts, so be sure to enter ASAP!