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Beyond Gumbo : Creole Fusion Food from the Atlantic Rim Hardcover – February 25, 2003
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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
From Publishers Weekly
Copyright 2003 Reed Business Information, Inc.
Top Customer Reviews
I only ever heard of the soursop fruit, or the wonderful beverage mauby when I finally traveled to the U.S. Virgin Islands a few years ago, so was eager to learn more. And although there are many familiar foods, such as black-eyed peas, and okra, to an amateur cook like me, the Atlantic Rim variations gave me more reasons to like these favorites from childhood. I especially loved to see cane syrup; it reminded me so of my father, who grew up in Alabama and processed cane at the mill as a child. He couldn't get enough of the syrup or the juice. It also reminded me of the purpose of the book: To show, through cuisine, the marvelous connection between the cultures of Africa, the Caribbean, Central & South Americas, and the United States
from a chef like this one, with restaurant credentials, i would expect first, the classic recipe amped with restaurant kitchen techniques, short cuts and cooking techniques, for example paul prudhomme's cook-everything-on-a-high-flame-stirring angle; second, well-chosen new or fusion flavor touches, garniture, accompaniments, serving suggestions, as per steven raichlen (miami spice).
from a chef with these academic credentials, i did enjoy some of the work she did, for example, on the sources of pepperpot soup. i wish she had done more of that, given the enduring flavors of africa under the harshest conditions of slavery -- mixed with french, spanish, native american and other influences. that book, defining creole, remains to be written.
there's also an unpleasant undertone of self-congratulation for having "discovered" recipes that are neither original or All That, for example, molasses-flavored chantilly cream.
for an expensively published book, nice paper, two color pages, this one has too many typos and unrealistic cooking times.
one and a half stars. steven raichlen is still the caribbean fusion king.