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Books: Cooking by Cuisine -> Cooking Caribbean
Life and Food in the Caribbean
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by:
MacKie, Cristine
Mackie, Christine
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Publisher:
New Amsterdam Books
Published: April 1, 1992
ISBN: 1561310298
Format:Hardcover
Pages:188
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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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