Special Sauce With Ed Levine

In part 2 of my interview with JJ Johnson, the charismatic chef and co-author of Between Harlem and Heaven: Afro-Asian-American Cooking for Big Nights, Weeknights, and Every Day, I had to ask him to explain the book's lengthy subtitle word by word, and to explain what he and his co-author Alexander Smalls set out to do with it. The book, JJ says, "represents who we are and the food we cook. And there's nothing really out there that represents the African-American culture...who they are and where they come from and the makeup of the food."   As for what's next, JJ has big plans and even bigger dreams. First, he wants to open a rice-centric restaurant: "Everywhere in the world, there's a mother grain that represents the culture. Everywhere I've traveled over the last five years, rice has been the center of the table...and I've developed a concept around rice. And you're going to have four, five different rices prepared a different way. There'll be a dumpling, there'll be some roti, two salads. Order from the co