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| Sky Juice and Flying Fish: Traditional Caribbean Cooking |  | Author: Jessica B. Harris
Publisher: Fireside
Category: Book
List Price: $19.95
Buy Used: $0.09
as of 3/19/2010 04:05 CDT details
You Save: $19.86 (100%)
New (20) Used (32) from $0.09
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Seller: owlsbooks
Rating:  6 reviews
Sales Rank: 590,944
Media: Paperback
Pages: 240
Number Of Items: 1
Shipping Weight (lbs): 0.8
Dimensions (in): 9.3 x 0.8 x 6.3
ISBN: 0671681656
Dewey Decimal Number: 641.59729
EAN: 9780671681654
ASIN: 0671681656
Publication Date: February 15, 1991
Availability: Usually ships in 1-2 business days
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Product Description
This truly authentic guide to Caribbean cooking explores the down-home, flavorful food served in the homes of locals and at roadside stands. A Caribbean expert, Jessica Harris gives an island-by-island culinary history, providing a colorful context for each of the 150 regional specialties which range from tasty appetizers to soups to salads to tropical vegetables to hearty main dishes
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| Customer Reviews:
Showing reviews 1-5 of 6
 Love This Book May 18, 2008
Christian With A Pen (Norwalk, CT)
This book has a lot of staples that I grew up eating when visiting my grandparents out in Long Island. I know I will never cook the way my grandmother cooked, but I can put my own spin on the food. I am looking forward to creating wonderful dishes that represent my grandmother's culture.
Recipes that Redefine the Word Delicious February 18, 2007
Katie Osborne (Portland, Oregon and the sunny Caribbean)
5 out of 5 found this review helpful
One day last week I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
SKY JUICE AND FLYING FISH is one of the books I kept. In addition to traditional Caribbean recipes, this book also has one of the best Jerk Seasoning recipes I've ever tasted. The" Bananes Jaunes au Gratin des Deux Fromages" which translates to "Yellow Bananas aux Gratin with Two Cheeses", for those of you who don't read French, is simply a mouthwatering dish that is to die for. I must confess to never having seen this dish served, it's French, so you can probably get it in a restaurant in Martinique or Guadeloupe, but with the recipe in this book, you can make it yourself. You won't be disappointed.
The "Sopa de Frijol Negro" ("Black Bean Soup") from Cuba is very, very good and easy to make if you've got a left over ham hock. And it's good to have something to do with that ham bone besides split pea soup. Also, have you ever had Cream of Banana soup? It's in this book and you'll love it. In fact you'll love most of the recipes in SKY JUICE AND FLYING FISH. I know I do.
Review submitted by Captain Katie Osborne
 Sky Juice and Flying Fish: Traditional Caribbean Cooking September 24, 2004
C. Page Gebsen (Wilmington, NC)
3 out of 12 found this review helpful
Not one recipe for flying fish in the whole book! What a disappointment.
AWESOME but wish it had pictures! January 29, 2002
6 out of 6 found this review helpful
You have NEVER cooked like this. The first night I made REAL AUTHENTIC SHRIMP CREOLE & SWEET CORNBREAD made with coconut milk. This book is fun, easy to read and the recipes are most delicious. a MUST for those looking to get away from the boring. But also - not too exotic for those family members afraid to try new dishes (my kids) !I recommend this book to new cooks as well as the experienced.
Fun Cookbook!!!!!!!!!........... December 14, 2001
Margaret (NYC)
8 out of 8 found this review helpful
.............I had bought this cookbook for a friend and for three weekends straight she has enjoyed cooking from it. What initially attracted me to this Caribbean cookbook in particular was the wonderful way Jessica Harris covers the cooking history and traditions of each of the countries in the region and for its extensive ingredient and utensil glossary. Although there are no photos in the book, the delicious sounding recipes really appealed to me and have not disappointed my friend, who has been always been a big fan of Jamaican and Caribbean cuisine, in general. We've had great fun cooking together from it and have been particularly pleased with: Jerked Pork (Jamaica), Garlic Pork (Guyana), Curried Chicken (Trinidad), and the Shrimp Creole (Caribbean). The Surullito appetizer (Puerto Rican cornmeal and cheese snack) was also delectable. There are also chapters in this cookbook filled with soup recipes, desserts, beverages, vegetable, condiment and sauce recipes. I highly recommend this cookbook not only for its great recipes, but for its Caribbean cooking history lessons. The recipes have also proven to be a lot of fun to cook with a group of friends.
Showing reviews 1-5 of 6
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