Jinx and Jefferson Morgan own the Sugar Mill, a much-loved resort on the island of Tortola in the British Virgin Islands. From there, they have explored the Caribbean and packed their culinary discoveries into The Caribbean Cookbook
. There are dishes suited to company dinners, as well as easy-going food like Rum-Glazed Chicken Wings, Red Bean and Rice Salad, and Rasta Pasta. Some dishes are traditional, others use the ingredients and flavors of the islands in original ways. The Morgans are friendly and free-wheeling and pack lots of local lore and culinary information into this sunny book.
From Publishers Weekly
Columnists for Bon Appetit magazine, the Morgans also own the Sugar Mill resort in Tortola, British Virgin Islands, and so are no strangers to the Caribbean and its culinary delicacies. The 250 recipes gathered here come mainly from their restaurants' menus, which in turn draw from the region's cuisine and ingredients. Directions are friendly and straightforward yet detailed enough to help even a kitchen tyro succeed. Organized by meals ("Sunrise Specials") and main ingredients ("From the Fish Pot," "Sugar Island Sweets"), recipes range from Sweet-Potato Waffles with Orange Butter to such late-day libations as a Banana Daiquiri or Coffee Rumba. Salad specialties include Hearts of Palm Carnival, brightened with hot peppers; Green Papaya Salad with a mustard dressing; and Green Bananas simmered in milk and served with an olive vinaigrette. The fish and seafood recipes are understandably strong: Ginger-Lime Scallops with Toasted Walnuts; Coconut Shrimp with Vegetables; a variety of firm fresh fish fillets can be used in dishes like Fish with Tomato and Banana. Many of the recipes for beef and, especially, pork, use barbecue and grilling techniques. Such sauces as Major Morgan's Mango and other chutneys, sauces and salsas accompany many recipes.
Copyright 1996 Reed Business Information, Inc.
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