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Taste of Heritage: The New 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. frican-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. ...
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Overview

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. frican-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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Product Details

  • ISBN-13: 9780028603827
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 2/5/1998
  • Edition number: 1
  • Pages: 334
  • Product dimensions: 7.75 (w) x 9.45 (h) x 1.36 (d)

Meet the Author

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.

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.
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Table of Contents

Foreword vii
Acknowledgments ix
Introduction xi
Chapter 1 Appetizers and Starters 1
Chapter 2 Gumbos, Stews, and Soups 25
Chapter 3 Salads and Dressings 57
Chapter 4 Vegetables and Accompaniments 83
Chapter 5 Breakfast and Lunch Dishes 117
Chapter 6 Fish and Shellfish 135
Chapter 7 Poultry and Wild Game 155
Chapter 8 Beef, Lamb, Veal, and Pork 179
Chapter 9 Breads, Rolls, and Biscuits 217
Chapter 10 Cakes, Pies, and Desserts 235
Chapter 11 Wines and Extras 265
Chapter 12 The Basics: Stocks, Sauces, and Gravies 277
Menu Suggestions from Chef Randall 295
Featured Chefs: Their Menus, Recipes, and Stories 299
About the Authors 323
Index 325
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