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
andlt;Bandgt;Jessica B. Harrisandlt;/Bandgt; is one of a handful of African Americans who have achieved prominence in the culinary world. She holds a Ph.D. from NYU, teaches English at Queens College, and speaks English, French, Spanish, and Portugese. Harris is a member of the IACP and Les Dames d'Escoffier. Her articles have appeared in the andlt;iandgt;Eating Well, Food andamp; Wine, Essenceandlt;/iandgt;, and andlt;iandgt;The New Yorkerandlt;/iandgt;, among other publications, and she has been profiled inandlt;iandgt; The New York Timesandlt;/iandgt;. Harris has spoken about the food of African Americans on The Today Show, Good Morning America, the Museum of Natural History, and has been a frequent guest at Philadelphia's The Book and the Cook.
Table of Contents
andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;Introductionandlt;BRandgt;A Culinary History of the Caribbeanandlt;BRandgt;Creole Feast: An Island-By-Island Look At Caribbean Cookingandlt;BRandgt;Ingredients and Utensils: A Glossaryandlt;BRandgt;Appetizersandlt;BRandgt;Soupsandlt;BRandgt;Sauces, Condiments, and Seasoningsandlt;BRandgt;Vegetables and Saladsandlt;BRandgt;Main Dishesandlt;BRandgt;Breads and Baked Goodsandlt;BRandgt;Desserts and Sweetsandlt;BRandgt;Beveragesandlt;BRandgt;Index