For 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.
In "Beyond Gumbo, " 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.
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.
From Puerto Rico's tangy "lechon asado" 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 "Cebiche" 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.
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.
With a comprehensive glossary of ingredients and lists of
mail-order sources, "Beyond Gumbo" will transport you to kitchens
throughout the Americas and take you on a culinary journey to the
roots of Creole cuisine.
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