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Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking
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Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking Paperback - 1999

by Jessica B. Harris

The author of "The Africa Cookbook" explores the deeply rooted influence of African cookery on Cajun, Creole, South American, and Caribbean cuisine, bringing together more than 175 recipes that echo the tastes of Africa.

Summary

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.

From the rear cover

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.

Details

  • Title Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking
  • Author Jessica B. Harris
  • Binding Paperback
  • Edition 1st Fireside ed
  • Pages 224
  • Volumes 1
  • Language ENG
  • Publisher Simon & Schuster, Old Tappan, New Jersey, U.S.A.
  • Date 1999-02-03
  • Features Index
  • ISBN 9780684853260 / 0684853264
  • Weight 0.73 lbs (0.33 kg)
  • Dimensions 9.07 x 6 x 0.58 in (23.04 x 15.24 x 1.47 cm)
  • Themes
    • Cultural Region: African
    • Ethnic Orientation: African
    • Ethnic Orientation: African American
  • Library of Congress subjects African American cookery, Cookery, Caribbean
  • Library of Congress Catalog Number 98043747
  • Dewey Decimal Code 641.592

Media reviews

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.

About the author

Jessica B. Harris holds a PhD from NYU and taught English at Queens College for more than thirty years. She lectures internationally. She is the author of High on the Hog, which inspired the hit 2021 Netflix show of the same name. She is also the author of a memoir, My Soul Looks Back, as well as twelve cookbooks. Her articles have appeared in Vogue, Food & Wine, Essence, and The New Yorker, among other publications. She has made numerous television and radio appearances and has been profiled in The New York Times. Considered one of the preeminent scholars of the food of the African Diaspora, Harris has been inducted into the James Beard Who's Who in Food and Beverage in America, she received the James Beard Lifetime Achievement Award in 2020, and an Augie Award from the Culinary Institute of America in 2022. She also received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.

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Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking

Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking

by Harris, Jessica B.

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Iron Pots & Wooden Spoons: Africas Gifts to New World Cooking: Africas Gift to New World Cooking

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Iron Pots and Wooden Spoons : Africa's Gifts to New World Cooking

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Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking

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Iron Pots & Wooden Spoons: Africa's Gifts to New World Cooking

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