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A Taste of Heritage: The New African American Cuisine, by Toni Tipton-Martin, Joe Randall
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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.
- Sales Rank: #302144 in Books
- Brand: Brand: Houghton Mifflin Harcourt
- Published on: 2002-01-07
- Original language: English
- Number of items: 1
- Dimensions: 9.14" h x .96" w x 7.46" l, 1.38 pounds
- Binding: Paperback
- 352 pages
- Used Book in Good Condition
Amazon.com Review
Some of the great professional cooks in the country happen to be African American, and A Taste of Heritage happens to be a collection of foods and dishes that reflects both their family histories and their training. Chef Joe Randall has reached out to 11 of his peers to contribute to this well-rounded cookbook that often makes sublime meals of humble ingredients. It's not a cookbook to keep on the bookshelf--A Taste of Heritage is one you'll want to keep in the kitchen.
Each contributor is profiled at the end of the book, and offers a menu of favorite dishes. This is a wonderful addition that enables you to get to know each chef by his or her food, not just by personal history. The mighty Patrick Clark, for example, suggests a summery menu of Bay Scallop Chowder, Roasted Rack of Pork with Cider-Pepper Glaze, and Sweet Potato and Wild Mushroom Hash, sweetened at the end with White Chocolate Banana Cream Pie. Chicago's Kym Gibson offers Curried Chicken, Red Mint Rice, and Sautéed Green Tomatoes and Olives. The list goes on and on, with Chef Randall rounding out the selections.
This is not a book about being fancy for fancy's sake, or tricking out some simple fare with trendy ingredients. Nor is it about the cooking found in African American church basements. This is a book about pride and culture and heritage--a book that celebrates all the life-sustaining goodness that can be cooked into food and passed along in good times and bad times alike. While a great deal of the heritage can be laid on the doorstep of the South and southern cooking, these chefs have moved all over the country and served all kinds of palates, and their deep knowledge about what makes food delicious gives these recipes their true bottom. It's a mélange, like a fine gumbo.
The weakest link in A Taste of Heritage is the editorial content provided by Toni Tipton-Martin, food editor of the Cleveland Plain Dealer. The proof in this book isn't in the reading, but in the pudding. --Schuyler Ingle
From Booklist
African American cooking evolved from slaves' mere necessity to stay alive into a vibrant tradition yielding an extensive range of dishes melded out of various heritages to create a cuisine unique in the world. Basic, familiar African American foods, such as greens and ham hocks, appear in this compilation, but few would recognize so extraordinary a result of fusion cooking as chit'lin pizza on a cornmeal crust. In Randall's (and coauthor Tipton-Martin's) capable and confident hands, such a dish seems natural, combining an old southern comestible with currently fashionable Italian expression. If that isn't enough, the Carolinas' favorite crab cakes pair with France's ratatouille to supplement these fried seafoods with vegetables. Leah Chase, Patrick Clark, Edna Lewis, and other African American cooks have brought celebrity to contemporary African American cooking, and each of them has contributed to this volume's recipes. In the book's concluding section, the authors offer seasonal menus, and chefs contemplate the effects of today's African American cooking and assess its future in an increasingly homogeneous food world. Mark Knoblauch
Review
"...showcases the rich heritage of African-American cooking in an authentic collection of 300 recipes." (Publishers Weekly, December 8, 2003)
Most helpful customer reviews
9 of 9 people found the following review helpful.
A must have cookbook for a soul filled experience.
By A Customer
I found myself reading "A Taste of Heritage" like a novel. It is as informative historically of the African American cultural and culinary evolution as it is rich with contemporary recipes. I especially enjoyed the personal notes that set up each of the recipes. The notes tell a story, makes a suggestion, or gives food for thought. Each section of the book from appetizers to wine and extras has a history of events, memories of the past, and the lure of adventure in finding the perfect menu for the evening.
This cookbook offers not just African American cooking, it has a contemporary flair that gives new meaning to `soul food,' it is cooking with soul. It is combining Barbara's Peach Cobbler with a Brandy Custard Sauce or the Corn Cakes with the Smoked Catfish a drizzle of sour cream and the splash of Hot Chili Oil that peaks the salivary glands and tempts you into submission.
The many accomplished chefs that share their history, inspirations, talents and recipes add value and diversity to "A Taste of Heritage." It is simplistic to follow without complexity of ingredients and uncomplicated utensils. This book does not deserve to be on anyone's shelf, only on the kitchen counter for quick access will do because you'll find it handy as a daily reference.
9 of 10 people found the following review helpful.
This is THE book to have for updated Soul Food recipes.
By A Customer
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.
2 of 2 people found the following review helpful.
Chef Joe Randall is a delight!
By Big Mama
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.
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