Caribbean Cuisine: A Culinary Voyage [Hardcover]

Robert Pickens (Author), Marilyn Mower (Editor), Jim Raycroft (Photographer)

Book Description

Publication Date: November 2003

THIS UNIQUE BOOK is designed for the traveling gourmet, delivering insights to the food, places, and people of the islands. Robert Pickens has traveled the region as a chef aboard megayachts exploring these areas, provisioning in the markets, sampling the restaurants, talking with the locals, and hanging out in their kitchens to absorb the region’s culture. Special notes and points of interest are highlighted, along with travel information and indigenous food glossaries.

This unique book is designed for the traveling gourmet, delivering insights to the food, places, and people of the islands. Robert Pickens has traveled the region as a chef aboard megayachts exploring these areas, provisioning in the markets, sampling the restaurants, talking with the locals, and hanging out in their kitchens to absorb the region’s culture. Special notes and points of interest are highlighted, along with travel information and indigenous food glossaries.

Editorial Reviews

Review

...transported to the Caribbean the minute I opened this compendium of the region’s history, geography, and culinary traditions. -- Barbara Pool Fenzl - Cookbook author, Owner of Les Gourmettes Cooking School, Host of the PBS series, "Savor the Southwest," and Past President of the International Association of Culinary Professionals.

..informative, authentic and full of recipes we’re anxious to try. You’ve captured the true essence of the Caribbean! -- Bob & Melinda Blanchard- Owners, Blanchard’s

About the Author

Robert Pickens is a chef on some of the world’s most luxurious private/charter megayachts. He grew up in Mississippi, the grandson of a restaurateur, where he was first introduced to the world of food. Years later, while wandering across the country, he further developed his passion for food and decided upon attending culinary school. Consequently, to pay for his tuition, he worked as a deckhand on towboats pushing barges up and down the river systems of America. This is where he developed his other passion, life on the water.

Product Details

• Hardcover: 308 pages
• Publisher: RP Coastal Cuisine (November 2003)
• Language: English
• ISBN-10: 0971963401
• ISBN-13: 978-0971963405
• Product Dimensions: 10.1 x 8.3 x 1 inches
• Shipping Weight: 2.6 pounds
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #2,998,732 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars The perfect hybrid, May 24, 2009

By 

G. Doering (Green Cove Springs, FL) - See all my reviews
(REAL NAME)   

This review is from: Caribbean Cuisine: A Culinary Voyage (Hardcover)

A unique combination of travel, history, and recipes of the region. The author knows the flavors of the Caribbean have been influenced by conquest and unravels the layers of European, African and Asian influences on the staples of these beautiful islands and on the original Amerindian population. The glossary of unusual foods and spices is excellent as are the anecdotes on everything from coffee and rum to conch and coconuts.