{"id":98392,"date":"2020-10-26T23:54:32","date_gmt":"2020-10-26T20:54:32","guid":{"rendered":"https:\/\/en.buradabiliyorum.com\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/"},"modified":"2020-10-26T23:54:32","modified_gmt":"2020-10-26T20:54:32","slug":"marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius","status":"publish","type":"post","link":"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/","title":{"rendered":"#Marcus Samuelsson\u2019s new cookbook reveals scope of black culinary genius"},"content":{"rendered":"<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_84 counter-hierarchy ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Table of Contents<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-6a25991118d55\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #dd3333;color:#dd3333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #dd3333;color:#dd3333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-6a25991118d55\" checked aria-label=\"Toggle\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1 ' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/#Alexander_Smalls\" >Alexander Smalls<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/#Eric_Gestel\" >Eric Gestel<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/#Melba_Wilson\" >Melba Wilson<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/#JJ_Johnson\" >J.J. Johnson<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/buradabiliyorum.com\/en\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/#Tiffany_Jones\" >Tiffany Jones<\/a><\/li><\/ul><\/nav><\/div>\n<p>&#8220;<strong>#Marcus Samuelsson\u2019s new cookbook reveals scope of black culinary genius<\/strong>&#8221;<\/p>\n<div>\n                        It\u2019s hard to think of a book better-timed than Marcus Samuelsson\u2019s \u201c<a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.amazon.com\/Rise-Black-Cooks-Soul-American\/dp\/0316480681?tag=nypost-20\">The Rise: Black Cooks and the Soul of American Food<\/a>,\u201d a luminous journey through the many splendored worlds of black-American cuisine.<\/p>\n<p>Part cookbook, part tasty history lesson, it adds a sweet note to the belated celebration of under-<a href=\"https:\/\/buradabiliyorum.com\/en\/category\/download-scripts-themes-apps\/\" data-internallinksmanager029f6b8e52c=\"9\" title=\"Download Scripts &amp; Themes &amp; Apps\" target=\"_blank\" rel=\"noopener\">app<\/a>reciated black artists, writers, filmmakers, inventors and business innovators. The book\u2019s also a mood-lifter for this terrible pandemic year. What\u2019s more heartwarming than 300 pages of food illustrations so luscious-looking, you want to eat them off the pages?<\/p>\n<p>Born in Ethiopia and raised in Sweden, Samuelsson personifies the archetypical multicultural, immigrant New Yorker. He\u2019s best known as the award-winning former chef of Aquavit and the pilot of his thriving, <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/game\/\" data-internallinksmanager029f6b8e52c=\"7\" title=\"Game\" target=\"_blank\" rel=\"noopener\">game<\/a>-changing Harlem restaurant Red Rooster.<\/p>\n<p>And he\u2019s a damn good writer. He brings to vivid life a sprawling constellation of black American chefs \u2014 some famous, some little known \u2014 and their creations. It took Samuelsson, his co-author, photographers, researchers and recipe testers four years to produce \u2014 \u201cbig lift for my team, like the Olympics,\u201d he told The Post.<\/p>\n<p>\u201cThe Rise\u201d reveals the eye-popping scope of black culinary genius, integral to what Samuelsson calls \u201cthe beauty of America.\u201d<\/p>\n<p>\u201cYou can\u2019t think of American music without black music, and it\u2019s the same with American food,\u201d he told The Post.<\/p>\n<figure id=\"attachment_16514649\" class=\"wp-caption alignright\"><img class=\"size-nypost-inline-default wp-image-16514649 lazyload\" alt=\"The Rise: Black Cooks and the Soul of American Food: A Cookbook\" width=\"300\" height=\"450\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/marcus-samuelsson-rise.jpeg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/marcus-samuelsson-rise.jpeg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/marcus-samuelsson-rise.jpeg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/marcus-samuelsson-rise.jpeg?quality=90&amp;strip=all&amp;w=600 600w\" data-sizes=\"(max-width: 640px) 100vw, 300px\"\/><figcaption class=\"wp-caption-text\"><span>The Rise: Black Cooks and the Soul of American Food: A Cookbook<\/span><span class=\"credit\">Courtesy<\/span><\/figcaption><\/figure>\n<p>Some people still perceive black-American cuisine mainly through the prism of Southern \u201csoul food.\u201d More enlightened eaters know the truth is worlds more complex. Dishes with Guyanese, Jamaican and Senegalese origins pop up on many restaurant menus.<\/p>\n<p>But gastronomical cherry-picking can miss how thoroughly woven \u201cblack\u201d food is throughout our culinary fabric. The dishes in \u201cThe Rise\u201d originated from around the globe. Their chefs made them American, although not of the steak-and-apple pie school.<\/p>\n<p>\u201cHow do people understand black cooking?\u201d Samuelsson mused. \u201cJamaican cooking is different than Ethiopian cooking or the cooking of the Great Migration\u201d from the American south, he said. In \u201cThe Rise,\u201d he sets out to honor all the different styles that became part of the American culinary scene.<\/p>\n<p>\u201cThe Rise\u201d illuminates scores of chefs\u2019 careers and creations. Some are as recognizable as New York\u2019s Eric Gestel, Eric Ripert\u2019s Martinique-born executive chef at Le Bernardin, and Southern-born J.J. Johnson of Harlem\u2019s Field <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/trip-and-travel\/\" data-internallinksmanager029f6b8e52c=\"10\" title=\"Trip &amp; Travel\" target=\"_blank\" rel=\"noopener\">Trip<\/a>. Another is entirely anonymous \u2014 an undocumented Mexican immigrant working in a San Diego kitchen.<\/p>\n<p>We also meet Austin, Texas, chef Tavel Bristol-Joseph\u2019s Guyanese-style smoked venison with roti and pine nut chutney; New York home cook Eden Fesehaye\u2019s Eritrean-inspired lamb wat; and Boston food educator Fred Opie\u2019s West African-style broken rice peanut seafood stew.<\/p>\n<p>There\u2019s a warm nod, as well, to Patrick Clark, who before his premature death from heart failure in 1998 made Warner LeRoy\u2019s Tavern on the Green an unlikely culinary magnet for several golden years.<\/p>\n<p>A unifying theme among many of the book\u2019s featured chefs is their enthusiasm to spend time in Africa and learn from the continent\u2019s myriad traditions, styles and raw materials.<\/p>\n<p>\u201cI knew I was onto something last year when five of my friends said they were going to Nigeria to learn. In the past, they\u2019d be going to Paris,\u201d Samuelsson said.<\/p>\n<p>\u201cIt\u2019s always been the same with music. Jazz musicians like Miles Davis and Dizzy Gillespie did it all the time. Stevie Wonder went to Nigeria to meet Fela [Kuti].\u201d<\/p>\n<p>Fine, but what about recipes? There are 150 of them, each with a thumbnail history. If you\u2019re mystified by buttermilk-baobab broiled peach popsicles, Savannah, Ga., baker Cheryl Day makes the dessert based on the lemony fruit of East Africa\u2019s iconic baobab tree seem as easy as apple pie.<\/p>\n<figure id=\"attachment_16515319\" class=\"wp-caption aligncenter\"><img class=\"size-nypost-large-desktop-uncropped wp-image-16515319 lazyload\" alt=\"Sunday roast chicken part of Marcus Samuelsson\u2019s new book, \u201cThe Rise: Black Cooks and the Soul of American Food.\u201d\" width=\"662\" height=\"441\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/sunday-roast-chicken-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/sunday-roast-chicken-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/sunday-roast-chicken-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/sunday-roast-chicken-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/sunday-roast-chicken-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>Sunday roast chicken part of Marcus Samuelsson\u2019s new book, \u201cThe Rise: Black Cooks and the Soul of American Food.\u201d<\/span><span class=\"credit\">Angie Mosier<\/span><\/figcaption><\/figure>\n<p>Samuelsson managed to corral all the chefs while he was busy running restaurants in New York and four other cities, organizing charitable events and producing TV shows.<\/p>\n<p>\u201cAs with any minority community, there\u2019s like an underground network\u201d of acquaintances, he said. But he met many at his annual Harlem EatUp! food festival. \u201cAll the best African-American chefs came, so I\u2019ve cooked with a majority of the people in the book,\u201d he said.<\/p>\n<p>Samuelsson was blamed by some Harlemites for \u201cgentrifying\u201d their neighborhood when Red Rooster opened. One chef even accused him of \u201ccultural appropriation.\u201d<\/p>\n<p>Samuelsson writes, \u201cBlack food matters.\u201d But \u201cThe Rise\u201d soars above politically correct slogans.<\/p>\n<p>\u201cAmerica is dealing with two pandemics \u2014 the pandemic of racism, which has been around longer than COVID,\u201d he told The Post. But, \u201cwe are highly layered and complex, which from a food point of view can only get more and more delicious.\u201d<\/p>\n<p>These are some of the New York City-based chefs and restaurateurs who are featured in \u201cThe Rise.\u201d<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Alexander_Smalls\"><\/span>Alexander Smalls<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_16515213\" class=\"wp-caption aligncenter\"><img class=\"wp-image-16515213 lazyload\" alt=\"Alexander Smalls\" width=\"662\" height=\"993\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/cecil-alexander-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/cecil-alexander-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/cecil-alexander-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/cecil-alexander-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/cecil-alexander-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>Alexander Smalls<\/span><span class=\"credit\">WireImage<\/span><\/figcaption><\/figure>\n<p>Founder of the <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/thececilharlem.com\/\">Cecil<\/a> (210 W. 118th St.) and <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/mintonsharlem.com\/\">Minton\u2019s Playhouse<\/a> (206 W. 118th St). Modern steakhouse and atmospheric jazz club next door.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Eric_Gestel\"><\/span>Eric Gestel<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_16514976\" class=\"wp-caption aligncenter\"><img class=\"wp-image-16514976 lazyload\" alt=\"Eric Gestel\" width=\"662\" height=\"993\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/eric-gestel-le-bernardin.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/eric-gestel-le-bernardin.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/eric-gestel-le-bernardin.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/eric-gestel-le-bernardin.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/eric-gestel-le-bernardin.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>Eric Gestel<\/span><span class=\"credit\">Tamara Beckwith\/NY Post<\/span><\/figcaption><\/figure>\n<p>Executive chef, <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.le-bernardin.com\/\">Le Bernardin<\/a> (155 W. 51st St.). World-famous, three Michelin star French seafood restaurant.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Melba_Wilson\"><\/span>Melba Wilson<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_16515215\" class=\"wp-caption aligncenter\"><img class=\"size-nypost-large-desktop-uncropped wp-image-16515215 lazyload\" alt=\"Melba Wilson (left) with Marcus Samuelsson.\" width=\"662\" height=\"441\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/melba-wilson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/melba-wilson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/melba-wilson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/melba-wilson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/melba-wilson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>Melba Wilson (left) with Marcus Samuelsson.<\/span><span class=\"credit\">Fabiano Silva<\/span><\/figcaption><\/figure>\n<p>Owner, <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.melbasrestaurant.com\/\">Melba\u2019s<\/a> (300 W. 114th St.). Southern-style popular favorites in bustling dining room.<\/p>\n<h2><span class=\"ez-toc-section\" id=\"JJ_Johnson\"><\/span>J.J. Johnson<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_16515217\" class=\"wp-caption aligncenter\"><img class=\"wp-image-16515217 lazyload\" alt=\"J.J. Johnson\" width=\"662\" height=\"993\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/jj-johnson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/jj-johnson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/jj-johnson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/jj-johnson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/jj-johnson-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>J.J. Johnson<\/span><span class=\"credit\">D Dipasupil<\/span><\/figcaption><\/figure>\n<p>Chef\/owner, <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.fieldtripnyc.com\/\">Fieldtrip<\/a> (109 Malcolm X Blvd.). Counter-service spot for global rice bowl dishes<\/p>\n<h2><span class=\"ez-toc-section\" id=\"Tiffany_Jones\"><\/span>Tiffany Jones<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<figure id=\"attachment_16515218\" class=\"wp-caption aligncenter\"><img class=\"wp-image-16515218 lazyload\" alt=\"Tiffany Jones\" width=\"662\" height=\"993\" srcset=\"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/tiffany-jones-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=300 300w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/tiffany-jones-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=640 640w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/tiffany-jones-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1280 1280w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/tiffany-jones-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=662 662w, https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/tiffany-jones-marcus-samuelsson.jpg?quality=90&amp;strip=all&amp;w=1324 1324w\" data-sizes=\"(max-width: 640px) 100vw, 662px\"\/><figcaption class=\"wp-caption-text\"><span>Tiffany Jones<\/span><span class=\"credit\">Getty Images for NYCWFF<\/span><\/figcaption><\/figure>\n<p>Pastry chef, <a rel=\"nofollow noopener noreferrer\" target=\"_blank\" href=\"https:\/\/www.redroosterharlem.com\/\">Red Rooster<\/a> (310 Malcolm X. Blvd.). Marcus Samuelsson\u2019s hot spot for African-American and Swedish-influenced \u201ccomfort food.\u201d\n            <\/div>\n<blockquote>\n<p style=\"text-align: center;\">For forums sites go to <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/forum.buradabiliyorum.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">Forum.BuradaBiliyorum.Com<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<blockquote>\n<p style=\"text-align: center;\"><strong>If you want to read more <a href=\"https:\/\/buradabiliyorum.com\/en\/category\/news\/\" data-internallinksmanager029f6b8e52c=\"2\" title=\"News\" target=\"_blank\" rel=\"noopener\">News<\/a> articles, you can visit our <span style=\"color: #ff9900;\"><a style=\"color: #ff9900;\" href=\"https:\/\/en.buradabiliyorum.com\/news\/\" target=\"_blank\" rel=\"noopener noreferrer\">News category.<\/a><\/span><\/strong><\/p>\n<\/blockquote>\n<p><span style=\"color: black;\"><a style=\"color: #ff9900;\" href=\"https:\/\/nypost.com\/2020\/10\/26\/marcus-samuelssons-new-cookbook-reveals-scope-of-black-culinary-genius\/\" target=\"_blank\" rel=\"noopener noreferrer\">Source<\/a><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;#Marcus Samuelsson\u2019s new cookbook reveals scope of black culinary genius&#8221; It\u2019s hard to think of a book better-timed than Marcus Samuelsson\u2019s \u201cThe Rise: Black Cooks and the Soul of American Food,\u201d a luminous journey through the many splendored worlds of black-American cuisine. Part cookbook, part tasty history lesson, it adds a sweet note to the&#8230;<\/p>\n","protected":false},"author":1,"featured_media":98393,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"https:\/\/nypost.com\/wp-content\/uploads\/sites\/2\/2020\/10\/marcus-samuelsson-2.jpg?quality=90&strip=all&w=1200","fifu_image_alt":"","footnotes":""},"categories":[70897],"tags":[77174,17209,72688,72095,77297,77298],"class_list":["post-98392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","tag-10-26-20","tag-books","tag-celebrity-chefs","tag-dining","tag-marcus-samuelsson","tag-recipes"],"_links":{"self":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/98392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/comments?post=98392"}],"version-history":[{"count":0,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/posts\/98392\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media\/98393"}],"wp:attachment":[{"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/media?parent=98392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/categories?post=98392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/buradabiliyorum.com\/en\/wp-json\/wp\/v2\/tags?post=98392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}