![]() ![]() Rum Drinks: 50 Caribbean Cocktails, from Cuba Libre to Rum Daisy 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.Īn utterly engaging history of African American cuisine, taking the reader on a harrowing journey from Africa across the Atlantic to America, and tracking the trials that the people and the food have undergone along the way.Ĭajun, 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.Ī day-by-day guide to celebrating Kwanzaa that honors and affirms African-American culture, food and family. In reality, its range encompasses foods spread across the Atlantic rim. But Creole food is more than the deep, rich flavors of Louisiana gumbo. Harris takes you on a tour of the Motherland, exploring the extraordinary diversity of the cuisines of the continent.įor most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. In The Africa Cookbook, culinary historian and cookbook author Jessica B. ![]() ![]() The Africa Cookbook: Tastes of a Continent ![]()
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