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A Taste of Heritage: The New African-American Cuisine [Paperback]

By Joe Randall (Author), Toni Tipton-Martin (Joint Author) & Marcel Desaulniers (Foreword by)
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Item description for A Taste of Heritage: The New African-American Cuisine by Joe Randall, Toni Tipton-Martin & Marcel Desaulniers...

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.

Citations And Professional Reviews
A Taste of Heritage: The New African-American Cuisine by Joe Randall, Toni Tipton-Martin & Marcel Desaulniers has been reviewed by professional book reviewers and journalists at the following establishments -
  • Black Issues Book Review - 07/01/2005 page 69
  • Black Issues Book Review - 05/01/2005 page 42

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Item Specifications...

Studio: Wiley
Pages   352
Est. Packaging Dimensions:   Length: 9.2" Width: 7.5" Height: 1"
Weight:   1.35 lbs.
Binding  Softcover
Release Date   Oct 18, 2002
Publisher   Wiley
ISBN  0764567101  
ISBN13  9780764567100  
UPC  785555110656  

Availability  0 units.

More About Joe Randall, Toni Tipton-Martin & Marcel Desaulniers

Register your artisan biography and upload your photo! Chef Joe Randall is a preeminent American chef. He has been the executive chef for a dozen restaurants, including the award-winning Closter restaurant in Buffalo, New York, and Fishmarket in Baltimore, Maryland. 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, an organization devoted to introducing African-American chefs to a wider audience and supporting beginning chefs.
Toni Tipton-Martin is the first African-American editor of a major metropolitan daily newspaper, the Cleveland Plain Dealer. Formerly a member of the food staff of the Los Angeles Times, she lives in Dallas, Texas.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > African
3Books > Subjects > Cooking, Food & Wine > Regional & International > General
4Books > Subjects > Cooking, Food & Wine > Regional & International > International
5Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > African American
6Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > General

Reviews - What do customers think about A Taste of Heritage: The New African-American Cuisine?

Finger Lickin Good!!!!!!!  Nov 4, 2004
I love this cookbook. The recipies are well written and easy to follow! Try the Shrimp Creole!! You wont Regret it!!!
Chef Joe Randall is a delight!  Feb 17, 2004
This book is excellent. I like it because the recipes are good for everyone to try. Chef Joe's cooking school in Savannah is a rare treat also for an activity during your Savannah weekend.
After he tortures and teases you with the sights and aromas, he gives you a meal you'll never forget.
Great Book  Feb 11, 2003
I'm impressed with the author's use of authentic as well as contemporary ingredients and techniques. And I was quite taken by the vast coverage of the topic - appetizers, gumbos, salads, sides, entrees, desserts, lovely book!!
Fantastic recipes to tantalize any palate  Jan 31, 2002
Absolutely fantastic!!!! Some could ask for pictures to go along with it. However, I feel as though part of utilizing recipes is unwrapping the mystery of it's visual beauty. As a culinary student I find that not having pictures allows me to add my own touches to the dishes without visual bias.
This is THE book to have for updated Soul Food recipes.  Aug 23, 1998
I love this book. So far every recipe I have tried has turned out excellent. The recipes are easy to read and well written for the home chef. To date I have tried the Oven Roasted Rosemary-Garlic Chicken with Corn Bread Dressing, The Rustic Macaroni and Cheese and the Potato Salad to name a few. I just tried the Sweet Potato Pie and everyone loved it. The Authors did a wonderful job, and I have recommended it to my friends and plan on giving the book as gifts.

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