Breakfasts or Taste of Heritage

Breakfasts: More than 80 Inspiring Recipes

Author: Jacqueline Malouf

Would your fantasy breakfast include buttermilk pancakes dripping with maple butter? Or, or do you prefer the dip and dunk of boiled eggs and cocktail sausages? These recipes--from light treats like refreshing poached white nectarines to rib-sticking warm waffles with rhubarb and clotted cream--are guaranteed to kick-start your morning and keep you going for the rest of the day. With so many options, Breakfasts has a recipe for every appetite.

New interesting textbook: Quick and Easy Cooking or Asian Diet

Taste of Heritage: The New African-American Cuisine

Author: Joe Randall

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.

Table of Contents:

	Foreword	vii
	Acknowledgments	ix
	Introduction	xi
Chapter 1	Appetizers and Starters	1
Chapter 2	Gumbos, Stews, and Soups	25
Chapter 3	Salads and Dressings	57
Chapter 4	Vegetables and Accompaniments	83
Chapter 5	Breakfast and Lunch Dishes	117
Chapter 6	Fish and Shellfish	135
Chapter 7	Poultry and Wild Game	155
Chapter 8	Beef, Lamb, Veal, and Pork	179
Chapter 9	Breads, Rolls, and Biscuits	217
Chapter 10	Cakes, Pies, and Desserts	235
Chapter 11	Wines and Extras	265
Chapter 12	The Basics: Stocks, Sauces, and Gravies	277
	Menu Suggestions from Chef Randall	295
	Featured Chefs: Their Menus, Recipes, and Stories	299
	About the Authors	323
	Index	325