Jessica B. Harris holds a PhD from NYU, teaches English at Queens College, and lectures internationally. The author of the 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, received an honorary doctorate from Johnson & Wales University and recently helped the Smithsonian Museum of African American History and Culture to conceptualize its cafeteria.

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

A professor of French and English at Queens College, Jessica B. Harris is the author of Hot Stuff: In Praise of the Piquant, and Iron Pots and Wooden Spoons, Africa's Gift to New World Cooking. She lives in New York City.