Peppered with stories and memories of his Augusta, Georgia, upbringing, Supper at Richard's Place: Recipes from the New Southern Table reflects the soulful and homey atmosphere of this Queens-based restaurant. Chef Richard Jones' love for authentic Southern food, which he calls “the original fusion cuisine,” is palpable here in nearly 150 recipes ideal for anyone with a desire for down-home cooking.
From grilled black-eyed-pea patties to potato salad, Southern fried chicken to collard greens, pecan catfish to crabmeat dumplings, Chef Jones has created a collection of authentic Southern recipes--some familiar, others updated and reconsidered to reflect both New York's diverse influences and the country's dietary trends--that is sure to delight anyone, anywhere, with a taste for soulful food.
The inclusion of recipes for breads and biscuits like Crusty Skillet Corn Bread and Sweet Potato Bread is a refreshing nod to homestyle cooking in this era of carbohydrate restraint, and his chapter on sauces, salsas, relishes and dressings includes some Southern surprises, like watermelon salsa. Chef Jones culminates the collection with his own special recipe for the Southern classic, Red Velvet Cake, among ten savory and simple desserts.
Supper at Richard's Place: Recipes from the New Southern Table will appeal to anyone craving fool-proof, kitchen-tested comfort food.
ABOUT THE AUTHOR
Richard L. Jones has been the executive chef of Richard's Place since 1994. Raised in a strict Southern household with seven older siblings, Chef Jones spent many a Sunday at his deacon father’s side watching a traditional meal take shape. This collection of recipes is as much an homage to his father's talents as it is to Chef Jones' love of New York's multiethnic cooking and the constant inspiration he finds in converting his Northern clientele into soul-food fans.
In addition to his frequent appearances on the Television Food Network, Chef Jones is the recipient of several culinary and community awards, including GQ magazine’s Golden Dish Award and the Congressional Award for Entrepreneurial Excellence.
Supper at Richard's Place:
Recipes from The New Southern Table
By Richard Jones
160 pp. 8 x 9 ¼