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Sky Juice and Flying Fish: Traditional Caribbean Cooking Paperback – February 15, 1991

by Jessica B. Harris (Author)
4.3 4.3 out of 5 stars 31 ratings
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Savor the food, flavor, rhythm, and romance of the Caribbean.
A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.
A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.
Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.
A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.
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Previous page
  1. Print length
    240 pages
  2. Language
    English
  3. Publication date
    February 15, 1991
  4. Dimensions
    6 x 0.6 x 9 inches
  5. ISBN-10
    0671681656
  6. ISBN-13
    978-0671681654
  7. See all details
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Editorial Reviews

From Publishers Weekly

Harris ( Hot Stuff: A Cookbook in Praise of the Piquant ) offers an enthusiastic and enticing introduction to the lively array of cuisines found in the Caribbean islands. Combining research with observations from her own experiences, she explores the "culinary quirks" of different islands (turtle steak can be sampled in the Cayman Islands, and while peas and rice are "laughingly referred to as the Jamaican coat of arms," curried goat is a local specialty) and supplies a useful glossary of ingredients and utensils. Dishes range from appetizers to desserts, and one can taste bacalaitos (codfish fritters) from Puerto Rico, fricasseed chicken from Saint Kitts or breadfruit stuffed with onion and tomato from Jamaica. Most of the recipes are simple enough to encourage readers to try unfamiliar dishes, although several contain at least one unusual, specialty-store ingredient, such as the Scotch bonnet-type chile in soupe aux pois rouges (kidney bean soup). Harris suggests substitutions for some uncommon items, such as Cascadura (a mudfish found near Trinidad); cooks who can't locate the fish can substitute shrimp to make a flavorful curry.
Copyright 1991 Reed Business Information, Inc.

From Library Journal

Harris is the author of Iron Pots and Wooden Spoons ( LJ 5/15/89), a collection of African-inspired New World dishes, and Hot Stuff: A Cookbook in Praise of the Piquant ( LJ 8/85); now she turns to the traditional dishes of the Caribbean islands. Her lively text is well written and informative, and she provides historical background and an excellent glossary as well as an assortment of recipes both simple and sophisticated. Once again, she includes many unusual dishes not found in other books on the topic, such as Dunstan Harris's Island Cooking ( LJ 12/1/88) and John DeMers's Caribbean Cooking ( LJ 3/ 15/89). Highly recommended.
Copyright 1990 Reed Business Information, Inc.

Product details

  • Publisher ‏ : ‎ Atria; 0 edition (February 15, 1991)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 240 pages
  • ISBN-10 ‏ : ‎ 0671681656
  • ISBN-13 ‏ : ‎ 978-0671681654
  • Item Weight ‏ : ‎ 10.6 ounces
  • Dimensions ‏ : ‎ 6 x 0.6 x 9 inches
  • Customer Reviews:
    4.3 4.3 out of 5 stars 31 ratings

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Jessica B. Harris

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Customer reviews

4.3 out of 5 stars
4.3 out of 5
31 global ratings

Top reviews from the United States

Billy B
5.0 out of 5 stars A great, though breif overview of Caribbean cooking,
Reviewed in the United States on January 1, 2016
Verified Purchase
The recipes chosen are great and the additional information presented about places, cultures, ingredients and dishes make this more than just your standard recipe compilation cookbook. A great introduction to the cuisines and foodways of the Caribbean region.
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Christian With A Pen
5.0 out of 5 stars Love This Book
Reviewed in the United States on May 18, 2008
Verified Purchase
This book has a lot of staples that I grew up eating when visiting my grandparents out in Long Island. I know I will never cook the way my grandmother cooked, but I can put my own spin on the food. I am looking forward to creating wonderful dishes that represent my grandmother's culture.
3 people found this helpful
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Maxx A.
5.0 out of 5 stars Five Stars
Reviewed in the United States on August 25, 2014
Verified Purchase
love the recipes.
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Amazon Customer
2.0 out of 5 stars ebook poorly formatted
Reviewed in the United States on June 22, 2021
Verified Purchase
The review is based only on the formatting-ebook was impossible to use. I have heard that the recipes are quite good, which is why I wanted it. For $15, I expect a well formatted document, not one long run-on collection.
3 people found this helpful
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islandtim
5.0 out of 5 stars Five Stars
Reviewed in the United States on November 8, 2014
interesting book and one that you can get some great ideas from. fast shipping
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Amazon Customer
5.0 out of 5 stars AWESOME but wish it had pictures!
Reviewed in the United States on January 29, 2002
You have NEVER cooked like this. The first night I made REAL AUTHENTIC SHRIMP CREOLE & SWEET CORNBREAD made with coconut milk. This book is fun, easy to read and the recipes are most delicious. a MUST for those looking to get away from the boring. But also - not too exotic for those family members afraid to try new dishes (my kids) !
I recommend this book to new cooks as well as the experienced.
10 people found this helpful
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Emma Bonoli
3.0 out of 5 stars Nice background to island cooking, mediocre recipes
Reviewed in the United States on April 17, 2015
Verified Purchase
Provides nice background to the cuisine of the islands but the recipes are a bit redundant and the instructions leave something to be desired. It looks good at first but doesn't really stand up in the kitchen. Still not a bad use of $3.99.

The real kicker is the drink recipes, I don't think these were tested by the author. But they're a nice platform to work with, tweaking a few things to double or halve the rum and sugar proportions.
2 people found this helpful
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C. Page Gebsen
1.0 out of 5 stars Sky Juice and Flying Fish: Traditional Caribbean Cooking
Reviewed in the United States on September 24, 2004
Not one recipe for flying fish in the whole book! What a disappointment.
6 people found this helpful
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Top reviews from other countries

Rainbow J.
1.0 out of 5 stars Illegal printing?
Reviewed in Mexico on February 10, 2021
Verified Purchase
This seems to be an illegal printing. The text and cover image is pixelated and the text on the page is oddly placed. On top of all of this, there's a weird thing in the very back of book stating that it was made in a town in Texas on the same day I ordered it.
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Bryan Edghill
5.0 out of 5 stars Five Stars
Reviewed in the United Kingdom on May 9, 2018
Verified Purchase
thanks !!!!!
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