Beyond Gumbo

For most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. Its range encompasses foods spread across the Atlantic rim, from Puerto Rico\'s tangy lechon asado to Savannah\'s enchanting okra soup. From Haiti to Brazil to the Bahamas. Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas. With its emphasis on vegetable-filled stews and an abundance of fish and seafood, we know this diet promotes health, balance, and longevity. Culinary historian and cookbook author Jessica Harris has brought together 175 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated antique postcards. Including a compete glossary of ingredients, mail order sources, and a Creole bookshelf for further readings, Beyond Gumbo takes readers and cooks on a rousing culinary journey.