A Taste of Heritage: The New African-American Cuisine Book + PRICE WATCH * Amazon pricing is not included in price watch

A Taste of Heritage: The New African-American Cuisine Book

Some of the great professional cooks in the country happen to be African American, and A Taste of Heritage happens to be a collection of foods and dishes that reflects both their family histories and their training. Chef Joe Randall has reached out to 11 of his peers to contribute to this well-rounded cookbook that often makes sublime meals of humble ingredients. It's not a cookbook to keep on the bookshelf--A Taste of Heritage is one you'll want to keep in the kitchen. Each contributor is profiled at the end of the book, and offers a menu of favorite dishes. This is a wonderful addition that enables you to get to know each chef by his or her food, not just by personal history. The mighty Patrick Clark, for example, suggests a summery menu of Bay Scallop Chowder, Roasted Rack of Pork with Cider-Pepper Glaze, and Sweet Potato and Wild Mushroom Hash, sweetened at the end with White Chocolate Banana Cream Pie. Chicago's Kym Gibson offers Curried Chicken, Red Mint Rice, and Sautéed Green Tomatoes and Olives. The list goes on and on, with Chef Randall rounding out the selections. This is not a book about being fancy for fancy's sake, or tricking out some simple fare with trendy ingredients. Nor is it about the cooking found in African American church basements. This is a book about pride and culture and heritage--a book that celebrates all the life-sustaining goodness that can be cooked into food and passed along in good times and bad times alike. While a great deal of the heritage can be laid on the doorstep of the South and southern cooking, these chefs have moved all over the country and served all kinds of palates, and their deep knowledge about what makes food delicious gives these recipes their true bottom. It's a mélange, like a fine gumbo. The weakest link in A Taste of Heritage is the editorial content provided by Toni Tipton-Martin, food editor of the Cleveland Plain Dealer. The proof in this book isn't in the reading, but in the pudding. --Schuyler IngleRead More

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  • Product Description

    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.

  • 0764567101
  • 9780764567100
  • Joe Randall, Toni Tipton-Martin
  • 18 October 2002
  • John Wiley & Sons
  • Paperback (Book)
  • 352
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