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Q&A | February 27, 2014

Rene Denfeld: IMG Powell’s Q&A: Rene Denfeld



Describe your latest book. The Enchanted is a story narrated by a man on death row. The novel was inspired by my work as a death penalty... Continue »
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    The Enchanted

    Rene Denfeld 9780062285508

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25 Remote Warehouse Cooking and Food- Latin American and Caribbean

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Sky Juice and Flying Fish: Tastes of a Continent

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Sky Juice and Flying Fish: Tastes of a Continent Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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

Contents

Introduction

A Culinary History of the Caribbean

Creole Feast: An Island-By-Island Look At Caribbean Cooking

Ingredients and Utensils: A Glossary

Appetizers

Soups

Sauces, Condiments, and Seasonings

Vegetables and Salads

Main Dishes

Breads and Baked Goods

Desserts and Sweets

Beverages

Index

Product Details

ISBN:
9780671681654
Author:
Harris, Jessica B.
Publisher:
Touchstone Books
Location:
New York :
Subject:
Cooking and dining
Subject:
Caribbean & West Indian
Subject:
Cookery, caribbean
Subject:
Regional & Ethnic - Caribbean & West Indian
Subject:
General Cooking
Subject:
Cooking and Food-Latin American and Caribbean
Copyright:
Edition Description:
B102
Series Volume:
ch. G
Publication Date:
February 1991
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
One Color non-black/line art
Pages:
240
Dimensions:
9.25 x 6.12 in 12.705 oz

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Regional and Ethnic » Latin American and Caribbean
Sports and Outdoors » Sports and Fitness » Baseball » General

Sky Juice and Flying Fish: Tastes of a Continent New Trade Paper
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$19.95 In Stock
Product details 240 pages Fireside Books - English 9780671681654 Reviews:
"Synopsis" by , 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.
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