From drinks and appetizers to entrees and desserts, here are almost 200 irresistible recipes from Jamaica, Guadeloupe, Martinique, Barbados, Cuba, and beyond. Each recipe is accompanied by easy-to-follow instructions for an outstanding array of cooking a la caribe.
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Book Description
Editorial Reviews
From Publishers Weekly
DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as "Caribbean." Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal with black sauce, curried goat and turkey and peppers on saffron rice. Green-banana ceviche and Mt. Diablo grilled corn, flavored with peppers and herbs, are among the side dishes. Beverages such as planter's punch and cafe trade wind also lend an exotic flavor. DeMers wrote Complete Guide to Gourmet Coffee. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
The second Caribbean cookbook in several months, this one is more comprehensive than Dunstan Harris's Food from the Islands ( LJ 12/88). DeMers's international mix of recipes includes island specialties ranging from appetizers such as Stamp & Go to sweets like Tie-A-Leaf. He provides both a glossary of ingredients and a list of mail order sources, but most dishes call for readily available ingredients. Caribbean food is popular now; for most collections.--
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
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Most Helpful Customer Reviews
34 of 37 people found the following review helpful:
5.0 out of 5 stars
A Taste of the Islands,
By Dave Smith (Concord, NC) - See all my reviews
This review is from: Caribbean Cooking (Paperback)
When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!
2 of 2 people found the following review helpful:
4.0 out of 5 stars
Where are the pictures??!!!!!,
Amazon Verified Purchase(What's this?)
This review is from: Caribbean Cooking (Paperback)
The book is great, but I was very unhappy when I opened it and noticed there were no pictures. That may not be a problem for some cooks, but it's a problem for me. I'm just warning those who like to see picutres in a cookbook.
4 of 5 people found the following review helpful:
5.0 out of 5 stars
carribean cooking,
By
This review is from: Caribbean Cooking (Paperback)
It is a must have book. It is filled with many delightful entrees that you will enjoy.
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Inside This Book
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First Sentence:
The ingredients used in Caribbean food, like the dishes in which they are showcased, quite often bear the most colorful names imaginable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tamarind nectar, gold rum, jalapeño chile Key Phrases - Capitalized Phrases (CAPs): (learn more)
Scotch Bonnet, United States, Pickapeppa Sauce, Simple Syrup, Tia Maria, Puerto Rico, Run Down, Ocho Rios, Port Antonio, Red Stripe, West Indian, Florida Keys, French West Indies, Puerto Rican, West Africa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The ingredients used in Caribbean food, like the dishes in which they are showcased, quite often bear the most colorful names imaginable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tamarind nectar, gold rum, jalapeño chile Key Phrases - Capitalized Phrases (CAPs): (learn more)
Scotch Bonnet, United States, Pickapeppa Sauce, Simple Syrup, Tia Maria, Puerto Rico, Run Down, Ocho Rios, Port Antonio, Red Stripe, West Indian, Florida Keys, French West Indies, Puerto Rican, West Africa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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