Caribbean & West Indian Books - Page 7

Puerto Rico: La Gran Cocina del Caribe

Jose Luis Diaz de Villegas

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Customer Reviews:
Total reviews: 4 Average rating: 4.5 of 5

Biblia de la culinaria puertorriquena contemporanea 5 out of 5 stars.
10 of 10 people found this review helpful.

Hacia ya un tiempo que queria comprar este libro. Por lo que habia leido en la prensa online de Puerto Rico, crei que valia la pena obtenerlo, pero el precio original de $60 me lo impedia. No fue hasta que, aprovechando el nuevo precio de Amazon, mas razonable para mi, lo compre. Lo lei como leo una novela, pagina tras pagina, deteniendome no para descansar la vista y si para admirar la impecable fotografia que lo ilustra. El lector que crea que el autor lo va a dejar en el aire al mencionar tal o cual nombre o dato que no le es familiar, se equivoca. El trasfondo historico que ofrece es educativo y ameno, sin caer en lo innecesario, y sin rodeos ni regresiones aburridas. Las historias de cada chef por si solas, constituyen narrativas interesantisimas. Las numerosas recetas presentadas son, a mi modo de ver, faciles de seguir y asequibles para cualquier aventurado en la cocina, sea chef o cocinero casero. Sea puertorriqueno o de cualquier otra nacionalidad, el lector quedara complacido pues, el autor y la editorial han tenido en cuenta a los lectores internacionales que no necesariamente estan familiarizados con la terminologia de la cocina puertorriquena. A proposito, tambien ha sido traducido al ingles, por si no es proficiente en espanol.(Al momento de escribir esta nota, el precio de la edicion en ingles es de $60.) Por su formato grande y su atractivo fotografico, este es un libro para mostrar a familiares y amigos y lucir sobre su mesa de sala, no para esconderlo en la biblioteca. A resumidas cuentas es, a mi modo de ver, la biblia de la culinaria puertorriquena contemporanea.

Editorial Review:

Nueve chefs muestran diversos aspectos de sus carreras y como Puerto Rico se ha convertido en la capital gastronomica del Caribe.

Fine Haitian Cuisine: A Broad Collection of Haitian Recipes

Mona Cassion Menager

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

Fine Haitain Cuisine Review 5 out of 5 stars.
9 of 9 people found this review helpful.

When I received and read this book, I was jumping for joy. I feel this book is a great representation of haitian cuisine. I am also Haitian and feel that Mona Menager did a great job! She was not selfish and revealed recipes that are usually discussed among family members. I was very surprised and wanted to personally thank her for stepping up to the plate.

This books gives clear and detailed explanations on how to prepare different dishes. I have other haitian cookbooks but this book is top of the line. I give this book a perfect 10!

Mona, if you are reading this review. I want to personally thank you for taking the time and energy to creating a work of art. I hope you will continue your research in Haitian cuisine and perhaps creating other cookbooks entitled "Fine Haitian Cuisine Part II and III." I will be the first to buy them.

Editorial Review:

Fine Haitian Cuisine is a wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes. The book is the expression of Mrs. Ménager's family lifelong love and appreciation of Haitian food. Thoughtful suggestions accompany most of the dishes and a useful glossary is provided at the end of the book.

Fine Haitian Cuisine is a gastronomic delight, an extraordinary trip through good memories, traditions, and way of life. It is both entertaining and informative. It will be a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine. Consider it as a gift for Wedding, Christmas, Mother's Day, birthday, or for any other occasion.

A Taste of Cuba

Beatriz Llamas

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

Itchin' to Go 4 out of 5 stars.
5 of 5 people found this review helpful.

4/5/2005

A Taste of Cuba
By: Beatriz Llamas

A review by Marty Martindale

Just as our feet are itching to journey freely to the tastes and rhythms of colorful Cuba, our eyes can, at least, feast on the bright, lively illustrations by Ximena Maier in Llamas' A Taste of Cuba cookbook. This is also a chance to bone up on our menu familiarity once we again get to visit. In the beginning of the book, Llamas explains some of the details of the Cuban Table. Next she identifies frequently used ingredients.

Here's just a few of the dishes she tempts us with:

* A couple of interesting and very simple soups: Avocado Soup made with chicken broth, mustard and lime juice. Her Green Plantain Soup similarly calls for beef broth, lime juice and cloves.

* Jose's Ceviche uses king mackerel, onion, lime juice, olive oil and parsley.

* Fish in Escabeche is olive oil, onion, garlic white wine, wine vinegar, spices and fresh tuna.

* Glazed Sweet Potatoes is a combination of lime juice, brown sugar, cinnamon, butter and dry Cuban cooking wine.

* Her Apple-Flavored Banana Ice Cream is a simple recipe calling for apple bananas, lime juice, 7-year-old rum, milk, sugar, light whipping cream and egg whites.

* Black Boy in His Shirt is a rich cake made from cooking chocolate, butter, eggs, sugar, roasted peanuts and confectioners' sugar.

A Taste of Cuba is a pretty little Cuban book, only 139 pages, but filled with the little country's unique appetizers, soups, main dishes, side dishes and sesserts. Generally, it is a good idea to own a lime tree, if you live in Cuba ...

© Marty Martindale, 2005, Largo FL
mm@FoodSiteoftheDay.com

Editorial Review:

Cuban cuisine is a fascinating mixture of cultures and ingredients drawn from the island's complex history and its wide-ranging natural resources. It includes the early influences of native Cuban Indians (with their cassava, taro root, corn, and black beans), the arrival of the Spanish colonizers with the cash crops of coffee and sugar, as well as their stuffed roasted meats and peppers, and of course, the African slaves who brought okra and plantain. Today, all these are such important elements of Cuban cuisine that it seems as though they have always been present on the island. Add a little Havana Club and some salsa music to the pot and the story of Cuban cuisine really begins to take shape.

Modern Caribbean Cuisine

Wendy Rahamut

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

Fresh, Exciting, and Tastefull. 5 out of 5 stars.
2 of 2 people found this review helpful.

Wendy Rahamut's cook book is extremely easy to use and produces very tasteful meals. It is a fantastic alternative to the traditional Caribbean meals.

Editorial Review:

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 selection 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.

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.

Jamaican Cooking Made Easy: Volume I

GetJamaica.Com

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

Jamaican Recipes Are Great! 5 out of 5 stars.
3 of 3 people found this review helpful.

Jamaican recipes are really made easy in this book, with Jerk recipes and over 400 authentic Jamaican recipe dishes this is the only Jamaican cookbook you will ever need. Ever heard of Ackee Cake or Naseberry Pancakes, well if you have not this is the cookbook for you. Along with these never before seen recipes are the traditional, oxtail, rice and peas, ackees and saltfish and a host of others. This is a must have cookbook for every chef, cooking enthusiast and home maker looking to spice up their menu.

Editorial Review:

Enjoy a Jamaican recipe for every day and season of the year, Volume I of Jamaican Cooking Made Easy is the largest compilation of Jamaican recipes packed with new and flavorful dishes along with the traditional ones will put your taste buds to work enjoying every unique blend of herbs and spices.

Chef Trevor Blake – Cooking Tutor Cayman Islands – As an experienced chef of over 27 years this is the first truly authentic Jamaican recipe book that I have used. I recommend it to my students and use it in lessons as it uses very simple ingredients to create masterpiece Jamaican dishes, a must have for cooks and chefs all over the world.

The Complete Caribbean Cookbook

Pamela Lalbachan

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

User review 5 out of 5 stars.
31 of 31 people found this review helpful.

A beautifully written and constructed book, containing every recipe from Guyana, Suriname, and from the Caribbean (U.S. French, Spanish, British, etc.) that you could possibly wish for; e.g. Souse, Pepperpot, Metagee, Jerk Chicken, Sancocho, Garlic Pork, Crab (& Calloo) Soup, Foo Foo, Cou-cou, Roti, Tooloom, Muzik Di Zumbi. The recipes are very easy to follow, even if you are new to this type of cusine. Full colour photographs throughout make the reading soooo satisfying .

Excellent resource for cooking Caribbean cusisine 5 out of 5 stars.
12 of 16 people found this review helpful.

This hardcover reference is chock full of great recipes from the region. Although from Guyana, Pamela Lalbachan offers recipes from all of the Caribbean islands. Lots of great colour photos compliment this work. An excellent compliment to the web site "Recipes from Guyana and the Caribbean.

Editorial Review:

Caribbean cooking offers something to suit all tastes, from deliciously simple breads and buns to heady mixtures of spices. This book is as inviting as the beautiful islands that inspired it. The stunning photographs and stylish presentation capture the lush warmth and vibrancy of the region as reflected in its tantalizing cuisine. The recipes themselves capture the easy-going lifestyle of the people and their penchant for fresh fruit, vegetables, meat, and fish.

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.

The Real Jerk: New Caribbean Cuisine

Lily Pottinger, Ed Pottinger

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Total reviews: 4 Average rating: 5.0 of 5

Editorial Review:

There’s a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.

The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica’s national dish). There are also vegetarian dishes, a chapter with kids’ favorites, desserts, soups and salads, and all things Caribbean.

Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.

Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you’ve visited before.

Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto’s premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.

Sky Juice and Flying Fish: Traditional Caribbean Cooking

Jessica B. Harris

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

Editorial Review:

Savor the food, flavor, rhythm, and romance of the Caribbean.

A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.

A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.

Begin your meal with plantain chips and a rum-spiked 'ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.

A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.