Beyond Gumbo: Creole Fusion Food from the Atlantic Rim by Jessica B. Harris

  • Roast corn (page 70)

    from Beyond Gumbo: Creole Fusion Food from the Atlantic Rim Beyond Gumbo by Jessica B. Harris

    • Categories: Grills & BBQ; Appetizers / starters; Jamaican; Cajun & Creole; Vegetarian; Vegan
    • Ingredients: corn on the cob; coconut
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Notes about Recipes in this book

  • Kidney-bean soup (Soupe aux pois rouges)

    • mcvl on February 14, 2022

      Excellent. Canary beans instead of kidney beans (cooked, they taste very similar) plus some grated ginger along with the garlic. The little goute of rum on the soup is very, very good; I also used a splash of finishing olive oil.

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  • ISBN 10 0684870622
  • ISBN 13 9780684870625
  • Linked ISBNs
  • Published Feb 04 2003
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Simon & Schuster

Publishers Text

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. Its range encompasses foods spread across the Atlantic rim, from Puerto Rico's tangy lechon asado to Savannah's enchanting okra soup. From Haiti to Brazil to the Bahamas. Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas.

With its emphasis on vegetable-filled stews and an abundance of fish and seafood, we know this diet promotes health, balance, and longevity. Culinary historian and cookbook author Jessica Harris has brought together 175 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated antique postcards. Including a complete glossary of ingredients, mail order sources, and a Creole bookshelf for further readings, Beyond Gumbo takes readers and cooks on a rousing culinary journey.

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