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. "...showcases the rich heritage of African-American cooking in an authentic collection of 300 recipes." ( Publishers Weekly , December 8, 2003) 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. 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. 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. A Taste of Heritage The New African-American Cuisine By Joe Randall Toni Tipton-Martin John Wiley & Sons Copyright © 2002 Joe Randall All right reserved. ISBN: 978-0-7645-6710-0 Chapter One Appetizers and Starters There is perhaps no better example of the artistry evident in contemporary African-American cuisine than what lies ahead on the following pages. These appetizers are delicious. Each one is perfect for entertaining, whether your party includes a gathering of well-traveled professionals, adventurous friends with an exotic palate, or just plain folks who are eager to see Grandma's cooking in a whole new light. It's true that appetizers are not native to the African-American cooking scene, with the exception of crudits, chips and dips, and relish trays. To the contrary, dinner tables sagged under the weight of a veritable feast of delicious foods served all at once, overwhelming guests. All that has changed. People have begun to wonder how all the wonderful heirloom recipes in our history can be presented as part of an exquisite, multicourse menu. The idea isn't a new one for chefs who, early in their careers, learn the French principle of mise-en-place, which means "everything in its place." Chefs are used to spending their time planning, organizing, chopping, and blending ahead of time so that dishes that appear complex can be served quickly at the last minute. Meanwhile, home cooks struggle with timetables and overcrowded ovens, juggling dishes and serving glorious menus that no one can possibly eat all at once. Home cooks will benefit from learning the techniques of planning ahead. Although I created some of these original appetizers for Elegant Taste of Heritage dinners featuring a hundred guests or more, they translate well to the home kitchen. Some have dressings and other components that can be made entirely in advance; others actually benefit from standing overnight so the flavors have a chance to mingle. Don't be intimidated by the rest. Crab cakes and crispy fried chitterlings do require more last-minute preparation. The key is to make sure you have planned and paced the evening carefully, utilizing shortcuts wherever possible, and allowing yourself plenty of time so you stay calm, organized, and ready before serving each course. If you plan to serve a sit-down dinner, which is