"If you buy one other cookbook, in life, buy this one." ~Thumper, AALBC.com
Taste of Heritage: The New African-American Cuisine
(Click to buy online now)
by Joe Randall, Toni Tipton-Martin, Joseph G. Randall, Marcel Desaulniers
Format: Hardcover, 352pp.
Publisher: Hungry Minds, Incorporated
Pub. Date: January 1998
|A true staple in my kitchen. A Taste Of Heritage, for those of you that follows my picks, is the first and so far only cookbook that made my Picks list. A Taste Of Heritage is my Sunday/Holiday Dinner cookbook. It’s one of my big guns, baby! A Taste Of Heritage contains recipes from some of the leading AA chefs in the country. Many of the recipes are taken from the ordinary to the extra-ordinary. I wouldn�t lie to you. ~Thumper AALBC.com|
From the Publisher
Collard greens, grits, and black-eyed peas are some of the foods that represent the foundations of traditional African-American cooking. That cooking has evolved over the more than two hundred years since its birth and is now recognized as one of the world s most sophisticated, delicious, and healthful cuisines. Chef Joe Randall and food writer Toni Tipton-Martin explain why in 300 glorious recipes. A Taste of Heritage named after the foundation whose aim is to introduce African-American cooking to a wider audience and support budding chefs offers recipes that transcend soul food.
Here are such appetizers as Saut ed Sea Scallops with Black Beans and Citrus Vinaigrette and Chit lin Pizza on a Cornmeal Crust, soups from Beef Tenderloin Soup to Catfish Stew with Cornmeal Dumplings, and vegetable favorites including Hoppin John, Corn Fritters, and Candied Sweet Potatoes. Meat dishes of all kinds include the elegant Baked Trout with Oyster Stuffing and Pecan Lemon Butter Sauce and Grilled Chicken with Backyard Barbecue Sauce. Desserts are just as tempting and varied, ranging from Crepes with Country Fried Apples to Old Fashioned Coconut Cake. Also included are chapters on traditional breakfast foods and breads, seasonal menus with wine suggestions, and a chapter introducing readers to the prominent African-American chefs who contributed to the book.
What Julia Child did for French food and Marcella Hazan did for Italian, Joe Randall and Toni Tipton-Martin do for African-American food: they make the sophisticated signature dishes of today s African-American cooking accessible to home cooks who love honest, delicious meals. 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.