Beyond Gumbo: Creole Fusion Food from the Atlantic Rim
{"id":7624246919386,"title":"Beyond Gumbo: Creole Fusion Food from the Atlantic Rim","handle":"beyond-gumbo-creole-fusion-food-from-the-atlantic-rim-9781476726250","description":"\u003cb\u003eAuthor: \u003c\/b\u003eJessica B. Harris\u003cbr\u003e\u003cbr\u003eFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. \u003cbr\u003e In \u003ci\u003eBeyond Gumbo, \u003c\/i\u003e culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. \u003cbr\u003e Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. \u003cbr\u003e From Puerto Rico's tangy \u003ci\u003elechon asado\u003c\/i\u003e to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop \u003ci\u003eCebiche\u003c\/i\u003e from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. \u003cbr\u003e To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. \u003cbr\u003e With a comprehensive glossary of ingredients and lists of mail-order sources, \u003ci\u003eBeyond Gumbo\u003c\/i\u003e will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisine\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eHarris, Jessica B.:\u003c\/i\u003e\u003c\/b\u003e - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir \u003ci\u003eMy Soul Looks Back\u003c\/i\u003e as well as twelve cookbooks, her articles have appeared in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine, Essence\u003c\/i\u003e, and \u003ci\u003eThe New Yorker\u003c\/i\u003e, among other publications; she has made numerous television and radio appearances and has been profiled in\u003ci\u003e The New York Times. \u003c\/i\u003eConsidered 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 \u0026amp; Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.\u003c\/p\u003e","published_at":"2024-05-01T13:41:06-04:00","created_at":"2022-05-05T15:46:25-04:00","vendor":"Marketplace Books","type":"Paperback","tags":["AAI","books","Books on Shopify","Cajun \u0026 Creole","Cookbooks","Cooking","Cooking \/ Wine","Cultural Region\/Deep South","Cultural Region\/Mid-South","Cultural Region\/Southeast U.S.","Geographic Orientation\/Louisiana","In-House Fulfillment","Jessica B. 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Harris\u003cbr\u003e\u003cbr\u003eFor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. \u003cbr\u003e In \u003ci\u003eBeyond Gumbo, \u003c\/i\u003e culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards. \u003cbr\u003e Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries. \u003cbr\u003e From Puerto Rico's tangy \u003ci\u003elechon asado\u003c\/i\u003e to Charleston's Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop \u003ci\u003eCebiche\u003c\/i\u003e from Peru, Baxter's Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and six different gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New Orleans, and Rum Sauce from Barbados. \u003cbr\u003e To complete the fusion experience, sample drink recipes such as Banana Punch from Barbados and Lemon Verbena Iced Tea from New Orleans. Tastes that are as bright as tropical sunshine are hallmarks of this international cooking of the Creole world. \u003cbr\u003e With a comprehensive glossary of ingredients and lists of mail-order sources, \u003ci\u003eBeyond Gumbo\u003c\/i\u003e will transport you to kitchens throughout the Americas and take you on a culinary journey to the roots of Creole cuisine\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eHarris, Jessica B.:\u003c\/i\u003e\u003c\/b\u003e - Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the memoir \u003ci\u003eMy Soul Looks Back\u003c\/i\u003e as well as twelve cookbooks, her articles have appeared in \u003ci\u003eVogue\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine, Essence\u003c\/i\u003e, and \u003ci\u003eThe New Yorker\u003c\/i\u003e, among other publications; she has made numerous television and radio appearances and has been profiled in\u003ci\u003e The New York Times. \u003c\/i\u003eConsidered 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 \u0026amp; Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.\u003c\/p\u003e"}
