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.
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Some of the great professional cooks in the country happen to be African American, and A Taste of Heritage happens to be a collection of foods and dishes that reflects both their family histories and their training. Chef Joe Randall has reached out to 11 of his peers to contribute to this well-rounded cookbook that often makes sublime meals of humble ingredients. It's not a cookbook to keep on the bookshelf-- A Taste of Heritage is one you'll want to keep in the kitchen.
Each contributor is profiled at the end of the book, and offers a menu of favorite dishes. This is a wonderful addition that enables you to get to know each chef by his or her food, not just by personal history. The mighty Patrick Clark, for example, suggests a summery menu of Bay Scallop Chowder, Roasted Rack of Pork with Cider-Pepper Glaze, and Sweet Potato and Wild Mushroom Hash, sweetened at the end with White Chocolate Banana Cream Pie. Chicago's Kym Gibson offers Curried Chicken, Red Mint Rice, and Sautéed Green Tomatoes and Olives. The list goes on and on, with Chef Randall rounding out the selections.
This is not a book about being fancy for fancy's sake, or tricking out some simple fare with trendy ingredients. Nor is it about the cooking found in African American church basements. This is a book about pride and culture and heritage--a book that celebrates all the life-sustaining goodness that can be cooked into food and passed along in good times and bad times alike. While a great deal of the heritage can be laid on the doorstep of the South and southern cooking, these chefs have moved all over the country and served all kinds of palates, and their deep knowledge about what makes food delicious gives these recipes their true bottom. It's a mélange, like a fine gumbo.
The weakest link in A Taste of Heritage is the editorial content provided by Toni Tipton-Martin, food editor of the Cleveland Plain Dealer. The proof in this book isn't in the reading, but in the pudding. --Schuyler IngleAbout the Author:
TONI TIPTON-MARTIN is the first African-American editor of a major metropolitan daily newspaper, the Cleveland Plain Dealer. Formerly a member of the food staff of the Los Angeles Times, she lives in Dallas, Texas.
Chef JOE RANDALL is a preeminent American chef. He has been the executive chef for a dozen restaurants, including the award-winning Closter restaurant in Buffalo, New York, and Fishmarket in Baltimore, Maryland. His affiliations include the American Culinary Federation, the Chefs de Cuisine Association of California, and the American Academy of Chefs. He is the founder and president of A Taste of Heritage Foundation, an organization devoted to introducing African-American chefs to a wider audience and supporting beginning chefs.
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Book Description Wiley. Hardcover. Book Condition: New. 0028603826 New Condition. Bookseller Inventory # NEW4.0006459
Book Description Wiley, 1998. Hardcover. Book Condition: New. Bookseller Inventory # DADAX0028603826
Book Description Wiley, 1998. Hardcover. Book Condition: New. Bookseller Inventory # P110028603826
Book Description Book Condition: Brand New. Book Condition: Brand New. Bookseller Inventory # 97800286038271.0