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Jessica B. Harris has written 19 work(s)
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Paperback:
9781496807977 | Univ Pr of Mississippi, February 17, 2016, cover price $30.00
Acclaimed cookbook author Jessica B. Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit
Hardcover:
9781596913950 | Bloomsbury Pub Plc USA, January 4, 2011, cover price $26.00 | About this edition: Acclaimed cookbook author Jessica B.
Paperback:
9781608194506 | Reprint edition (Bloomsbury Pub Plc USA, January 17, 2012), cover price $18.00
CD/Spoken Word:
9781511340731 | Mp3 una edition (Brilliance Audio, November 3, 2015), cover price $9.99
Amazon.com Review: "Creole food," writes Jessica B. Harris, author of The Africa Cookbook and Iron Pots & Wooden Spoons, "the preeminent taste of the Atlantic Rim of the New World, is a triumphant food that comes from sorrow's kitchens. It was conceived in the kitchens of the hemisphere's big houses, casas grandes, fazendas, and plantations, and nurtured over coal pots and three-rock stoves in the slave cabins and shanties of the black shack alleys...read more
Paperback:
9781476726250 | Simon & Schuster, October 21, 2012, cover price $24.99 | About this edition: Amazon.
Paperback:
9781439193303, titled "The Africa Cookbook: Tastes of a Continent" | Reprint edition (Simon & Schuster, August 17, 2010), cover price $16.99
Hardcover:
9780811866996 | Chronicle Books Llc, January 27, 2010, cover price $19.95
Hardcover:
9780807831502, titled "Cooking the Gullah Way: Morning, Noon, and Night" | Univ of North Carolina Pr, October 1, 2007, cover price $26.00 | About this edition: Collects seventy-five recipes for easy-to-prepare, robustly flavored dishes that reflect the rhythm of a day in the kitchen, and includes twenty-five folk remedies that demonstrate how in the Gullah culture, food and medicine were closely linked.
Paperback:
9780807858431 | Univ of North Carolina Pr, October 1, 2007, cover price $19.00 | About this edition: Collects seventy-five recipes for easy-to-prepare, robustly flavored dishes that reflect the rhythm of a day in the kitchen, and includes twenty-five folk remedies that demonstrate how in the Gullah culture, food and medicine were closely linked.
Celebrating the rich culinary history of New England, a collection of eighty taste-tempting recipes represents the best in Martha's Vineyard cuisine, including Codfish Fritters, Stuffed Quahogs, Corn Pudding, and Cranberry Apple Crisp, in a regional cookbook that also captures the island's charming environs, culture, markets, and more. 10,000 first printing.
Hardcover:
9780811849999 | Chronicle Books Llc, March 29, 2007, cover price $35.00 | About this edition: Celebrating the rich culinary history of New England, a collection of eighty taste-tempting recipes represents the best in Martha's Vineyard cuisine, including Codfish Fritters, Stuffed Quahogs, Corn Pudding, and Cranberry Apple Crisp, in a regional cookbook that also captures the island's charming environs, culture, markets, and more.
Hardcover:
9780743249171 | Simon & Schuster, August 1, 2004, cover price $23.00 | About this edition: Canvassing a range of add-on dishes from light condiments to hearty sides, a collection of recipes features the preparation instructions for such fare as classic cole slaw, watermelon rind pickles, Singapore mint chutney, and pomegranate salsa.
Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts
(view table of contents)
Paperback:
9780684853260 | Simon & Schuster, February 3, 1999, cover price $16.95 | About this edition: Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts
Captures the essence of the African American celebration of Kwanzaa and offers more than fifty recipes, along with facts and projects that add to the holiday's spirit
(view table of contents)
Hardcover:
9780684800455, titled "Kwanzaa Keepsake: Celebrating the Holiday With New Traditions and Feasts" | Simon & Schuster, November 1, 1995, cover price $22.00 | About this edition: Captures the essence of the African American celebration of Kwanzaa and offers more than fifty recipes, along with facts and projects that add to the holiday's spirit
Paperback:
9780684853253 | Fireside, December 1, 1998, cover price $14.00 | About this edition: Captures the essence of the African American celebration of Kwanzaa and offers more than fifty recipes, along with facts and projects that add to the holiday's spirit
From Morocco to Senegal to Johannesburg, a nationally prominent authority on authentic African cuisine leads readers on an illustrated tour of the foods of Africa and the lands they come from, featuring more than two hundred traditional and new recipes. 20,000 first printing.
(view table of contents)
Hardcover:
9780684802756 | Simon & Schuster, December 1, 1998, cover price $27.00 | About this edition: Gathers information on the unique foods of Africa and the lands they come from, and provides more than two hundred traditional and new recipes
Featuring recipes gathered from church suppers, family reunions, and Sunday school picnics, an African American culinary collection includes comments on African American culture and history
(view table of contents)
Hardcover:
9780671793609, titled "Welcome Table: African-American Heritage Cooking" | Simon & Schuster, February 1, 1995, cover price $24.00 | About this edition: Featuring recipes gathered from church suppers, family reunions, and Sunday school picnics, an African American culinary collection includes comments on African American culture and history
Paperback:
9780684818375 | Fireside, December 1, 1996, cover price $16.00 | About this edition: Featuring recipes gathered from church suppers, family reunions, and Sunday school picnics, an African American culinary collection includes comments on African American culture and history
Paperback:
9780062510921 | Harpercollins, October 1, 1995, cover price $14.00 | About this edition: A unique and fascinating collection of glamour tips, gathered from women of color from around the world, offers recipes, rituals and secrets covering all aspects of beauty from hair and faces to clothing, fragrances and aphrodisiacs.
Hardcover:
9780025482616 | Macmillan Pub Co, August 1, 1992, cover price $23.00 | About this edition: Explores Brazil's culinary heritage with a collection of recipes for appetizers, soups and salads, vegetables, meat, poultry, seafood, desserts, and beverages, and lists essential ingredients
Product Description: 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...read more
Hardcover:
9780689118722, titled "Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking" | Atheneum, July 1, 1989, cover price $19.95 | About this edition: Discusses the influence of African cooking on cajun, creole, and Caribbean cuisine, and shares recipes for appetizers, soups, vegetable dishes, main dishes, and desserts
Paperback:
9780345364180, titled "Iron Pots and Wooden Spoons: Africa's Gifts to New World Cooking" | Reprint edition (Ballantine Books, April 1, 1991), cover price $4.95 | also contains How the Stock Market Works: A Beginner's Guide to Investment | About this edition: 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.
A guide to traditional Caribbean cooking includes recipes for appetizers, soups, entrees, desserts, and side dishes
(view table of contents)
Paperback:
9780671681654 | Touchstone Books, February 15, 1991, cover price $19.95 | About this edition: A guide to traditional Caribbean cooking includes recipes for appetizers, soups, entrees, desserts, and side dishes
Paperback:
9780155485013 | Harcourt College Pub, December 1, 1988, cover price $28.95 | also contains Rave 28
Hardcover:
9780689114830 | Macmillan Pub Co, September 1, 1985, cover price $16.95 | About this edition: Shares recipes from around the world, including appetizers, sauces, vegetables, meat, seafood, rice, pasta, and chutneys, that feature chilies and hot peppers
Paperback:
9780345335104 | Reprint edition (Ballantine Books, November 1, 1986), cover price $3.95 | About this edition: Clean, bright used copy with tight binding.
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