Books: Cooking by Cuisine -> Cooking American
IRON POTS and WOODEN SPOONS : AFRICA'S GIFTS TO NEW WORLD COOKING
Harris, Jessica B.
Simon and Schuster
Published: February 3, 1999
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From Publishers Weekly
"The history of Black cooking is a tale of many cooks." This firsthand, folksy introduction to African foods--eaten by a substantial portion of the world's population, yet unfamiliar to many North Americans--finds their origins
not only in Africa, but in the Caribbean islands, Brazil and inherited in the cuisine of Afro-Americans. Harris ( Hot Stuff ), a native New Yorker, argues that traditional cookery of North and South American blacks is African-derived, and provides her
own appealing adaptations and hybrids of dishes. Most of the hundreds of recipes she has gathered, however, are traditional, covering everything from soup (conch chowder, tropical vichyssoise) to dessert (avocado mousse, shortening bread) and including a
glossary of ingredients. In her most impressive chapter, Harris unveils a variety of main dishes combining fish and/or meat with leafy and root vegetables. On the other hand, a chapter on appetizers travels less well: ingredients are hard to come by in
North America, and the preponderance of fried and fatty foods may not appeal to health-conscious cooks and diners.
Copyright 1989 Reed Business Information, Inc.--This text refers to an out of print or unavailable edition of this
Cajun, Creole, and Caribbean dishes all have their roots in the cooking of West and Central Africa; the peanuts, sweet potatoes, rice, cassava, plantains, and chile pepper that star in the cuisines of New
Orleans, Puerto Rico, and Brazil are as important in the Old World as they are in the New World. In Iron Pots and Wooden Spoons, esteemed culinary historian and cookbook author Jessica Harris returns to the source to trace the ways in which African food
has migrated to the New World and transformed the way we eat. From condiments to desserts, Harris shares more than 175 recipes that find their roots and ingredients in Africa, from Sand-roasted Peanuts to Curried Coconut Soup, from Pepper Rum to Candied
Sweet Potatoes, from Beaten Biscuits to Jamaica Chicken Run Down, from Shortening Bread to Ti-Punch.
Enticing recipes, a colorful introduction on the evolution of transported African food, information on ingredients from achiote to z'oiseaux and
utensils make this culinary journey a tantalizing, and satisfying, experience.
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