By Sada Fretz
Updated April 12, 1991 at 04:00 AM EDT

After warming up to hot peppers and cooking their way through several spicy cuisines, North Americans have turned their attention to the exotic foods of the Caribbean. The cuisine’s cooking techniques are not too complicated, but the ingredients can be daunting if you don’t know a yam from a sweet potato, let alone a calabaza from a calabash. That’s where Jessica Harris’ obliging guide, Sky Juice and Flying Fish: Traditional Caribbean Cooking can help. Whether you’re off to the islands or just the local supermarket, Harris can set you straight about the region’s major dishes and ingredients, the local variations on their names, and the ethnic patchwork and quirky fusions that result when a dozen or so European, African, and Asian cooking styles collide. Harris also offers recipes for dishes that are comparatively easy to make and relatively kind to the mainland palate. B