Summers for the Tsegie-Samuelsson family were spent in Smögen, Sweden catching crayfish, lobsters and mackerel to serve with local and fresh ingredients at the dinner table. These meals were influenced by Ethiopian cuisine, creating an East African culinary experience with Swedish ingredients. These artistic and cultural influences continue to play a pivotal role in Marcus Samuelsson's cooking.

Chef Marcus Samuelsson, author of the new book The Rise: Black Cooks and the Soul of American Food, takes us into a deeper journey of food, culture, and origin to appreciate the complexity of Black culinary arts. The deliciousness of modern Black cooking is only enhanced by chefs’ reclamation of Black culinary traditions, a collective desire to fight implicit bias, and an ability to energize young, creative cooks. Black meals are often categorized under the monolithic label of “soul food,” but Samuelsson reminds us that soul food flavors have influences tracing back to the African continent, the Caribbean, all over the United States, and beyond.

The Rise is more than a cookbook, and has been called a stunning work of breadth and beauty. It’s the celebration of a culinary movement.