Sky Juice and Flying Fish: Tastes of a Continent

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.

One day last week I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef. SKY JUICE AND FLYING FISH is one of the books I kept. In addition to traditional Caribbean recipes, this book also has one of the best Jerk Seasoning recipes I've ever tasted. The" Bananes Jaunes au Gratin des Deux Fromages" which translates to "Yellow Bananas aux Gratin with Two Cheeses", for those of you who don't read French, is simply a mouthwatering dish that is to die for. I must confess to never having seen this dish served, it's French, so you can probably get it in a restaurant in Martinique or Guadeloupe, but with the recipe in this book, you can make it yourself. You won't be disappointed. The "Sopa de Frijol Negro" ("Black Bean Soup") from Cuba is very, very good and easy to make if you've got a left over ham hock. And it's good to have something to do with that ham bone besides split pea soup. Also, have you ever had Cream of Banana soup? It's in this book and you'll love it. In fact you'll love most of the recipes in SKY JUICE AND FLYING FISH. I know I do. Review submitted by Captain Katie Osborne

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.

.............I had bought this cookbook for a friend and for three weekends straight she has enjoyed cooking from it. What initially attracted me to this Caribbean cookbook in particular was the wonderful way Jessica Harris covers the cooking history and traditions of each of the countries in the region and for its extensive ingredient and utensil glossary. Although there are no photos in the book, the delicious sounding recipes really appealed to me and have not disappointed my friend, who has been always been a big fan of Jamaican and Caribbean cuisine, in general. We've had great fun cooking together from it and have been particularly pleased with: Jerked Pork (Jamaica), Garlic Pork (Guyana), Curried Chicken (Trinidad), and the Shrimp Creole (Caribbean). The Surullito appetizer (Puerto Rican cornmeal and cheese snack) was also delectable. There are also chapters in this cookbook filled with soup recipes, desserts, beverages, vegetable, condiment and sauce recipes. I highly recommend this cookbook not only for its great recipes, but for its Caribbean cooking history lessons. The recipes have also proven to be a lot of fun to cook with a group of friends.

I love this book -- the recipes are simple, yet flavorful. Homemade peanut butter w/ chili pepper? New and different -- definitely adds a kick to same ol', same ol'. I liked the anecdotal info, too, and the (very) brief history of Caribbean cuisine.