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Supper at Richard's Place: Recipes from the New Southern Table

Overview

"Richard's Place is 'down home!'"

--Marcia Moxam Comrie, QueensPress.com

Richard's Place may be in Queens, New York, but Chef Richard Jones' recipes are rooted in his Southern boyhood. Influenced by his deacon and restaurateur father and later inspired by the ethnic fusion of New York, Chef Jones' New Southern cooking incorporates a broad range of cooking styles, including soul food, Cajun and Creole cuisine, and the refined delicacies of the Old South.
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Overview

"Richard's Place is 'down home!'"

--Marcia Moxam Comrie, QueensPress.com

Richard's Place may be in Queens, New York, but Chef Richard Jones' recipes are rooted in his Southern boyhood. Influenced by his deacon and restaurateur father and later inspired by the ethnic fusion of New York, Chef Jones' New Southern cooking incorporates a broad range of cooking styles, including soul food, Cajun and Creole cuisine, and the refined delicacies of the Old South.
From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes--some familiar, others updated and reconsidered to reflect both New York's diverse influences and the country's dietary trends--that is sure to delight anyone, anywhere, with a taste for soulful food.
Describing his Southern roots and familial influences with palpable enthusiasm preceding each chapter, Supper at Richard's Place: Recipes from the New Southern Table is as spirited as it is practical for anyone interested in trying their hand at home-style Southern cooking.

About the Author

Richard Jones moved from Georgia to New York when he was twelve years old. While pursuing a career in the music business, he began cooking meals based on his father's recipes. After graduating from high school, Chef Jones started working in Long Island kitchens, washing dishes and eventually cooking. He earned a certificate in culinary arts from the New York Institute of Technology and worked at both restaurants and catering establishments in Manhattan before opening Richard's Place with his wife, Rhonda, in Jamaica, New York, in 1994. This is his first book.

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Editorial Reviews

Publishers Weekly
This collection of the homestyle Southern dishes Jones prepares at his Queens, N.Y., restaurant brims with familiar favorites, such as Corn and Smoked Oyster Fritters, and Collard Greens and Turnip Greens with Smoked Ham Hocks and Smoked Neck Bones. While Jones claims to have a "healthier" approach to Southern cooking, it's hard to see the evidence here. He may substitute canola oil for Crisco, for example, but there's still plenty of fried food: witness Potato Pancakes, Crab Cakes, and Southern Fried Chicken, to name just a few. The occasional head notes are chatty and friendly, if somewhat self-serving (e.g., "My wife often reminds me that not everyone shares the same passion for spending endless hours researching information about food and cooking techniques as I do"). Though some home cooks may be pleased to find straightforward recipes for Waffles, Grilled Boneless Pork Chops, Meat Loaf, and Potato Salad, there's nothing that distinguishes this simple, unadorned book from others on Southern cuisine. (Sept.) Copyright 2005 Reed Business Information.
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Product Details

  • ISBN-13: 9781589802995
  • Publisher: Pelican Publishing Company, Incorporated
  • Publication date: 5/28/2005
  • Series: Restaurant Cookbooks Ser.
  • Pages: 160
  • Product dimensions: 8.20 (w) x 9.58 (h) x 0.72 (d)

Meet the Author

Richard L. Jones has been the executive chef of Richard's Place since 1994. Raised in a strict Southern household with seven older siblings, Chef Jones spent many a Sunday at his deacon father's side watching a traditional meal take shape. This collection of recipes is as much an homage to his father's talents as it is to Chef Jones' love of New York's multiethnic cooking and the constant inspiration he finds in converting his Northern clientele into soul-food fans.
In addition to his frequent appearances on the Television Food Network, Chef Jones is the recipient of several culinary and community awards, including GQ magazine's Golden Dish Award and the Congressional Award for Entrepreneurial Excellence.
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