Corn and Crab Beignets with Yaji Aioli Recipe

Marcus Samuelsson’s latest book, The Rise: Black Cooks and the Soul of American Food, is best summed up as “an invitation to a listening party that everyone is welcome to join – a celebration to discover the breadth, depth, and diversity of Black cooks.” It’s a collection of recipes inspired by the work of African American chefs, culinarians, and writers. Because “The contributions of Black people in this country have always been underdocumented and undervalued,” this book shines a light on some of the inspiring work in the food industry in an effort toward social change. The chapters are organized by theme as it relates to the food industry individuals highlighted. And, after an introduction to each individual, there are recipes that speak…