Review
". . . ideal for the cook looking to add an exotic twist to a repertoire of recipes and/or cookbooks." -- Virginian-Pilot, July 2, 2000
TASTE OF THE ISLANDS
TASTE OF THE ISLANDS
by Rosemary Black, Daily News Food Editor
Pick up a copy of GREAT CHEFS OF THE CARIBBEAN and you'll be transported to the islands where lush mangoes, the freshest shrimp and swordfish and all manner of exotic vegetables are turned into visually fine dishes. Based on the television series, this book highlights the recipes of 44 chefs who work at 30 different restaurants on 17 islands. It's divided by course, with imaginative dishes like grilled duck breast with a pink peppercorn-passionfruit sauce, pepper-crusted yellowfin tuna "filet mignon" with sweet potato cakes and seared red snapper with sweet potatoes in a Creole sauce. -- New York Daily News, March 1, 2000
From the Inside Flap
From the fabled Necker Island, exclusive private playground of royalty and the stars, to the sun-drenched beaches of Mexico in the west and the pink and white sands of Antigua in the east, the Caribbean is home to the hottest emerging cuisine in the hemisphere. "Great Chefs of the Caribbean" contains the best of the best of such cooking, as seen on the "Great Chefs" television series. Containing 90 dishes with 146 recipes-many of them illustrated in brilliant color-from 44 chefs who work at 30 restaurants on 17 islands and Mexico, "Great Chefs of the Caribbean" represents the high point of this cuisine. The restaurants and chefs showcased are widely known and respected. Forty-eight pages of color food photographs by award-winning photographer Eric Futran present the dishes as prepared in their creators' own kitchens. Also included are sources where many of the specialty ingredients mentioned may be ordered, brief biographies of each of the chefs, and a thorough glo! ssary of food and cooking terms.
