Caribbean & West Indian Books - Page 10

Callaloo, Calypso and Carnival: The Cuisines of Trinidad and Tobago

Dave Dewitt

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

its alright 3 out of 5 stars.
2 of 2 people found this review helpful.

kind of disappointed. thought i would get a bit more food options, and traditional meals. it was worth buying but cant live with it alone.

Great Fun 4 out of 5 stars.
1 of 1 people found this review helpful.

This book is a lot of fun to read through -- you get a lot of history, with background on the culture of T&T, the origins of the T&T carnival, along with many calupso rhymes and the origins of many of the foods and recipes. I've always wanted a recipe for true Pina Coladas, and the recipe for Ginger Beer sounds more like a science experiment, but my son and I plan to try it out. Instant island vacation!

Editorial Review:

Callaloo, Calypso & Carnival is the only book on the fascinating, multi-cultural cuisines of the country of Trinidad & Tobago. Mostly a cookbook, it is part travel guide and celebration of the music and spirit of the country. The book explores the food traditions of Trinidad & Tobago, which combine African, East Indian, European, Chinese, and Native American elements. There are more than 100 recipes--most highly spiced--that cover everything from classic Pepperpot to Curried Lobster. In addition to all the food, the book explores the unique musical history of Trinidad & Tobago that culminates in one of the greatest Carnival celebrations anywhere in the world.

There is a glossary of Trinidad & Tobago food terms, a bibliography, and a discography. This book is a must for lovers of all things Caribbean.

Great Chefs of the Caribbean: From the Television Series Great Chefs of the Caribbean (Great Chefs)

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Carribean in my kitchen.... 5 out of 5 stars.
5 of 6 people found this review helpful.

Ahh, the pictures alone are mouth watering. I suggest you might want to have a snack before reviewing this yummy experience. Have you ever been to the Caribbean? This book helped prepare me for my vacation and at times a simple meal accompanied with a light Caribbean beat, takes me back, back to my enchanted place. My favorite recipe is Grilled Baby Lamb Chops by Chef Norma Shirley at the Warfside in Jamaica. And yes I will say with the detailed instructions, after the second try, I nailed this morsel. I have prepared a few dishes for guest who are natives of the East Coast (I am from California ;o), two friends are from New York, another from Florida) and even they taste flavors that remind them of restaurants you can't find in California. Some of the ingredients are hard to find, but they do assist with information to substitute as well as where to look if you insist on having the ingredients as authentic as possible. The only bad part is, you will have no leftovers, everyone will eat everything. Buy it, for the sake of calories!

The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun

Steven Raichlen

List Price: $25.00 By: Artisan Amazon Marketplace: 20 new & used starting at $6.85

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Customer Reviews:
Total reviews: 2 Average rating: 4.5 of 5

Editorial Review:

Mouth-searing hot sauces, fragrant marinades and fiery spice rubs, tropical fruit preserves, jams, and cooling rum drinks: The Caribbean Pantry Cookbook: Condiments, Seasonings, and Preserves from the Land of Spice and Sun captures the vibrant flavors and tropical abundance of this diverse region. Its 70 recipes and 20 full-color photographs will help add island excitement to everyday meals. Steven Raichlen, author of Miami Spice, has traveled widely throughout the region and collected his favorite recipes for condiments and seasoning mixes.

There are few places in the world where you can find such eclectic assortment of condiments and seasonings as in the Caribbean, where the bold flavors match the intensity of the tropical sun. Many ethnic groups have contributed to the region's culinary melting pot, combining elements of European, North African, and even Asian cuisines with the region's characteristic fruits, vegetables, and spices.

The Caribbean Pantry includes recipes for pantry items as well as for dishes in which to use them. With a well-stocked pantry, it's easy to chase away the mid-winter blues by putting Orange Pepper Jelly on an English muffin, sipping Passion Fruit Punch by the fire, enlivening chicken breasts with St. Barts Creole Sauce, or a filet of grouper with Chili Lime Sauce. Use Mojo (Cuban Garlic-Cumin Sauce) to marinate shell steak, or create Bajan Roast Game Hens with Seasoning, the classic seasoning mix of Barbados. The recipes in The Caribbean Pantry are simple to make and most ingredients are widely available (mail-order sources are included for hard-to-find items).

Sea to Shore : Cookbook (Ship to Shore Cookbooks)

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Subjects -> Cooking, Food & Wine -> Cooking by Ingredient -> Meat, Poultry & Seafood -> Seafood

Editorial Review:

250 recipes from 80 chefs.

A total seafood preparation manual. A treasury of scrumptious fish and shellfish recip0es from Caribbean charter yacht chefs. Plus dressing and cutting techniques; an explalnation of gallely gadgets and cookware designed to turn you into a gourmet chef. Sea to Shore is a cook's guide to identifying, buying, cleaning, cutting, cooking and serving these many different fish. A must addition to your Ship to Shore collection.

Caribbean and African Cooking

Rosamund Grant

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Editorial Review:

Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens. Indeed when Christopher Columbus first arrived in the Carribean he is said to have remarked that he saw so many islands he hardly knew which to go to first. So variety is the spice of life in Caribbean cooking. It is a delightfully eclectic blend of tastes and textures, influenced by ingredients and cooking techniques from Europe, Asia and Africa; a diversity born out of the mixture of races - Chinese, Portuguese, British, Indian, Amerindians and Africans whose travels and histories are the heart of the Caribbean. The essence of good Caribbean cuisine is in using fresh vegetables and fruit, and seasoning meats and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using ideas and ingredients borrowed from other cultures.

Classic Cuban Cookery

Andy Gravette

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Customer Reviews:
Total reviews: 2 Average rating: 3.5 of 5

Classic? Cuban? 2 out of 5 stars.
14 of 14 people found this review helpful.

"Classic" in the title of the book is a misnomer as many of the recipes utilize ingredients that are not traditionally used in Cuban cooking. The book is missing many of the basics and messes with the ingredients you'd find in your classic dishes. The information that is provided about the classic usage of chilis in many dishes and the whole section on hot salsas is just not classic Cuban. While the book provides some interesting takes on classic Cuban cooking, don't look to it to recreate Cuban dishes that you'd get in a Cuban home or restaurant. Overall, I found it inauthentic. Although if you're well versed in Cuban cooking and want to do some Latin fusion by adding some other favors to your cooking it may be a good choice.

Editorial Review:

Classic Cuban Cookery focuses on traditional Cuban food, a melting pot of the culinary practices of four continents: South America, North America, Africa, and Europe. Simple recipes for Empanadas, Cuban Conch Salad, Salsa Borracha, Quiqui Marina's Caldosa Stew, Coconut Cream Pie, and many more of the island's favorite foods and drinks include both imperial and metric measurements. The book also profiles Cuba's famed restaurants and introduces native ingredients.

Complete Caribbean Cookbook: Totally Tropical Recipes from the Paradise Islands

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Cocina Artesanal Puertorriquena

Emma Duprey de Sterling

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Good Food from a Book that's a Joy to Own, even if You don't Speak the Lingo 5 out of 5 stars.
4 of 4 people found this review helpful.

The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.

Emma Duprey de Sterling's COCINA ARTESANAL PUERTORRIQUENA is one of the books I kept. Yes the book is in Spanish, so if you don't read the language, you'll need a dictionary or the help of someone who does, but if you persevere, you'll find that you'll both learn a few important Spanish words and that you'll be cooking up something very good. The "Pescado Encebollado" on page 97 is one delicious way to serve salmon. The recipe is simple and easy to cook up. The "Ensalada Verde" (Green Salad) on page 49 is a perfect way to begin a meal, but you'll be giving your dictionary a work out with this one, still it's worth it. This book is a must for a someone who both speaks Spanish and wants to turn out delicious Caribbean dishes and even if you don't speak the lingo, it's still a joy to own.

Review submitted by Captain Katie Osborne

Editorial Review:

La herencia afro antillana logra una combinacion creativa de procedimientos e ingredientes para presentarnos un recetario de cocina alternativa que, ademas de original, resulta sabrosa y nutritiva.

Afro Antillean heritage provides a creative combination of procedures and ingredients in recipes for an original alternative cuisine both delicious and nutritional.

Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes (Easy Menu Ethnic Cookbooks)

Cheryl Davidson Kaufman

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Customer Reviews:
Total reviews: 3 Average rating: 2.5 of 5

too much filling, not enough recipe. 1 out of 5 stars.
3 of 3 people found this review helpful.

I was so disappointed in this book. It uses pages and pages to talk about the area, and more pages with elementary info about cooking. The recipes are VERY few, and in terms of low fat, they make "suggestions" that are childish and well known to anyone who eats the low fat way. I will never buy another cookbook on line.

This is a great CHILDRENS' book! 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a charming little book, and only one in an entire JUVENILE series: Easy Menu Ethnic Cooking the Whatever Way.

The whole point of this series is to introduce juveniles to other cultures, traditions, regions, and cuisines. And to get them into the kitchen, cooking, and some idea of good nutrition. So of course the material is basic and straightforward. Frankly, I think these are delightful introductions to a foreign culture and cuisine even for adults.

I'm also thrilled to see that many books in this series have been, or are being updated, to include lower fat and vegetarian options.

I highly recommend this series for anyone wanting to broaden their children's tastes, and get them cooking.

Editorial Review:

Presents a history of Caribbean cooking and recipes for daily menus.

Island Barbecue: Spirited Recipes from the Caribbean

Dunstan A. Harris

List Price: $18.95 By: Chronicle Books Amazon Marketplace: 55 new & used starting at $0.79

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Customer Reviews:
Total reviews: 3 Average rating: 5.0 of 5

Island BBQ is a must for daydreamer's. Fun! Good source 5 out of 5 stars.
14 of 16 people found this review helpful.

This was a fun book to read for me. The stories that were read made the visualization process much more appealing. A cookbook should not be just recipies, but an inspiration to the craft. For me, Island Barbeque has been an inspiration as well as good source of information. I have used it to make wonderfully hot jerk marinades and sweet and spicy ginger beer, among other fantastic dishes.

Editorial Review:

Zesty, flavorful, and easy to prepare, Caribbean-style barbecue dishes are fast becoming an American favorite. From Rum Barbecue Sauce to Jerked Baby Back Ribs, Island Barbecue offers a sizzling collection of over 60 recipes for delicious sauces and marinades; breads, salads, and side dishes; fish, poultry, meat, and vegetable entrees; and tropical beverages and desserts to revitalize the standard barbecue repertoire. Complete with vibrant, full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients, Island Barbecue will spice up any table with the rich culinary heritage of the Caribbean.