Books: Cooking by Cuisine -> Cooking Caribbean
Island Cooking: Recipes from the Caribbean
Ten Speed Press
Published: June 1, 2003
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From Publishers Weekly
Caribbean cuisine blends West African, French, Portuguese, East Indian, Spanish, English, Dutch and Chinese heritages. In serving portions from this melting pot, Harrisa native Jamaican and an importer of Caribbean foods to the
U.S.offers "everyday fare and tasty bits and pieces" ranging from party beverages (e.g., tamarind drink) to main courses (pot roast calypso). In addition, Harris traces a brief history of Caribbean cookery. His book is a good place to test your mettle on
highly spiced foods and flavors. However, some recipesrequiring the entrails, head and feet of lambs, and pigs' tailswill appeal only to devoted followers. And if you live in an area where fresh shark, conch, chayote and callaloo are hard to come by, you
may have to do some nimble improvising, though the author does suggest alternative ingredients and lists Caribbean food distributors in this country.
Copyright 1988 Reed Business Information, Inc.--This text refers to an out of print or unavailable
edition of this title.
In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections.
Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from
each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean's favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica's highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders
everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table.
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