Great Chefs of the Caribbean: From the Television Series Great Chefs of the Caribbean (Hardcover)

by Julia M. Pitkin (Editor) "Peel, seed and dice two of the cucumbers..." (more)
Key Phrases: praline crème anglaise, fruit granite, teflon baking sheet, Virgin Islands, Puerto Rico, New York (more...)

Editorial Reviews

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

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.

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Product Details

• Hardcover: 240 pages
• Publisher: Cumberland House Publishing (February 2000)
• Language: English
• ISBN-10: 1581820194
• ISBN-13: 978-1581820195
• Product Dimensions: 9.5 x 7.6 x 0.7 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
• Amazon.com Sales Rank: #646,717 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

5 of 6 people found the following review helpful:

5.0 out of 5 stars Carribean in my kitchen...., June 13, 2000

By	ladevine1 "ladevine1" (San Diego, CA USA) - See all my reviews

Ahh, the pictures alone are mouth watering. I suggest you might want to have a snack before reviewing this yummy experience. Have you ever been to the Caribbean? This book helped prepare me for my vacation and at times a simple meal accompanied with a light Caribbean beat, takes me back, back to my enchanted place. My favorite recipe is Grilled Baby Lamb Chops by Chef Norma Shirley at the Warfside in Jamaica. And yes I will say with the detailed instructions, after the second try, I nailed this morsel. I have prepared a few dishes for guest who are natives of the East Coast (I am from California ;o), two friends are from New York, another from Florida) and even they taste flavors that remind them of restaurants you can't find in California. Some of the ingredients are hard to find, but they do assist with information to substitute as well as where to look if you insist on having the ingredients as authentic as possible. The only bad part is, you will have no leftovers, everyone will eat everything. Buy it, for the sake of calories!