Plus, receive recommendations and exclusive offers on all of your favorite books and authors from Simon & Schuster.
Table of Contents
About The Book
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.
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.
Product Details
- Publisher: Simon & Schuster (February 3, 1999)
- Length: 224 pages
- ISBN13: 9780684853260
Browse Related Books
Raves and Reviews
The New York Times One of those rare books that makes clear why food is important and how food helps people understand themselves and their history.
Charlayne Hunter-Gault Chief Africa correspondent, National Public Radio, and author of In My Place [Jessica Harris] is truly the Zora Neale Hurston of culinary anthropology.
Resources and Downloads
High Resolution Images
- Book Cover Image (jpg): Iron Pots & Wooden Spoons Trade Paperback 9780684853260
- Author Photo (jpg): Jessica B. Harris Photo credit: J. Pinderhughes(0.1 MB)
Any use of an author photo must include its respective photo credit