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    Books: Cooking by Cuisine -> Cooking Caribbean

    Life and Food in the Caribbean

    MacKie, Cristine
    Mackie, Christine

    New Amsterdam Books
    Published: April 1, 1992
    ISBN: 1561310298

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    Book Description
    From Publishers Weekly
    This culinary history of the Caribbean islands by British travel and food writer Mackie uncovers the roots of a "hybrid cuisine with many fascinating strands." Interspersed with the poetry of Derek Walcott, and punctuated with recipes that are an amalgam of regional cuisine and a good old yarn, Mackie traces the culinary footprints of the British, West African, Portuguese and East Indian settlers of the islands. Some of the most tantalizing concoctions are carmelized chicken (with tomatoes and okra), tomato sauce on cassava, and lobster fruit curry. Befuddling, however, are the many obscure terms found in the recipes--"easy-blend yeast," "old and floury English potatoes" and the occasionally desired "pig's trotter." While the book is a charmer on its own terms, such ingredients do need translation, lest they addle or mislead those heading for the heat of an actual North American kitchen.
    Copyright 1992 Reed Business Information, Inc.

    Product Description:
    The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles.--This text refers to the

    Paperback edition.

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    Cooking Caribbean cuisine
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