Dekorationsartikel gehören nicht zum Leistungsumfang.
Sprache:
Englisch
22,95 €*
Versandkostenfrei per Post / DHL
Lieferzeit 1-2 Wochen
Kategorien:
Beschreibung
This truly authentic guide to Caribbean cooking explores the down-home, flavorful food served in the homes of locals and at roadside stands. Caribbean expert 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 tropical vegetables to hearty main dishes.
This truly authentic guide to Caribbean cooking explores the down-home, flavorful food served in the homes of locals and at roadside stands. Caribbean expert 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 tropical vegetables to hearty main dishes.
Über den Autor
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.
Inhaltsverzeichnis
Contents
Introduction
A Culinary History of the Caribbean
Creole Feast: An Island-By-Island Look At Caribbean Cooking
Ingredients and Utensils: A Glossary
Appetizers
Soups
Sauces, Condiments, and Seasonings
Vegetables and Salads
Main Dishes
Breads and Baked Goods
Desserts and Sweets
Beverages
Index
Introduction
A Culinary History of the Caribbean
Creole Feast: An Island-By-Island Look At Caribbean Cooking
Ingredients and Utensils: A Glossary
Appetizers
Soups
Sauces, Condiments, and Seasonings
Vegetables and Salads
Main Dishes
Breads and Baked Goods
Desserts and Sweets
Beverages
Index
Details
| Erscheinungsjahr: | 1991 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780671681654 |
| ISBN-10: | 0671681656 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Harris, Jessica B. |
| Hersteller: | Fireside |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 229 x 152 x 15 mm |
| Von/Mit: | Jessica B. Harris |
| Erscheinungsdatum: | 15.02.1991 |
| Gewicht: | 0,402 kg |
Über den Autor
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.
Inhaltsverzeichnis
Contents
Introduction
A Culinary History of the Caribbean
Creole Feast: An Island-By-Island Look At Caribbean Cooking
Ingredients and Utensils: A Glossary
Appetizers
Soups
Sauces, Condiments, and Seasonings
Vegetables and Salads
Main Dishes
Breads and Baked Goods
Desserts and Sweets
Beverages
Index
Introduction
A Culinary History of the Caribbean
Creole Feast: An Island-By-Island Look At Caribbean Cooking
Ingredients and Utensils: A Glossary
Appetizers
Soups
Sauces, Condiments, and Seasonings
Vegetables and Salads
Main Dishes
Breads and Baked Goods
Desserts and Sweets
Beverages
Index
Details
| Erscheinungsjahr: | 1991 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Länderküchen |
| Medium: | Taschenbuch |
| Inhalt: | Kartoniert / Broschiert |
| ISBN-13: | 9780671681654 |
| ISBN-10: | 0671681656 |
| Sprache: | Englisch |
| Einband: | Kartoniert / Broschiert |
| Autor: | Harris, Jessica B. |
| Hersteller: | Fireside |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 229 x 152 x 15 mm |
| Von/Mit: | Jessica B. Harris |
| Erscheinungsdatum: | 15.02.1991 |
| Gewicht: | 0,402 kg |
Sicherheitshinweis
Ähnliche Produkte
Taschenbuch
Taschenbuch
Tipp
Lieferzeit 1-2 Wochen
Buch
Lieferzeit 1-2 Wochen
Taschenbuch
Lieferzeit 1-2 Wochen
Buch
Taschenbuch
Taschenbuch
Taschenbuch
