November 10, 2003 12:00 PM

CREOLE

By Jessica B. Harris

When most Americans think of Creole food they think of New Orleans and gumbo. But this carefully re-searched book argues that Creole cooking spans the Americas, from Guyanese Pepperpot to Jamaican Codfish Fritters to South Carolina Red Rice. What all this food has in common is a mix—okay, fusion—of American, African and European cooking traditions. It’s black-and-white, spicy and sweet. Some ingredients will be hard to find away from the East Coast, but Harris provides mail-order sources.

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