Modern Caribbean Cuisine

Modern Caribbean Cuisine

by Wendy Rahamut

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Editorial Reviews

Library Journal
Rahamut, a food writer and consultant, owns a cooking school in Trinidad and is the host of a weekly cooking show. The recipes collected here, which come from all around the islands, include both traditional favorites and dishes she describes as Caribbean fusion (e.g., Chow Mein Pies), which are influenced by a variety of other cuisines. Other recipes, however, such as Bok Choy in Oyster Sauce, seem to have little to do with Caribbean cooking. It's also disappointing that few of the recipes include head notes, as more context would've been welcome. For larger collections.

—Judith Sutton

Product Details

Interlink Publishing Group, Incorporated
Publication date:
Product dimensions:
7.80(w) x 10.30(h) x 1.00(d)

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