- October 2002
17.90 Euro
2002. 352 Pages, Softcover
ISBN-10: 0-7645-6710-1
ISBN-13: 978-0-7645-6710-0 - John Wiley & Sons






Sample Chapter

Detailed description
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.

From the contents
FOREWORD.

ACKNOWLEDGMENTS.

INTRODUCTION.

Chapter 1: Appetizers and Starters.

Chapter 2: Gumbos, Stews, and Soups.

Chapter 3: Salads and Dressings.

Chapter 4: Vegetables and Accompaniments.

Chapter 5: Breakfast and Lunch Dishes.

Chapter 6: Fish and Shellfish.

Chapter 7: Poultry and Wild Game.

Chapter 8: Beef, Lamb, Veal, and Pork.

Chapter 9: Breads, Rolls, and Biscuits.

Chapter 10: Cakes, Pies, and Desserts.

Chapter 11: Wines and Extras.

Chapter 12: The Basics: Stocks, Sauces, and Gravies.

MENU SUGGESTIONS FROM CHEF RANDALL.

FEATURED CHEFS: THEIR MENUS, RECIPES, AND STORIES.

ABOUT THE AUTHORS.

INDEX.