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From KQED.

Thank you. From KQEDE public radio in San Francisco, I'm Ariana Prail in for Mina Kim.

In his new book, The Rise, Black Cooks and the Soul of American Food, acclaimed chef Marcus

Samuelson highlights black chefs and recipes that he says have been underrated and overlooked

for far too long.

When Americans think of black cuisine, they think soul food, he said.

But that is only one of numerous traditions.

Samuelson is a regular on Food Network and PBS and operates over a dozen

restaurants in the United States and abroad. We'll talk to him about the book, black cooking,

and get his thoughts on the dire state of the restaurant industry amid the coronavirus pandemic.

That's next after this news.

This is Forum. I'm Ariana Prail in Fermina Kim.

Cassava dumplings with Kalaloo puree, okra and creek seafood stew, braised goat shoulder with locust bean

and chili oil. Those are just a few of the dishes featured in Chef Marcus Samuelson's new cookbook,

The Rise, Black Cucks and the Soul of American Food, which introduces readers not only to new

recipes, but to black chefs and food experts shaping American food culture. Samuelson himself is a champion of cooking competitions top chef masters and chopped all stars, a winner of multiple James Beard Foundation Awards for his work as a chef and TV host, and author of the New York Times bestselling memoir titled Yes Chef. Welcome to Forum, Marcus Samuelson. Thank you so much for having me. Excited to be here.

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