- STAFF PICKS
- GIFTS + GIFT CARDS
- SELL BOOKS
- FIND A STORE
Used Trade Paper
Ships in 1 to 3 days
Sky Juice and Flying Fish: Tastes of a Continentby Jessica B Harris
Synopses & Reviews
andlt;Bandgt;Savor the food, flavor, rhythm, and romance of the Caribbean.andlt;/Bandgt; andlt;BRandgt; A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, andlt;Iandgt;Sky Juice and Flying Fishandlt;/Iandgt; captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen. andlt;BRandgt; A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings — ginger, garlic, chili, coconut, curries, and rum — of the Caribbean. andlt;BRandgt; Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding. andlt;BRandgt; A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.
This truly authentic guide to Caribbean cooking explores the down-home, flavorful food served in the homes of locals and at roadside stands. Caribbean expert Harris gives an island-by-island culinary history, providing a colorful context for each of the 150 regional specialties which range from tasty appetizers to tropical vegetables to hearty main dishes.
About the Author
A professor of French and English at Queens College, Jessica B. Harris is the author of Hot Stuff: In Praise of the Piquant, and Iron Pots and Wooden Spoons, Africa's Gift to New World Cooking. She lives in New York City.
Table of Contents
A Culinary History of the Caribbean
Creole Feast: An Island-By-Island Look At Caribbean Cooking
Ingredients and Utensils: A Glossary
Sauces, Condiments, and Seasonings
Vegetables and Salads
Breads and Baked Goods
Desserts and Sweets
What Our Readers Are Saying
Other books you might like