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Island Cooking: Recipes from the Caribbean - Hardcover

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9780895943118: Island Cooking: Recipes from the Caribbean

Synopsis

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. Authentic Caribbean cooking from a native Jamaican.Includes a glossary of island-specific ingredients and a directory of Caribbean food distributors.With more than 200 recipes for tropical tastes, including 40 refreshing and fruity drink recipes to round out the collection.
From the Trade Paperback edition.

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About the Author

A native Jamaican and now a resident of New York City, DUNSTAN A. HARRIS imports Caribbean food products to the United States. In preparation for this book, Dunstan collected, compared, and sampled recipes from all over the Caribbean islands.
From the Trade Paperback edition.

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.

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  • PublisherCrossing Press
  • Publication date1988
  • ISBN 10 0895943115
  • ISBN 13 9780895943118
  • BindingHardcover
  • Edition number1
  • Number of pages192
  • IllustratorRaphael Cas Samuel
  • Rating
    • 3.85 out of 5 stars
      13 ratings by Goodreads

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Hardcover. Condition: Near Fine. Dust Jacket Condition: Very Good. Raphael Samuel (illustrator). Quarto, hardcover, near fine in lightly edgeworn blue pictorial dj. 163 pp. Preface, glossary, index and notes on author. Appetizers and Snacks throgh desserts. Caribbean recipes such as Jamaican Patties; Black Beans and Rice Cubano; Arroz con Pollo; Hot Pepper Sauce; Sweet and Sour Pork; Mango Chutney; Conch Chowder; Goat Curry; Banana Daiquiri; Breadfruit Pudding; Eggplant Fritters; Flan de Queso; Fricasseed Duck; Garlic Pork; Guava Delight; Hot Buttered Rum; Salpicon; Matoutou de Crabes; Pepperpot Soup; Stewed Red Peas and Rice; Creole Tomato Sauce; and many more. Book. Seller Inventory # 36842c

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Condition: Good. Raphael Cas Samuel (illustrator). Good condition. Good dust jacket. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included. Seller Inventory # SB17P-00587

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