| Sky Juice and Flying Fish: Tastes of a Continent Contributor(s): Harris, Jessica B. (Author) |
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ISBN: 0671681656 ISBN-13: 9780671681654 Publisher: Atria Books OUR PRICE: $18.95 Product Type: Paperback - Other Formats Published: February 1991 Annotation: 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. |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Caribbean & West Indian - Cooking | History |
| Dewey: 641.597 |
| LCCN: 90048012 |
| Physical Information: 0.58" H x 6.17" W x 9.2" (0.76 lbs) 240 pages |
| Themes: - Ethnic Orientation - African American |
| Descriptions, Reviews, Etc. |
| Publisher Description: Savor the food, flavor, rhythm, and romance of the Caribbean. A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish 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. 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. 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. 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. |
Contributor Bio(s): Harris, Jessica B.: - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir My Soul Looks Back as well as twelve cookbooks, her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications; she has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria. |