Taste Of Heritage P
Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark.\ African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine...
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Chef Joe Randall and Toni Tipton-Martin showcase the rich heritage of African-American cooking in this authentic collection of 300 recipes. Drawn from Joe Randall's personal recipes, the book also includes recipes from chefs who have worked with Randall's A Taste of Heritage Foundation, including Edna Lewis and Patrick Clark.African-American cooking has evolved over more than 200 years to become a sophisticated and distinctive cuisine. More than just "soul food," African-American cuisine has become world class. Experience Catfish Stew with Cornmeal Dumplings, Southern Fried Quail, or Crepes with Country Fried Apples. Geared to the home cook, the recipes are also enhanced by a section of menus, complete with wine selections. The final section introduces readers to the stories and menus of the prominent African-American chefs who contributed to the book.
ForewordviiAcknowledgmentsixIntroductionxiChapter 1Appetizers and Starters1Chapter 2Gumbos, Stews, and Soups25Chapter 3Salads and Dressings57Chapter 4Vegetables and Accompaniments83Chapter 5Breakfast and Lunch Dishes117Chapter 6Fish and Shellfish135Chapter 7Poultry and Wild Game155Chapter 8Beef, Lamb, Veal, and Pork179Chapter 9Breads, Rolls, and Biscuits217Chapter 10Cakes, Pies, and Desserts235Chapter 11Wines and Extras265Chapter 12The Basics: Stocks, Sauces, and Gravies277Menu Suggestions from Chef Randall295Featured Chefs: Their Menus, Recipes, and Stories299About the Authors323Index325
\ From the Publisher"...showcases the rich heritage of African-American cooking in an authentic collection of 300 recipes." (Publishers Weekly, December 8, 2003)\ \
