A lively recipe collection from one of the world's freshest cuisines, with Caribbean-style recipes for appetizers, soups, sauces, seafood, poultry, meats, vegetables, breads, and desserts. Now out of print.
Book Description
Editorial Reviews
From Publishers Weekly
In recent years a spate of Caribbean cookbooks has hit the shelves, chronicling a cuisine formed by Creole, Spanish, French, African, Dutch, Indonesian and East Indian traditions. The Elberts ( Dolci: The Fabulous Desserts of Italy ) set out to "record the real quality of Caribbean genius in the kitchen." And they've produced a cookbook likely to be savored and dog-eared by devotees who appreciate the nuances--and will go to great lengths to reproduce--earthy exotica. Recipes include duck Creole (hailing from St. Martin), lime marmalade (Martinique) and mango chutney (Trinidad). The authors supply several variations on home-cooked ("down island") foodstuffs, like the proverbial rice-and-beans, which change form and tang as a dish leaps from island to island. An entire chapter goes to selections for the Dutch-influenced, Indonesian-derived risjtafelsic ("rice table") popular on islands colonized by the Netherlands. While many recipes contain unusual ingredients (described in great detail in a handy introductory chapter aptly named "The Caribbean Cupboard") the Elberts make every attempt to suggest suitable substitutions. Illustrations not seen by PW.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
From Library Journal
The Elberts, authors of Dolci: The Fabulous Desserts of Italy (S. & S., 1987), are frequent visitors to the Caribbean. Their collections of some 300 recipes from restaurants and home cooks is intended to encompass, and preserve, the best of the traditional island foods. However, although this is a more ambitious effort than such recent cookbooks as Jessica Harris's Sky Juice and Flying Fish ( LJ 12/90) or Dunstan Harris's Island Cooking ( LJ 12/88), the authenticity of some of the recipes seems questionable--for example, Callalo Soup made with imitation fish product, Jamaican Salt Cod and Akees served with a cheese sauce--and the recipe style is sometimes awkward. This is not a necessary purchase.
Copyright 1991 Reed Business Information, Inc.
Copyright 1991 Reed Business Information, Inc.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars
Location, location, location,
By D. K. Chef (New Jersey) - See all my reviews
This review is from: Down-Island Caribbean Cookery (Hardcover)
I read this like a textbook, learned the techniques and ingredients in the restaurant food I enjoy when visiting the islands. Unfortunately, where I live, I cannot get many of the ingredients which are plentiful in the Caribbean. Namely - guava, mango, goat meat, papaya, breadfruit, etc. You can substitute many of the ingredients and make wonderful new items, otherwise you will just tease your tastebuds. However - this is one of the very very few Caribbean cookbooks printed in American measures so if you sail to the islands on your own boat, or rent a house there and do your own cooking, this book is an absolute must !!!!!!
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