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A Taste of Heritage: the New African-American Cuisine

by Joe Randall; Toni Tipton-Martin

  • ISBN: 9780028603827
  • ISBN10: 0028603826

A Taste of Heritage: the New African-American Cuisine

by Joe Randall; Toni Tipton-Martin

  • List Price: $27.50
  • Binding: Hardcover
  • Publisher: John Wiley & Sons
  • Publish date: 01/01/1998
  • ISBN: 9780028603827
  • ISBN10: 0028603826
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Description: 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.

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