Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With its blending of European and African influences, Jamaican cooking rests on a foundation of tropical fruits and vegetables, and the author draws out the full range of their flavors in one of the world's most interesting cuisines.
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"Wonderful ideas that will appeal to adventurous cooks."-Lindsey Bareham -- Review
About the Author
Caroline Sullivan was the mistress of a large Jamaican household at the end of the nineteenth century and author of the first ever book on Caribbean cookery, The Jamaica Cookery Book, of which this is a lightly revised edition.
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