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Complete Book of Caribbean Cooking
     

Complete Book of Caribbean Cooking

4.5 2
by Elisabeth L. Ortiz
 

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"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." — Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14

Overview

"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." — Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." — Kansas City Star
"Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items." — Josef Mossman, Des Moines Register

Editorial Reviews

Associated Press
Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about.
Josef Mossman
Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items. -- Des Moines Register
Kansas City Star
An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz.

Product Details

ISBN-13:
9780345332561
Publisher:
Random House Publishing Group
Publication date:
06/12/1986
Edition description:
REISSUE
Pages:
415
Product dimensions:
4.20(w) x 6.89(h) x 1.06(d)

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The Complete Book of Caribbean Cooking 4.5 out of 5 based on 0 ratings. 2 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
Many recipes in this cookbook. Some are time consuming, but well worth it. If you're looking for a quick recipe, this book may not have it...the cooking time and ingredients will be a lot longer. But, none the less, it is a great cookbook to have.