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Editorial Reviews
From Publishers Weekly
DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as "Caribbean." Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal with black sauce, curried goat and turkey and peppers on saffron rice. Green-banana ceviche and Mt. Diablo grilled corn, flavored with peppers and herbs, are among the side dishes. Beverages such as planter's punch and cafe trade wind also lend an exotic flavor. DeMers wrote Complete Guide to Gourmet Coffee. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
The second Caribbean cookbook in several months, this one is more comprehensive than Dunstan Harris's Food from the Islands ( LJ 12/88). DeMers's international mix of recipes includes island specialties ranging from appetizers such as Stamp & Go to sweets like Tie-A-Leaf. He provides both a glossary of ingredients and a list of mail order sources, but most dishes call for readily available ingredients. Caribbean food is popular now; for most collections.--
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as "Caribbean." Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal with black sauce, curried goat and turkey and peppers on saffron rice. Green-banana ceviche and Mt. Diablo grilled corn, flavored with peppers and herbs, are among the side dishes. Beverages such as planter's punch and cafe trade wind also lend an exotic flavor. DeMers wrote Complete Guide to Gourmet Coffee. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
From Library Journal
The second Caribbean cookbook in several months, this one is more comprehensive than Dunstan Harris's Food from the Islands ( LJ 12/88). DeMers's international mix of recipes includes island specialties ranging from appetizers such as Stamp & Go to sweets like Tie-A-Leaf. He provides both a glossary of ingredients and a list of mail order sources, but most dishes call for readily available ingredients. Caribbean food is popular now; for most collections.--
Copyright 1989 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.
See all Editorial Reviews
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Inside This Book
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First Sentence:
The ingredients used in Caribbean food, like the dishes in which they are showcased, quite often bear the most colorful names imaginable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tamarind nectar, gold rum, jalapeño chile Key Phrases - Capitalized Phrases (CAPs): (learn more)
Scotch Bonnet, United States, Pickapeppa Sauce, Simple Syrup, Tia Maria, Puerto Rico, Run Down, Ocho Rios, Port Antonio, Red Stripe, West Indian, Florida Keys, French West Indies, Puerto Rican, West Africa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
The ingredients used in Caribbean food, like the dishes in which they are showcased, quite often bear the most colorful names imaginable. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
tamarind nectar, gold rum, jalapeño chile Key Phrases - Capitalized Phrases (CAPs): (learn more)
Scotch Bonnet, United States, Pickapeppa Sauce, Simple Syrup, Tia Maria, Puerto Rico, Run Down, Ocho Rios, Port Antonio, Red Stripe, West Indian, Florida Keys, French West Indies, Puerto Rican, West Africa New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
What Do Customers Ultimately Buy After Viewing This Item?
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50% buy the item featured on this page: Caribbean Cooking $11.53 |
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13% buy Eat Caribbean $16.50 |
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13% buy The Real Taste of Jamaica $16.95 |
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12% buy The Sugar Mill Caribbean Cookbook: Casual and Elegan Recipes Inspired by the Islands $16.15 |
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