The Book of Carribbean Cooking

by Lesley Mackley

As varied and intense in taste as it is simple to cook, Caribbean cuisine is a fascinating mixture of styles from the many nationalities who have settled throughout the Islands over the centuries.... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1557883289
• ISBN13: 9781557883285
• Release Date: June 2000
• Publisher: HP Books
• Length: 120 Pages
• Weight: 0.48 lbs.
• Dimensions: 0.3" x 5.4" x 11.0"
• Age Range: 18 years and up
• Grade Range: Grade 12 and higher

Customer Reviews

A review from México

All recipes are good, although I don't know some products, I can replace them with others, easy to follow instructions and very nice pictures in each recipe.

A solid collection of Caribbean recipes

If you've ever traveled to the Caribbean and developed a taste for the cuisine of the islands, this is a very good book for learning some of the basics. Classic dishes such as Callaloo, Beef Patties, Jerk Pork, and Picadillo are all presented, as well as more unusual and elegant dishes such as Banana-Stuffed Chicken and Calypso Rabbit. An introduction to common Caribbean foodstuffs is presented, as well as photographs of each dish and the various ingredients as needed for them. Difficulty of the dishes varies from easy and quick to fairly complicated and time-consuming. One thing I would have liked included in the recipe descriptions is the island of origin of each dish, as some definitely have more Spanish influences than others, or are unlike any I've seen on the islands I've personally visited. While not an extensive encyclopedia of Caribbean cooking, this book is a fine introduction for most home chefs, and much more useful, than many of the small volumes of recipes often sold to tourists on the islands.

Great introduction to the Caribbean cuisine.

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes. This installment, the Book of Caribbean Cooking, starts with glossary of ingredients, and then presents recipe suggestions for all major courses, from soups and appetizers to bread, cakes, desserts and drinks. Special chapters are dedicated to fish, poultry and game, and (red) meat dishes, vegetables, salads and rice. Classics such as banana bread, callaloo, rum, pineapple and other tropical punches, fried plantains, glazed sweet potatoes, tuna steaks, palm hearts, picadillo, pina colada, pineapple and coconut cake, and pork and banana kabobs appear next to unique dishes such as Grenadan coo-coo (fried cornmeal and coconut squares) with papaya salsa, lime and coconut meringue pie, mango turkey, pineapple and ginger ribs, and quail in rum and raisin sauce. From ackee and saltfish to yam salad, this collection of recipes, while not all-encompassing, is a great introduction to the richness of the Caribbean cuisine - and at a relative bargain price, to boot. Also recommended: Around the World Cookbook Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery) Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only Joy of Cooking: 75th Anniversary Edition - 2006