"synopsis" may belong to another edition of this title.
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 Ingle
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