Caribbean & West Indian Books - Page 2

Delicious Jamaica: Vegetarian Cuisine (Healthy World Cuisine)

Yvonne McCalla Sobers

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

"A Great Cultural Book on Great I-Tal Food" 5 out of 5 stars.
34 of 38 people found this review helpful.

I had the pleasure of meeting and dining in the home of Yvonne Mc Calla Sobers of Kingston, Jamaica in July 1997. It was indeed memorable, to sit and rest after the long drive from the northcoast, in the hot midday, and enjoy the quiet breezy veranda of the Lingunea Mansion gifted to her by her childhood friend, Prime Minister Hon. Michael Manley, Chatting in depth about Jamaica, Food and Life, with her Sons and Herself, and reminesing of a childhood in Jamaica when "Bustamante Backbone" was a treat.

The Ben Johnson Vegetable Stew, made of all the great leftovers and pieces of vegetable in the fridge made for an adventurous treat on a hot afternoon, when shopping was out of the question. Sweet, Flavorful, Rich, Filling, Heaven in a bowl.

Yvonne treated us to her Fried Breadfruit, and some creamy vegeterian Solomon Gundy, which I have yet to locate outside Jamaica, namely in Kingston. Her conversations about the 38 different Mango's that were introduced to Jamaica and the West Indies, assures you that this isn't just some Local Cook.

We brought with us 2 bunches of country Gynip to the dinner party, and that was the payment for the truly fabulous country delicacies. approximatly $1.00 u.s. Unbelievable.

Indeed Mrs Sobers, is an internationally known consultant, responsible for bringing many international development projects closer to the people of Jamaica, instead of just the Tourist Regions. Hearing Her name mentioned daily on the radio stations in Jamaica, and seeing her Photograph in the Newspapers Islandwide, makes one know this is a Very Special Lady, and to be invited to sit on her special part of the earth and enjoy the treat of her hand is truly a dream come true for this aspiring cookbook writer.

I Advise, if you are looking for a Great New concept in Vegeterian Healthy Cooking Buy This Book and Share it With someone You Love.

My Recommendations - Hot and Spicy Shepards Pie, Ben Johnson Stew, Cashew and Gungo Loaf, Jamdown Curry, JamaicanStyle Veggy Burgers, Maro! ons, Callalalu - in all the styles; and of course Breadfruit, Tropical Gingerbread, Number 11 Mango Chutney named for one of the 38 types of Mango found in Jamaica; and Chef Yvonnes' Special Ital Rasta Pasta; (much better than that place on the hill in ochi.) This book is recommended for Senior Citizens, Dieters, Fat Free and Low FatDiets, Diabetics, Children, and Fussy Folks. The food is so delicious they will never know how healthy it really is. Guaranteed.

Editorial Review:

Here is wonderful array of tempting dishes as lively as the people of Jamaica themselves. Includes spicy Jamaican-style soups and stews with an African beat, English dishes with mango and tamarind, island influences in Asian dishes, and other delicious, traditional Jamaican treats.

The Rasta Cookbook: Vegetarian Cuisine Eaten With the Salt of the Earth : Recipes

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Comming from a rasta.... 5 out of 5 stars.
59 of 59 people found this review helpful.

Comming from a Rasta I must admit that it is hard to find books that teach u to cook vegeterian and "ital" all at the same time. All though I already knew how to do both BEFORE I bought the book, It was still a nice gesture to see the recipes ranging from all over the carribean and African Decent. Some of these recepies include but are not limited to peas and rice (made with brown rice), herb dumpling, plenty of different soups, stews, tofu patties, derserts including Ital ice creams (mango, coconut, pawpaw...etc ), Breads made with no added perservaties or dairy products (fully vegeterian), and plenty of fresh fruit drinks as well. Including carrot juice (zion juice), pawpaw, freshly homemade punches, etc....Being a cook myself I must say that i was impressed by the context. These receipies are more or less like Cousines rather then just ordinary Vegeterian food. One can make good use from it. A meal that I have often found most deseriable in the book is the vegeterian stuffed bell peppers taken from the entree catagory, peas and rice/ sweet corn and rice taken from the side dish category, and steamed callaloo taken from the vegetable and side dish category. Having it washed down with some sweet coconut water or some other kind of NATURAL fruit (taken from the juice senction ) or vegetable juice makes a deserible meal that vegeterians, non vegeterians, Rastas, and non Rastas will feel priveledged to have enjoyed.

Editorial Review:

Vegitarian Cuisine, Eaten with the salt of the earth

Havana Salsa: Stories and Recipes

Viviana Carballo

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

Editorial Review:

With more than seventy mouthwatering recipes throughout, Havana Salsa is the vibrant memoir of Viviana Carballo and her extraordinary childhood growing up in Cuba. A collection of stories about her large, extended family -- an eccentric group who conducted their lives against the extraordinary backdrop of Havana -- Carballo recalls the 1940s and 1950s when Havana was a nonstop party, and food and music defined the culture, until Fidel Castro took power in 1959, and she was forced to leave her beloved country.

With each delightful family memory, Carballo showcases the food of her culture and a delectable recipe, beginning with her childhood in the forties (calabaza fritters, sweet plantain tortillas, and oxtail stew), through the sensual fifties (roast shoulder of lamb, Cuban bouillabaisse), and then the first eighteen months of Castro's revolution (mango pie, tamal en cazuela, and papas con chorizo). Havana Salsa tells the history of Carballo's Havana as only she can -- through the intimate and unifying experience of food, family, and friends.

Puerto Rican Dishes (Cookbook)

Berta Canabillas

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

Aye Caramba! 5 out of 5 stars.
30 of 38 people found this review helpful.

A young man from that delightful island works at the local market, and sometimes delivers groceries to our home. He often eulogizes the young ladies of his homeland quite salaciously, particularly one Miss "Jay Lowe" (an odd name for a woman, but he seems to be quite smitten). As Christmas approached I spied this book's title in a long list of closed-out items in a catalog and ordered it for Manuel, hoping to ease his homesickness with a visual panegyric to San Juan womanhood. However it turns out that this is a cookbook, as any less prurient reader would have immediately gleaned from its title. So I instead made it a gift to Mrs. Higgensworth, née Ramirez, who can hold more than just a candle to any number of Jay Lowe's in or out of the kitchen. We have dined on delectable series of Puerto Rican entrees throughout the subsequent weeks - a marked improvement on the Panamanian specialties that Mrs. Higgensworth mastered in the kitchens of her youth. A masterful chapter on Puerto Rican desserts will be particularly debilitating to the waistline of any gentleman lucky enough to have a Latina vixen attending to his oven. Andelé!

Editorial Review:

Versión en inglés de Cocine a Gusto, ofrece una colección representativa de platos puertorriqueños. Puerto Rican cookbook “Cocine a Gusto”. Easy-to-follow recipes designed to provide Caribbean cooking enthusiasts with a fi ne taste of typical Puerto Rican fare

Eat Caribbean

Virginia Burke

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

A Culinary Trip Through the Islands 5 out of 5 stars.
9 of 9 people found this review helpful.

The colorful cover caught my eye, but it's the creative and easy-to-prepare recipes inside that keep me coming back to this book regularly. This cookbook goes way beyond jerk, or adding a little pineapple or coconut to a dish. Author Virginia Burke is true to the cultural origins of dishes and the recipes are presented in an easy-to-understand and unpretentious manner. To my surprise, finding the ingredients in the U.S. has been quite managable. I have seen this author on TV once, and think she deserves a cooking show of her own. How fun it would be to take a weekly culinary trip through the islands with Virginia Burke.

Editorial Review:

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.

A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community

Yvonne Ortiz

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Customer Reviews:
Total reviews: 16 Average rating: 4.0 of 5

Newyurican cookbook 4 out of 5 stars.
1 of 4 people found this review helpful.

Good Book for all your basic cooking,To many refer on other pages of this book .

Great spanish cook book in English 5 out of 5 stars.
0 of 0 people found this review helpful.

Great book for anyone wanting to learn how to cook Puerto Rican Food

Regrets turned around 5 out of 5 stars.
0 of 0 people found this review helpful.

This is a wonderful cookbook for those of us who knew how to eat all that Puerto Rican food that our mama's cooked for us, but we did not want to learn how to cook back them. This easy to read and prepare cook books has brought back so many memories and aroma's of my mom's cooking to my very own kitchen today..

A Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community 5 out of 5 stars.
0 of 0 people found this review helpful.

I love this cookbook. It is my bible of making traditional and new dishes from Puerto Rico. My mom didn't teach me to cook Puerto Rican food but I grew up eating it and smelling the beautiful aroma of sofito. I have other Puerto Rican cookbooks and they were so complicated to follow that I almost gave up on trying to learn. This book is easy to follow and you really learn the basic and traditions of cooking Puerto Rican tasty, sweet delicious food. This cookbook is a keeper.

Learning how to cook Puerto Rican Style! 5 out of 5 stars.
0 of 0 people found this review helpful.

This book is great!!. This is the second time that I buy this book. I brought it to give away as a gift, for a male friend who wants to learn how to cook spanish food (Puerto Rican Style). Everything is easy to understand and easy to cook. So I highly recommend this book, to anyone that wants to learn how to cook spanish style.

Caribbean Cooking

John Demers

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Customer Reviews:
Total reviews: 4 Average rating: 5.0 of 5

A Taste of the Islands 5 out of 5 stars.
33 of 36 people found this review helpful.

When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!

Mouthwatering Joy 5 out of 5 stars.
9 of 9 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.

CARIBBEAN COOKING is one of the books I kept as it's chucky jammed full of wonderful recipes. I really like the "Roast Veal with Black Sauce" on page 12, though I must confess, I could never eat veal, so I sub a regular roast and the result is delicious, really.

Everybody's heard of jerk chicken, but how many of you out there have ever had jerk pork. Get this book, try the jerk pork recipe, you'll be amazed. But for me the piece de resistance in this book is the "Snapper Santiago". It is simply to die for. This is one cookbook that will bring mouthwatering joy to many a meal.

Review submitted by Captain Katie Osborne

Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library)

Ramin Ganeshram

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Customer Reviews:
Total reviews: 25 Average rating: 4.5 of 5

Editorial Review:

Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callalloo (a soup of West African origin), and fried rice are all among the national dishes. Recipes for these dishes can be found within these pages, along with many others, such as Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Join author Ramin Ganeshram on a culinary journey through her ancestral home as she introduces you to street foods such as Shrimp Patties and Shark and Bake, teatime favorites like Lemon Crunch Teacakes or Coconut Shortbread, and elegant dinner fare ranging from Avocado Soup to Spicy Stuffed Red Snapper and Curried Crab and Dumplings. These little-known delicacies, along with fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake bring the islands of Trinidad & Tobago into your kitchen.

cuba cocina: The Tantalizing World of Cuban Cooking-Yesterday, Today, and Tomorrow

Joyce Lafray

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Customer Reviews:
Total reviews: 6 Average rating: 4.0 of 5

All of Cuba in a cookbook. 4 out of 5 stars.
17 of 20 people found this review helpful.

Don't let the French sounding name fool you. I've met this author a couple of years ago in Philadelphia and she brings together a fusion of flavors that make the old classic Cuban recipes come to life as well as some new `nuevo' items that will make your taste buds dance a mambo.

Cuban Cocina - the tantalizing world of Cuban cooking - yesterday, today and tomorrow is written by Joyce LaFray and is a deceitful cookbook only because it contains about 250 pages filled with close to 500 recipes. The book begins with a section on the ingredients and techniques that will be used some of which are non-traditional. There is also an English to Spanish shopping list dictionary, although hard to read with the green color, it is fun and educational, let alone helpful.

Some of the many recipes include: Cilantro Mayonnaise; Pickled Chicken, Havana Style; Marinated Fish with Cilantro; Fresh Conch and Lobster Seviche; Crispy Yuca Ham Croquettes; Lime Avocado Dip; Hearty Galician Soup; Yucassoise; Fried White Bean Cake; Cuban Rice; Marinated Garbanzos; Saffron Rice Salad; Baked Red Snapper with Garlic and Cumin; Grilled Swordfish with Mango and Blueberries; Plantain-Coated Fresh Fish; Sofrito Chicken; Oxtail with Peppers and Capers; Ginger Sherried Roasted Pork; Baked Calabaza Squash with Apples and Cheeses; Sweet Potato Pudding; Pineapple-Citrus Chutney; Pepper Corn Muffins; Banana Flan with Coconut Rum Sauce; Coconut Bars with Guava Jelly and a variety of beverages.

The cookbook is well designed, not breaking the cardinal sin - No pages need to be turned to finish a recipe. Some of the ingredients are not readily available at all grocery stores, but should be from any Latin grocery store. For anyone that wish to add some terrific ethnic foods to their repertoire, Cuba Cocina is a great addition to the bookshelf.

Editorial Review:

Mouth- and eye-watering, hot, hot, hot Latin and Caribbean recipes.

Eating Cuban: 120 Recipes from the Streets of Havana to American Shores

Beverly Cox, Martin Jacobs

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Customer Reviews:
Total reviews: 7 Average rating: 4.0 of 5

Editorial Review:

To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music.

Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigré communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants.

Gorgeously illustrated with Jacobs’s photographs —many shot on the authors’ travels through Cuba—Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from café Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine—in Cuba and the U.S.