Modern Caribbean Cuisine - Hardcover

Rahamut, Wendy

Hardcover

ISBN 10: 1566566533 ISBN 13: 9781566566537

Publisher: Interlink Books, 2007

Synopsis

Modern Caribbean Cuisine demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could only have come from the islands of the Caribbean. Fusion has long been a feature of Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors. In this collection, Wendy Rahamut emphasizes the importance of using indigenous ingredients to create a “fresher, tastier, spicy and delicious cuisine.” The result is a celebration of Caribbean flavors as they are today. Modern Caribbean Cuisine takes us on a gastronomic reverie—a food fusion experience of -- mouthwatering snacks and appetizers -- spicy and hearty soups -- a wide variety of attractive salads -- exciting ways of preparing local seafood -- traditional and modern meat and poultry recipes -- an imaginative collection of rice recipes -- wonderful vegetable preparations -- spectacularly exotic desserts -- scrumptious cake and bread recipes -- piquant hot sauces and condiments Each section of the book features a range of easy-to-follow recipes, illustrated with enticing photography by Michael Bonaparte, and is introduced with a useful short discussion of the role and importance of the various ingredients and their place in Caribbean kitchens.

About this title

About the Author

Wendy Rahamut is the author of Quick Fixin Recipes and Caribbean Flavors. She is a freelance food consultant, food stylist, and food writer, and she owns and operates the Wendy Rahamut School of Cooking. Since 1998, Wendy has hosted a long-standing weekly television cooking show entitled Caribbean Flavors and has also appeared on The Food Network. She lives in Trinidad with her family.

Reviews

Caribbean cuisine since the advent of the first island-hopping European explorers in the sixteenth century has been a curious mixture of tropical and Continental traditions. Importation of slave labor to operate the sugar plantations added African influence. Now the region finds itself transformed by contemporary world cuisine, passing mangos and papayas in profusion to northern chefs and receiving in return sophisticated new ways of combining old ingredients and novel flavors. Trinidadian fish sandwiches get a smear of cilantro pesto. Cinnamon-scented dumplings float in meaty oxtail soup. Mexico contributes a tamale pie. Mangos and apples combine in a midwestern-inspired cobbler. Grenada's spice markets yield up their aromas for a spice cake glazed with the region's ubiquitous rum. Traditionalists may frown at this gussied-up food, but the maturing Caribbean kitchen shows that it can grow and adapt to changing tastes as well as any other in the world. Mark Knoblauch
Copyright © American Library Association. All rights reserved

Edition details

• Publisher: Interlink Books
• Publication date: 2007
• Language: English
• ISBN 10: 1566566533
• ISBN 13: 9781566566537
• Binding: Hardcover
• Number of pages: 328