A Taste of Heritage

by Randall, Joe; Tipton-Martin, Toni

• ISBN13: 9780028603827
• ISBN10: 0028603826
• Format: Hardcover
• Copyright: 1998-02-01
• Publisher: Macmillan General Reference

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&#146;s African American cooking, along with heirloom recipes such as Hoppin&#146; John, Creole Seafood Gumbo, and Barbara&#146;s Peach Cobbler <P>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 <I>The Washington Post, Ebony, Food Arts, </I>and<I> Southern Living. </I> <P>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, <I>The Cleveland Plain Dealer.</I> She currently lives in Texas

Author Biography

Chef Joe Randall is one of America's most prominent chefs. He has been the executive chef for a dozen restaurants, including the award-winning Cloister Restaurant in Buffalo, New York, and Baltimore's Fishmarket. 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. Chef Randall lives in Reisterstown, Maryland. Toni Tipton-Martin is the first African-American food 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.

Table of Contents

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