A Taste of Heritage The New African-American Cuisine

by Randall, Joe; Tipton-Martin, Toni

• ISBN13: 9780764567100
• ISBN10: 0764567101
• Format: Paperback
• Copyright: 2002-01-22
• Publisher: Wiley

Summary

The authentic meets the contemporary in this delicious collection of recipes from renowned Chef Joe Randall and twelve other top African-American chefs, including Edna Lewis and Patrick Clark. Fueled by an exciting fusion of African, Southern, and New American traditions, this book is filled with fresh dishes that draw their inspiration from traditional ingredients and heritage recipes. From Chit-lin Pizza on a Cornmeal Crust to Southern Fried Quail and Sweet Potato Brioche, here are the sophisticated signature dishes of today's African American cooking, along with heirloom recipes such as Hoppin' John, Creole Seafood Gumbo, and Barbara's Peach Cobbler. Joe Randall is a thirty-year veteran of the food service industry. He is the founder of A Taste of Heritage Foundation, which addresses the career-related issues impacting African-Americans in the hospitality industry. A former executive chef, caterer, and restaurant owner, he is a frequent radio and TV guest and has been featured in several publications, such as The Washington Post, Ebony, Food Arts, and Southern Living. Toni Tipton-Martin is a professional food journalist, contributing articles to many magazines and papers. She was the first African-American to serve as the food editor of a major metropolitan daily newspaper, The Cleveland Plain Dealer. She currently lives in Texas.

Author Biography

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.

Table of Contents

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.