Culinaria the Caribbean: A Culinary Discovery

In 24 vibrant chapters, each visiting a different island or group of islands from the 7000 dotting the waters between North and South America, Parkinson (Shake Dat Cocktail) offers a cookbook laden with recipes, travel tales, cultural histories and 1600 full-color illustrations. Noting that Caribbean cuisine has been largely overlooked, she sets out to remedy the matter with hundreds of dishes, many of which are decidedly exotic, with ingredients difficult for non-Caribbean chefs to find. The cassava flour required for Cassava Pie from Bermuda will be easier to locate than the Jamaican fruit, ackee, that figures in Ackee and Saltfish. Also from Jamaica are the more familiar jerk dishes. Other accessible dishes include Corn Fritters from Haiti and Stuffed Baked Red Snapper from Anguilla. Among recipes easier to read than prepare are How to Roast a Pig on a Spit as they do it in Puerto Rico, Round House Flying Fish Pat? from Barbados, Cascadura Matete, which calls for Trinidad's strange mudfish, and Iguana, a Curacao favorite. Along the way, Parkinson provides a brief history of Jamaica's Rastafarian movement, a nonjudgmental look at cockfighting on Guadeloupe and an illustrated essay on the importance of the spice trade to Grenada, which supplies 40% of the world's nutmeg and mace. Cooks with wanderlust will find the breadth of Parkinson's coverage and the many lush photographs entrancing.
ASIN: 3895089028
VSKU: DBV.3895089028.G
Condition: Good
Author/Artist:Rosemary Parkinson|Clem Johnson|Ruprecht Stempell
Binding: Hardcover
Note: Any images shown are stock photographs and product may differ from what is shown.
Condition Notes: Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly!