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A taste of heritage :the new African-American cuisine
Synopses & Reviews
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 Sauteed 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 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.
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.
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