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A review by sssnoo
The Rise: Black Cooks and the Soul of American Food: A Cookbook by Marcus Samuelsson
2.0
I have extremely mixed opinions about this book. Let me try and list them.
- This book highlights black cooks, and that’s part of the title. In that regard it’s vast and detailed and I now have a long list of restaurants across the country I want to try. Well done.
- As a cook book (which it is)it’s pretty inaccessible to most cooks, even experienced ones. I consider myself adventurous and willing to hunt out ingredients for a special dish. But even so, there are so many ingredients (almost one in every recipe) that are either not accessible without a long look (in a big city) or through mail order. I looked up prices, and many of these recipes would cost an arm and a leg and leave you with unused ingredients you would likely through out.
- I tagged about half a dozen recipes I thought I might try. Thats not a lot from a pricy book like this.
- Many of the recipes look tasty, but the time, effort and ingredients made me wave bye-bye.
If you want to learn about some of the history of black cooking in America, and are interested in established and up and coming chefs, or if you are a serious foodie then this book may be worth the purchase. While I read it from cover to cover and may make a small number of the recipes, I rather wish I had my money back. I’m glad I bought the kindle version otherwise I’d be donating the hard cover. Sorry Marcus. I love your passion, but this book is for a very small niche audience.
- This book highlights black cooks, and that’s part of the title. In that regard it’s vast and detailed and I now have a long list of restaurants across the country I want to try. Well done.
- As a cook book (which it is)it’s pretty inaccessible to most cooks, even experienced ones. I consider myself adventurous and willing to hunt out ingredients for a special dish. But even so, there are so many ingredients (almost one in every recipe) that are either not accessible without a long look (in a big city) or through mail order. I looked up prices, and many of these recipes would cost an arm and a leg and leave you with unused ingredients you would likely through out.
- I tagged about half a dozen recipes I thought I might try. Thats not a lot from a pricy book like this.
- Many of the recipes look tasty, but the time, effort and ingredients made me wave bye-bye.
If you want to learn about some of the history of black cooking in America, and are interested in established and up and coming chefs, or if you are a serious foodie then this book may be worth the purchase. While I read it from cover to cover and may make a small number of the recipes, I rather wish I had my money back. I’m glad I bought the kindle version otherwise I’d be donating the hard cover. Sorry Marcus. I love your passion, but this book is for a very small niche audience.