Eat Caribbean: The Best of Caribbean Cookery

Overview

Robust and spicy, full of pungent flavors, Caribbean cuisine is gaining recognition as a vibrantly distinct style of cooking. Now, Virginia Burke sets off on a voyage around the islands of the Caribbean, gathering all the finest dishes they have to offer. In this new collection, which is expertly drawn together through the ingredients common to the islands, traditional dishes like Jerk Chicken vie with modern classics like Grilled Coconut Shrimp and Sweet Plantain and Ginger Flans. An entire array of recipes is ...

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Overview

Robust and spicy, full of pungent flavors, Caribbean cuisine is gaining recognition as a vibrantly distinct style of cooking. Now, Virginia Burke sets off on a voyage around the islands of the Caribbean, gathering all the finest dishes they have to offer. In this new collection, which is expertly drawn together through the ingredients common to the islands, traditional dishes like Jerk Chicken vie with modern classics like Grilled Coconut Shrimp and Sweet Plantain and Ginger Flans. An entire array of recipes is offered, from Creamed Cassava with Roasted Garlic to Little Rum and Chocolate Puddings, and there is a special chapter on Jerk, along with more traditional chapters that range from appetizers to desserts. Colorfully illustrated throughout, this is an exuberant celebration of Caribbean cuisine.

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Editorial Reviews

From the Publisher
"Offers a good selection of recipes for jerked foods."  —TheWineBuzz
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Product Details

  • ISBN-13: 9780743259491
  • Publisher: Simon & Schuster UK
  • Publication date: 3/28/2005
  • Pages: 240
  • Product dimensions: 9.00 (w) x 9.00 (h) x 0.71 (d)

Table of Contents

Introduction 6
Nyam Caribbean Food! 6
The Caribbean Islands 10
Markets of the Caribbean 22
Popular Street and Beach Food 28
Cook's Notes 38
Appetisers: Teasers, Tantalisers & Nibbles 40
Soups: Cooling, Warming & Comforting Bowls 58
Salads: Side Salads, Crunchy Lunches & Light Bites 70
Fish: Scrumptious Seaside Selection 86
Poultry: Saucy Sautes & Sizzling Broilers 102
Jerk: Traditional, Contemporary & Seriously Hot 116
Meat: Substantial Stews, Grills & Spicy Roasts 142
Vegetarian: Healthy, Hearty Hot Pots 154
Side Dishes: Ground Provisions, Rice, Breads & Plantains 168
Condiments: Fiery Sauces, Pickles & Dressings 186
Sweets: Icy Fruits, Sticky Puddings & Delicate Desserts 198
Drinks: Punches, Juices & Cocktails 214
Menus: Parties & Menu Planning 224
Glossary 228
Index 238
Thank-Yous 240
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  • Anonymous

    Posted September 23, 2005

    You'll Be Jammin' in the Kitchen, Mon!

    I can't decide whether to keep this book in the kitchen or display it on the coffee table. Such a beautiful book and the narrative on the history of the Caribbean and its culture and cuisine is most interesting. The real attraction is the recipes, though, which the author personally collected from throughout the islands and recreated/adapted for this book. The diversity of cuisine is a real plus! The recipes are easy to understand and the results are delicious. Why spend thousands on vacation? Just turn up the thermostat, crank up the reggae and cook at home. You'll be jammin'!

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  • Anonymous

    Posted July 15, 2010

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