Customer Reviews

A Taste of Heritage: The New African-American Cuisine

5 star:		(6)
4 star:		(1)
3 star:		(0)
2 star:		(0)
1 star:		(0)

 

 

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.

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.

I love this cookbook. The recipies are well written and easy to follow! Try the Shrimp Creole!! You wont Regret it!!!

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.

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!!

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.

I really like this book as it showcases the art of true African-American cooking by using items we don't normally cook with everyday. I like the detailed instructions and the chefography of the contributers. I have since cooked several of the recipes and every one has came out great. The book details the ingredients that I am not familiar with and also offers an alternative if you cannot readily find the first choice ingredient. I would have loved to see some color photos but overall, this is a great book if you want to cook in the old timey way. Some of the recipes take longer to cook than our micro meals we are accustomed to nowadays, but they are worth the effort. A great recipe book to begin cooking and it will be with me for a long time to come.