Taste of Heritage

The New African-American Cuisine

Häftad, Engelska, 2002

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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.

Produktinformation

Utgivningsdatum2002-01-22
Mått189 x 232 x 24 mm
Vikt599 g
FormatHäftad
SpråkEngelska
Antal sidor352
FörlagJohn Wiley & Sons Inc
ISBN9780764567100

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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.

FOREWORD. ACKNOWLEDGMENTS. INTRODUCTION. Chapter 1: Appetizers and Starters. Chapter 2: Gumbos, Stews, and Soups. Chapter 3: Salads and Dressings. Chapter 4: Vegetables and Accompaniments. Chapter 5: Breakfast and Lunch Dishes. Chapter 6: Fish and Shellfish. Chapter 7: Poultry and Wild Game. Chapter 8: Beef, Lamb, Veal, and Pork. Chapter 9: Breads, Rolls, and Biscuits. Chapter 10: Cakes, Pies, and Desserts. Chapter 11: Wines and Extras. Chapter 12: The Basics: Stocks, Sauces, and Gravies. MENU SUGGESTIONS FROM CHEF RANDALL. FEATURED CHEFS: THEIR MENUS, RECIPES, AND STORIES. ABOUT THE AUTHORS. INDEX.