This is a collection of 146 recipes from 44 chefs who work at 30
restaurants from 17 islands in the Caribbean. These foods are considered
the best of Caribbean cooking, as seen on the Great Chefs television
Sometimes a dish requires more than one recipe to complete it, such as
for the Caribbean lobster spring roll appetizer. This breakdown of
recipes on the same page will make it easier to follow the recipe in your
kitchen, but most aren't likely to be speedy because they require a lot
Tips on how to prepare parts of the dishes ahead and lush color photos
of many of the recipes will both inspire you to attempt to recreate the
recipes. They also will show you how to present the foods so your plates
can look as glamorous as those in the fancy restaurants they represent.
As you might expect from recipes that come from the islands, most of the
appetizers and entrees use fish or seafood. You'll also discover both
new and traditional ways to prepare chicken, duck, pork, veal and lamb,
but no beef.
The extensive dessert section often includes recipes for exotic fruits
and ingredients as well as many for such easily located items such as
bananas and pineapple.
The book includes a list of places to find unusual ingredients, a
glossary of unusual foods, short chef biographies and several basic
recipes for stocks, glazes and sauces.