- Paperback: 240 pages
- Publisher: Touchstone (Feb 15 1991)
- Language: English
- ISBN-10: 0671681656
- ISBN-13: 978-0671681654
- Product Dimensions: 23.4 x 15.7 x 1.5 cm
- Shipping Weight: 345 g
- Average Customer Review: 4.7 out of 5 stars See all reviews (3 customer reviews)
- Amazon Bestsellers Rank: #832,112 in Books (See Top 100 in Books)
- See Complete Table of Contents
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Product Details |
Product Description
From Publishers Weekly
Harris ( Hot Stuff: A Cookbook in Praise of the Piquant ) offers an enthusiastic and enticing introduction to the lively array of cuisines found in the Caribbean islands. Combining research with observations from her own experiences, she explores the "culinary quirks" of different islands (turtle steak can be sampled in the Cayman Islands, and while peas and rice are "laughingly referred to as the Jamaican coat of arms," curried goat is a local specialty) and supplies a useful glossary of ingredients and utensils. Dishes range from appetizers to desserts, and one can taste bacalaitos (codfish fritters) from Puerto Rico, fricasseed chicken from Saint Kitts or breadfruit stuffed with onion and tomato from Jamaica. Most of the recipes are simple enough to encourage readers to try unfamiliar dishes, although several contain at least one unusual, specialty-store ingredient, such as the Scotch bonnet-type chile in soupe aux pois rouges (kidney bean soup). Harris suggests substitutions for some uncommon items, such as Cascadura (a mudfish found near Trinidad); cooks who can't locate the fish can substitute shrimp to make a flavorful curry.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
Harris is the author of Iron Pots and Wooden Spoons ( LJ 5/15/89), a collection of African-inspired New World dishes, and Hot Stuff: A Cookbook in Praise of the Piquant ( LJ 8/85); now she turns to the traditional dishes of the Caribbean islands. Her lively text is well written and informative, and she provides historical background and an excellent glossary as well as an assortment of recipes both simple and sophisticated. Once again, she includes many unusual dishes not found in other books on the topic, such as Dunstan Harris's Island Cooking ( LJ 12/1/88) and John DeMers's Caribbean Cooking ( LJ 3/ 15/89). Highly recommended.
Copyright 1990 Reed Business Information, Inc.
Copyright 1990 Reed Business Information, Inc.
Inside This Book
(Learn More)
First Sentence
The culinary history of the Caribbean region began long before Columbus's arrival in this hemisphere. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
The culinary history of the Caribbean region began long before Columbus's arrival in this hemisphere. Read the first page
Explore More
Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
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Most helpful customer reviews
5.0 out of 5 stars
AWESOME but wish it had pictures!,
By "jostineli" (USA) - See all my reviews
This review is from: Sky Juice and Flying Fish: Tastes Of A Continent (Paperback)
You have NEVER cooked like this. The first night I made REAL AUTHENTIC SHRIMP CREOLE & SWEET CORNBREAD made with coconut milk. This book is fun, easy to read and the recipes are most delicious. a MUST for those looking to get away from the boring. But also - not too exotic for those family members afraid to try new dishes (my kids) !I recommend this book to new cooks as well as the experienced.
4.0 out of 5 stars
Fun Cookbook!!!!!!!!!...........,
By Margaret "fugirl" (NYC) - See all my reviews
This review is from: Sky Juice and Flying Fish: Tastes Of A Continent (Paperback)
.............I had bought this cookbook for a friend and for three weekends straight she has enjoyed cooking from it. What initially attracted me to this Caribbean cookbook in particular was the wonderful way Jessica Harris covers the cooking history and traditions of each of the countries in the region and for its extensive ingredient and utensil glossary. Although there are no photos in the book, the delicious sounding recipes really appealed to me and have not disappointed my friend, who has been always been a big fan of Jamaican and Caribbean cuisine, in general. We've had great fun cooking together from it and have been particularly pleased with: Jerked Pork (Jamaica), Garlic Pork (Guyana), Curried Chicken (Trinidad), and the Shrimp Creole (Caribbean). The Surullito appetizer (Puerto Rican cornmeal and cheese snack) was also delectable. There are also chapters in this cookbook filled with soup recipes, desserts, beverages, vegetable, condiment and sauce recipes. I highly recommend this cookbook not only for its great recipes, but for its Caribbean cooking history lessons. The recipes have also proven to be a lot of fun to cook with a group of friends.
5.0 out of 5 stars
Yum-yum!,
By A Customer
This review is from: Sky Juice and Flying Fish: Tastes Of A Continent (Paperback)
I love this book -- the recipes are simple, yet flavorful. Homemade peanut butter w/ chili pepper? New and different -- definitely adds a kick to same ol', same ol'.I liked the anecdotal info, too, and the (very) brief history of Caribbean cuisine.
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