With his new audio cookbook Our Harlem, chef MarcusCooks aims to “take the listener with me on a journey that explains what this iconic place looks like”
’s Harlem restaurant Red Rooster knows that the chef doesn’t do anything halfway. Why merely play music in a restaurant when you can transform your front room into a club once a week? If your short ribs are beloved bydon’t you have to say that on the menu? So it makes sense that after writing seven books, Samuelsson would be ready to try out something completely new.
released in 2016, with recipes for the restaurant’s buttermilk-marinated fried chicken, mac and greens, shrimp and grits, and Obama-approved short ribs. When it came time to think about what was next, he wanted to go even bigger. “When we wroteI was very clear about how I wanted it to be more than a cookbook—something that represented the community in a much larger and deeper way,” the chef said in a recent phone interview. “The two-point-oh version of that was ‘kitchen listening.
What separates an audio cookbook from, say, a food podcast is structure and craft. Each installment ofrepresents one day spent meandering in the city, and features the voices of residents and experts ranging from the
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