Caribbean & West Indian Books - Page 4

Home Cooking in the Global Village: Caribbean Food from Buccaneers to Ecotourists (Anthropology and Material Culture)

Richard Wilk

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

Review of "Home Cooking in the Global Village" 5 out of 5 stars.
2 of 2 people found this review helpful.

This excellent book, which I recently taught in an upper level undergraduate course, examines Belizean food from the time of Europeans' arrival to the present. It moves beyond the dichotomies of cultural homogenization and hybridity or resistance to show that globalization and localization are part of the same process and this has been true for several centuries. It is without a doubt the best thing I have read on globalization and consumption and I'll be thinking a lot about it as I develop my research on consumer culture in Latin America. I particularly liked the analyses of the symbolism of meat among pirates, respectability and reputation, the style sandwich, and the rise of Belizean cuisine. The idea of "home cooking" conterposed to the fast vs. slow food debate is terrific, and closing the book with the "beans and rice" recipe was a delightful touch. I would strongly recommend it to readers interested in globalization and consumer culture in Latin America as well as food studies.

Editorial Review:

Belize, a tiny corner of the Caribbean wedged into Central America, has been a fast food nation since buccaneers and pirates first stole ashore. As early as the 1600s it was already caught in the great paradox of globalization: how can you stay local and relish your own home cooking, while tasting the delights of the global marketplace? Menus, recipes and bad colonial poetry combine with Wilk's sharp anthropological insight to give an important new perspective on the perils and problems of globalization.

Caribbean Cocktails

Jennifer Trainer Thompson, Kristen Brochmann

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

I Need One For Each Hand!!! 5 out of 5 stars.
14 of 15 people found this review helpful.

Caribbean Cocktails is filled with tropical drink recipes that will have you smelling the ocean and feeling the warm breezes no matter where you may be located. They are done with fresh juices and easy to find ingredients. There are sections on eats and even one for your non-alcohol drinking guests. The added bonuses are the bits of triva placed thoughout the book as well as the "recommended listening" for each drink. I was very impressed with the book when I received it. It will be one I grab often thoughout the summer, winter, spring, and fall to entertain and to just fix something to relax and take me to that little tropical place in my mind. Well, any season is a good season to escape into one of these drinks.

Editorial Review:

With Jennifer Trainer Thompson's CARIBBEAN COCKTAILS, escape to an island paradise is just an ice cube's throw away. You'll find yourself in libation nirvana with this thirst-quenching collection of over 60 delicious cocktail recipes, including Mojitos and Le ti' Punch, tangy tequila quenchers, and refreshing non-alcoholic concoctions. Pair your tasty tonics with tropical appetizers such as Papaya and Lobster Salad or Caribbean Samosas with Coconut and Ginger Mojo, and you'll soon be sailing the seas of your next great island holiday.

Aunt Clara's Dominican Cookbook

Clara Gonzalez, Ilana Benady

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

Very faithful to traditional Dominican cookery 5 out of 5 stars.
8 of 8 people found this review helpful.

I always wanted to have a Dominican cookbook in English, none were to be found. If you are proficient in Spanish you were lucky, but if your Spanish had got rusty after arriving in the States at an early age (like my eldest child), or your children couldn't follow simple directions in Spanish - let alone follow a recipe - (like my younger ones) well, sorry, no cookbook for you!

And then, I came across this book. I have bad and good things to say about this book. Luckily mostly good or I would be US$49.99-short and a disappointed customer.

The good news: The book is absolutely faithful to Dominican cookery. No made-up recipes like many other "Caribbean" cookbooks that promised authentic recipes and delivered none. The recipes are also very simple and don't call for fancy ingredients. The dishes that I have prepared taste exactly like the ones my "mami" prepared. Every recipe has a picture! That was the selling point for me. What point is there in a cookbook that doesn't show you how the dishes are supposed to look at the end? The pictures are fantastic. The book is filled with much more than just recipes and is seasoned with good humor, you can actually enjoy reading it.

My complaints: How comes they had enough money to fill the book with photos but couldn't make it a hardback? This is the kind of book destined to become a family heirloom, it should be a hardback. I hope they make a hardback edition in the future. And second, although the authors give each recipe in its original Spanish name and also in English, I don't agree on how they translated some of the names (perhaps they did it into British English?). But the last one is a minor nitpick really.

Editorial Review:

The second edition of this bestseller, this cookbook introduces the reader to the Dominican cuisine as a whole cultural experience with its humorous anecdotes, cultural references and information about the history and background of each recipe. This book is fully illustrated with beautiful color photography. A must-have for the Dominican and Caribbean cooking enthusiast and the perfect gift for the Dominican food lover!

Royal Caribbean International Cookbook

Rudi Sodamin

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

No-fail recipes that everybody will love 5 out of 5 stars.
11 of 13 people found this review helpful.

The food in this cookbook by Chef Rudi Sodamin is totally delicious! I heard about this book from a friend who went on a Royal Caribbean cruise and thought the food was great. I'm not usually a big fan of carrots, but these baked carrots with olive oil, dill, and a little maple syrup were just fantastic. The Osso Buco was the best my family ever had. Other dishes my family loved were the Grilled Island Strip Steak with Caramelized Onion and Rum Glaze, the Pasta, Shrimp, and Salmon Salad, and the Rigatoni Pesto.

Some other dishes I haven't tried yet but want to are the Chilled Roasted Peach Soup and Roasted Garlic Mashed Potatoes.

We love desserts, and one of them is worth the price of the book alone - the Flourless Chocolate Cake, a decadent treat that's a chocoholic's dream

Unlike some other cookbooks I've used, this is easy to cook from. The directions are simple and clear, and give you tips that make it foolproof.

It's organized to help you put together a whole meal - it goes from appetizers, soups and salads and follows through with pastas, entrees, and desserts. There are some delicious-sounding recipes for people watching their weight, too - like a Crunchy Chicken Salad with Granny Smith Apples and Bulgur.

For people looking for new ideas that are fun and so good your friends will ask for the recipe, this book really works!

Editorial Review:

Under the direction of internationally renowned chef Rudi Sodamin, the Royal Caribbean Cruise Line has become one of the top destinations not only for vacation cruises-but for eating, as well. The line has consistently been recognized for its high caliber and diverse cuisine. This book is a mouth-watering collection of Sodamin's best-loved meals, created from his own experience and interaction with the cruise lines' one hundred and forty-five worldwide destinations and fifteen ships kitchens that he oversees.

In A Cuban Kitchen (Quintet Book)

Alex Garcia

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Customer Reviews:
Total reviews: 6 Average rating: 3.5 of 5

Editorial Review:

Immensely appealing and alluringly spicy, Cuban food has exploded in popularity. Recently, many Nuevo Latino chefs have chosen to interpret it in various “fusion” dishes, but the real home cooking of Cuba is delicious and rewarding on its own. Discover in a new cookbook which not only explores the riches of the cuisine but also reveals the unique beauty of Cuba itself. Influenced by the diversity of cultures that have settled on this Caribbean island over the centuries, including Spanish, French, African, Arabic, Chinese, and Portuguese, true Cuban cooking is exciting and varied. From such festive finger foods as croquetas, pastelitos, and bocaditos to traditional entrees like arroz con pollo, picadillo, and bistec emanizado, there’s a wealth of savory dishes to explore. Learn how to create the traditional medianoche, or Cuban sandwich, brew a cup of bracing café cubano, and make the sumptuous dessert known as dulce de leche. In addition to the treasury of 100 traditional recipes, compiled by an accomplished Cuban-born chef, In A Cuban Kitchen provides a fascinating look at sugar cultivation, rum production, and other native resources essential to Cuban cuisine.

Latin & Caribbean Grocery Stores Demystified: A food lover's guide to the best ingredients in the traditional foods of Mexico, Peru, Chile, Argentina, ... Rico, & Jamaica (Take It with You Guides)

Linda Bladholm

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Editorial Review:

With 400 entries and over 200 illustrations, plus stories about the ingredients used in every major Latin cuisine, this guidebook identifies and tells you how to use the vast array of herbs, chilies, fruits, sauces, meats, beans and prepared foods at your neighborhood mercado. A bonus section of the author's favorite Latin recipes will help you create delicious authentic dishes.

A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes

Maria Josefa O'higgins

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Customer Reviews:
Total reviews: 16 Average rating: 4.5 of 5

Divine 5 out of 5 stars.
2 of 2 people found this review helpful.

Everything I have made from this book tastes exactly like the food in the famous Cuban restaurant "Versailles" in Miami, which to me is the essence of classic 1950s Cuba. This is not a "30-minutes meals" type of book. All the recipes aren't necessarily simple, though some are, but they are very authentic and Mrs. O'Higgins does a good job of explaining the procedures.

Some of the recipes that I have tried are the Ropa Vieja, el Picadillo Clasico, of course the black beans, Arroz con Pollo, Tambor de Platano and the Andalusian Chicken Breasts, which is delicious, and all the recipes have been a success.

Aside from the classic recipes, the book is dotted with "recuerdos", or reminiscences of life in early and mid-century Cuba and pictures of Mrs. O'Higgins family, making for a very enjoyable and endearing read.

Editorial Review:

An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

Cafe Mima Cuban Cookbook Cocina Cubana

Yoly N. Perez

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Customer Reviews:
Total reviews: 11 Average rating: 4.5 of 5

Eat your heart out J.Lo! 5 out of 5 stars.
7 of 7 people found this review helpful.

I grew up in Puerto Rico so I know what real caribbean cooking should taste like. This book helped me recreate many of the recipes I remember from my youth with simple recipes that taste authentic. I have tried a lot of "cuban" restaurants throughout the US and almost always found them wanting. I finally figured i would have to cook myself. I particularly liked the Arroz co Pollo and the Calso Gallego, recipes that when I followed other books came out fine but without that authentic flavor I remember. I highly recommend this book to anyone who wants simple, elegant recipes that truly reproduce authentic caribbean cooking.

Editorial Review:

An exciting new Cuban Cookbook written in both English and Spanish by a native Cuban who immigrated to the United States at the age of three. This book is based on recipes from her grandmothers restaurant, Cafe Mima, which was highly regarded for it's elaborate dishes in Cuba in the 1930's. The author presents each recipe with colorful pictures to tantalize the tastebuds. The book is designed like the restuarant's fare having daily specials, main entrees, desserts and coffees. The recipes are easy to follow and have been written in both English and Spanish within the same book. This wonderful cookbook can also be used as a coffee table book with many colorful pictures that will help you plan your next Cuban delicacy.

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

Jane Cossio, Joyce Lafray, Susan Sachs

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Customer Reviews:
Total reviews: 9 Average rating: 4.0 of 5

Great book - and I'm Cuban-American! 5 out of 5 stars.
17 of 20 people found this review helpful.

Raised with typical Cuban dishes (both of my parents immigrated from Cuba to the US), I searched for a good, concise Cuban cookbook and found it! This it it! Sure, there aren't any fancy pictures but there are also no fancy ingredients or obscure dishes. The list of recipes covers all the basic dishes (I read the list to my mother and she agrees - it's all in there) and the recipes are so simple and easy (almost all are only a paragraph long).

I've tried other Cuban recipe books and I still *always* come back to this one for dishes that turn out as close to Mom's as possible. Maybe I'll just toss the other books out... all I need is this one!

Excellent & Easy Cuban Food! 5 out of 5 stars.
2 of 2 people found this review helpful.

Hi there,
I am half Cuban and was raised on the delicious cooking of my Cuban grandmother. The recipes in this book remind me of her cooking. They are easy to follow and tasty. I'm only an average cook with not much time and this was a good book to have. I once made six pounds of the black bean recipe for a family dinner and people where scraping the bottom of the pot for more! The picadillo is fast and yummy. As is the beef stew. Buy it and Enjoy!

Modern Caribbean Cuisine

Wendy Rahamut

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Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Modern Caribbean Cuisine demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could only have come from the islands of the Caribbean. Fusion has long been a feature of Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors.

In this collection, Wendy Rahamut emphasizes the importance of using indigenous ingredients to create a "fresher, tastier, spicy and delicious cuisine." The result is a celebration of Caribbean flavors as they are today. Modern Caribbean Cuisine takes us on a gastronomic reverie-a food fusion experience of

-- mouthwatering snacks and appetizers -- spicy and hearty soups -- a wide variety of attractive salads -- exciting ways of preparing local seafood -- traditional and modern meat and poultry recipes -- an imaginative collection of rice recipes -- wonderful vegetable preparations -- spectacularly exotic desserts -- scrumptious cake and bread recipes -- piquant hot sauces and condiments

Each section of the book features a range of easy-to-follow recipes and enticing photography, and is introduced with a useful short discussion of the role and importance of the various ingredients and their place in Caribbean kitchens.