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Beyond Gumbo : Creole Fusion Food from the…

Beyond Gumbo : Creole Fusion Food from the Atlantic Rim

by Jessica B. Harris

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Creole Fusion food from the Atlantic Rim
  jhawn | Jul 31, 2017 |
Beyond Gumbo begins with a scholarly essay looking at the etymology of “Creole,” ultimately interpreting its application to food as a fusion of African, European, and New World influences. Dr. Jessica B. Harris also details ten characteristics of Creole cooking. This is followed by a large glossary of typical ingredients, and mail or Web sources for them. Eight chapters of food categories (e.g. appetizers) organize the 175 recipes that include origins (most are Caribbean). These are interspersed with cultural and historic tales and antique postcards. The book ends with suggested menus, a list of recommended cookbooks, and an index which includes locations. ( )
3 vote riofriotex | Jan 29, 2011 |
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Amazon.com Amazon.com Review (ISBN 0684870622, Hardcover)

"Creole food," writes Jessica B. Harris, author of The Africa Cookbook and Iron Pots & Wooden Spoons, "the preeminent taste of the Atlantic Rim of the New World, is a triumphant food that comes from sorrow's kitchens. It was conceived in the kitchens of the hemisphere's big houses, casas grandes, fazendas, and plantations, and nurtured over coal pots and three-rock stoves in the slave cabins and shanties of the black shack alleys." Creole food is composed rice dishes, abundant hot sauces, dumplings and fritters, seasoning pastes like sofrito and Bajan seasoning. All that and much, much more. Harris cracks the subject wide open with Beyond Gumbo, her beautifully written, carefully researched, lovingly created seminal work.

There's a helpful glossary of ingredients right up front, and sources for the more obscure spices and the like. Her chapters break out as "Appetizers," "Soups and Salads," "Condiments and Sauces" (this chapter alone is worth the price of the book), "Vegetables," "Main Dishes," "Starches," "Desserts," "Beverages," and "Menus." You'll find Green Mango Salad from French Guyana; Black Bean Soup from Cuba; Creole Tomatoes and Olives from New Orleans; Spinach and Green Bananas from Guadeloupe; Corn Stew from Costa Rica; Quechua-style Chicken Stew from Peru; Roast Pork with Passion Fruit Sauce from Costa Rica; and Aunt Sweet's Seafood Gumbo from New Orleans.

The flavors are compelling, layered, often highly spiced--this is the food where Africa, Europe, and the New World all came together, the original fusion food. And there is no better guide on this glorious adventure than Jessica B. Harris. She brings scholarship and passion to her subject. Her self-discovery is another ingredient in this rich stew served over rice. Ashé! --Schuyler Ingle

(retrieved from Amazon Thu, 12 Mar 2015 18:07:23 -0400)

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