Supper At Richard's Place Recipes From The New Southern Table

"Richard's Place is 'down home!'"--Marcia Moxam Comrie, QueensPress.comRichard's Place may be in Queens, New York, but Chef Richard Jones' recipes are rooted in his Southern boyhood. Influenced by his deacon and restaurateur father and later inspired by the ethnic fusion of New York, Chef Jones' New Southern cooking incorporates a broad range of cooking styles, including soul food, Cajun and Creole cuisine, and the refined delicacies of the Old South. 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. Describing his Southern roots and familial influences with palpable enthusiasm preceding each chapter, Supper at Richard's Place: Recipes from the New Southern Table is as spirited as it is practical for anyone interested in trying their hand at home-style Southern cooking. About the AuthorRichard Jones moved from Georgia to New York when he was twelve years old. While pursuing a career in the music business, he began cooking meals based on his father's recipes. After graduating from high school, Chef Jones started working in Long Island kitchens, washing dishes and eventually cooking. He earned a certificate in culinary arts from the New York Institute of Technology and worked at both restaurants and catering establishments in Manhattan before opening Richard's Place with his wife, Rhonda, in Jamaica, New York, in 1994. This is his first book.Jones, Richard is the author of 'Supper At Richard's Place Recipes From The New Southern Table', published 2005 under ISBN 9781589802995 and ISBN 1589802993.