 A Taste of Heritage: The New African-American Cuisine
ISBN: 978-0-7645-6710-0
Paperback
352 pages
January 2002
US $25.00
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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.
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.
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