Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson’s iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant. It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists. These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffle, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce. Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.

Of all the desperate women in German-occupied Paris, Gabriela Reyes is the least likely to scratch out her survival as a whore for a Gestapo agent. After fascists murdered her mother and brother and tortured her father in an insane asylum, she hates the Germans as much as she fears them. But when she discovers the man responsible for destroying her family, she decides to become his mistress to try to free her father and avenge her family. Helmut von Cratz is a war profiteer using his wealth to undermine the Third Reich and is one meeting with an American agent away from ending the German occupation of France. But Gabriela's sudden appearance as Colonel Hoekman's mistress jeopardizes Helmut's careful plans. Now he must decide: will he abandon his plans or sacrifice yet another woman to the German war machine? Key words: World War II, Nazis, Occupied France, historical suspense.

The acclaimed travel writer chronicles a year of train travel across China in a revealing travelogue that “gives the reader much to relish and think about” (Publishers Weekly). The author of the train travel classics The Great Railway Bazaar and The Old Patagonian Express, takes to the rails once again in this account of his epic journey through China. The always irascible, infectiously curious author “is in top form as he describes the barren deserts of Mongolia and Xinjiang, the ice forests of Manchuria and the dry hills of Tibet. He captures their otherworldly, haunting appearances perfectly. He is also right on target when he talks about the ugliness of China's poorly planned, hastily built cities” (Mark Salzman, The New York Times). Theroux hops aboard a train as part of a tour group in London and sets out for China's border. He then spends a year traversing the country, where he pieces together a fascinating snapshot of a unique moment in history. From sweeping and desolate natural landscapes to the dense metropolises of Shanghai, Beijing, and Canton, Theroux offers an unforgettable portrait of a magnificent land and an extraordinary people.

An old man convinced he can build a ladder to the stars. A social network creator whose last day on earth paints a stark warning for our future. A bored woman offered a trip through the multiverse in search of her lost love. A man wakes up in heaven and learns the shocking reality of a lost generation of souls. From the remarkable mind of author Shad Olson, who artfully weaves science fiction and profound truth into the rustic surrounds of small town American life, taking readers into a world where Bosonic physics and romance, string theory, fallen angels, antigravity devices and intensely descriptive and scenicstorytelling are all on the menu. And all presided over by a forty-foot tall rooster at an old country diner where a bad choice between rhubarb or Key Lime pie might mean the difference between life and death at.........."The Red Rooster Cafe."

Only once in cinema history have imported films dominated the American market: during the nickelodeon era in the early years of the twentieth century, when the Pathé company's "Red Rooster" films could be found "everywhere." Through extensive original research, Richard Abel demonstrates how crucial French films were in making "going to the movies" popular in the United States, first in vaudeville houses and then in nickelodeons. Abel then deftly exposes the consequences of that popularity. He shows how, in the midst of fears about mass immigration and concern that women and children (many of them immigrants) were the principal audience for moving pictures, the nickelodeon became a contested site of Americanization. Pathé's Red Rooster films came to be defined as dangerously "foreign" and "alien" and even "feminine" (especially in relation to "American" subjects like westerns). Their impact was thwarted, and they were nearly excluded from the market, all in order to ensure that the American cinema would be truly American. The Red Rooster Scare offers a revealing and readable cultural history of American cinema's nationalization, by one of the most distinguished historians of early cinema.

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER “One of the great culinary stories of our time.”—Dwight Garner, The New York Times It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home. Praise for Yes, Chef “Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl “Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton “Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal “Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe “Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton

An Eater Best Cookbook of Fall 2020 • This groundbreaking new cookbook from chef, bestselling author, and TV star Marcus Samuelsson celebrates contemporary Black cooking in 150 extraordinarily delicious recipes. It is long past time to recognize Black excellence in the culinary world the same way it has been celebrated in the worlds of music, sports, literature, film, and the arts. Black cooks and creators have led American culture forward with indelible contributions of artistry and ingenuity from the start, but Black authorship has been consistently erased from the story of American food. Now, in The Rise, chef, author, and television star Marcus Samuelsson gathers together an unforgettable feast of food, culture, and history to highlight the diverse deliciousness of Black cooking today. Driven by a desire to fight against bias, reclaim Black culinary traditions, and energize a new generation of cooks, Marcus shares his own journey alongside 150 recipes in honor of dozens of top chefs, writers, and activists—with stories exploring their creativity and influence. Black cooking has always been more than “soul food,” with flavors tracing to the African continent, to the Caribbean, all over the United States, and beyond. Featuring a mix of everyday food and celebration cooking, this book also includes an introduction to the pantry of the African diaspora, alongside recipes such as: Chilled corn and tomato soup in honor of chef Mashama Bailey Grilled short ribs with a piri-piri marinade and saffron tapioca pudding in homage to authors Michael Twitty and Jessica B. Harris Crab curry with yams and mustard greens for Nyesha Arrington Spiced catfish with pumpkin leche de tigre to celebrate Edouardo Jordan Island jollof rice with a shout-out to Eric Adjepong Steak frites with plantain chips and green vinaigrette in tribute to Eric Gestel Tigernut custard tart with cinnamon poached pears in praise of Toni Tipton-Martin A stunning work of breadth and beauty, The Rise is more than a cookbook. It’s the celebration of a movement.