Caribbean & West Indian Books - Page 8

Maverick Sea Fare: A Caribbean Cook Book

Dee Carstarphen

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

A Culinary and Island Classic 5 out of 5 stars.
5 of 5 people found this review helpful.

Charter boat routines and meals fit for "early mornings anchored out in the islands," give way to Maverick favorites as they blossom more generally into salads, breads and desserts. Soon the focus shifts to tropical ingredients such as coconut and fruits, vegetables and chutney, conch and fish the way it is caught off the boat. Born in a "space the size of an ordinary broom closet," the many recipes are easy and well-honed as well as exotic and delightful enough to serve paying guests.

But this book, published in 1977 and reprinted, is more. The hand-lettered text and many drawings were all done by the author herself. It is, Dee says, a record of the "very good years" she spent as the chef, and wife, on a small charter windjammar, the Maverick, sailing the Caribbean. Indeed, it is a work of art with the calligraphy all intertwined with wonderful drawings. A classic little book offering valuable insight into food and life in the islands.

John Hoagland B-V-I.Com Bookstore Online Guide to the British Virgin Islands

Editorial Review:

Maverick Sea Fare is more than just a cookbook that emphasizes tropical fruits, vegetables, and seafood, it is an artistic reflection of the author's years as wife and cook aboard the 76' Brixham Trawler Maverick, chartering in the Caribbean. It is that rare thing amongst cookbooks - a good read, equally at home in the galley or on the coffee table.

1080 recetas de cocina

Simone Ortega

List Price: $27.95 By: Alianza Editorial Sa Amazon Marketplace: 4 new & used starting at $25.53

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St. John Style

Gretchen Labrenz

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

"St. John Style" is a collection of islanders favorite recipes.

Sun, sea, sand, glorious scenery and tropical breezes contribute to the perfect setting for hostesses to entain with creativity and charm on the beautiful island of St. John. Dinner parties at island homes are casual, yet often elegant affairs. beach picnics; seaside birthday, holiday parties and lunch aboard a boat anchored in a secluded cove are other popular ways to entertain on the island. All this done with very limited choices in grocery shopping, almost no specialty items, and sometimes even difficult in finding the basics.

"Five stop" shopping is typical on St. John. the meal has to be planned, and armed with a grocery list, you visit the first market where two of the main ingredients ar found, followed by a stop at all the other stores for the remaining ingredients. Only then do you realize that the key ingredients for your recipe cannot be found. This is when plan "B" goes into effect, and you end up with, hopefully, a new and creative version of the planned dish, or a very expensive spaghetti dinner ! Challenge, creativity, versatility and a sense of humor are necessary for cooking "St. John Style".

Complete Book of Carribean Cooking

Elisabeth Ortiz

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Editorial Review:

"Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." -- Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." -- Kansas City Star
"Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items." -- Josef Mossman, Des Moines Register

The Turtle Bay Cookbook: A Feast of Flavors from Latin America and the Caribbean (Restaurants)

Marie Perucca-Ramirez

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From Bangkok to Bali in 30 Minutes: 175 Fast and Easy Recipes with the Lush, Tropical Flavors of Southeast Asia

Therese Volpe Laursen

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

Culinary diversity and ethnic meal-time authenticity 5 out of 5 stars.
3 of 7 people found this review helpful.

From Bangkok To Bali In 30 Minutes: 175 Fast And Easy Recipes With The Lush, Tropical Flavors Of Southeast Asia is the collaborative effort of Theresa Volpe Laursen and Byron Laursen. This exciting compilation of exotic dishes ranges from Vietnamese-Style Iced Coffee; Balinese Star Fruit, Papaya, and Pink Grapefruit Salad with Avocado Dressing; and Fried Spring Rolls Filipino Style; to Bangkok-to-Bali Burgers with Grilled Onions; Laotian-Style Stir-Fried Shrimp with Crispy Lemon Grass; and Filipino-Style Potatoes Adobo. Exceptionally "kitchen cook friendly", From Bangkok To Bali In 30 Minutes is especially recommended for both its culinary diversity and ethnic meal-time authenticity.

best $15 spent, if you like to cook, and enjoy Thai food, etc. 5 out of 5 stars.
1 of 1 people found this review helpful.

Have you ever purchased a colorful asian cook book from the discount bin at the local bookstore, to find it's all pretty photos, but otherwise filled with aimless, unremarkable yet needlessly complicated or unclear recipes? I have.. to the point that most of my cooking involves going online, to find at least 3 recipes for whatever I have in mind that evening, and to use the best parts of each found recipe to come up with my own.. Well, I need to do so no more so far as Southeast Asia is concerned, thanks to the Laursens wonderful, concise, yet roomy-enough-to-allow-me-to-experiment recipes. As my wife knows, i HATE following recipes, as most 'exotic' recipes usually call for at least ONE vital mystery ingredient I will never stock, so I usually end up chucking the recipe and instead blaze thru my own rebellious trail. Well, the Laursens allow me the breathing room to make substitutions, letting me know which ingredients are key, and why, and how to make do when you don't have them all, and it's all very reassuring, aiming primarily at providing a basic, straightforward foundation for south east Asian cooking. Food the locals eat, yet with just the right amount of westernization, this book was written for me.. No wild look-at-me recipes that you will either make once and never again or not dare to make at all.... I was such a geek I took the book to my local asian supermarket and was found in the sauces/spices aisle thumbing thru pages to make sure I knew which soy sauces/fish sauces/chilli pastes to weed thru... Enough of my quirks.. the recipes? I've had this book but two days, and have made 2 meals, that will make my local thai/vietnamese restaurants sadly miss a good chunk of my business, as they came out flawless; amazingly so, given the simplicity and conciseness of the recipes...Again, best $15 spent.

Editorial Review:

The authors present 165 fabulous recipes that use ingredients now found in supermarkets everywhere to create home-cooked southeast Asian meals in less than half an hour.

Cuban Home Cooking: Favorite Recipes from a Cuban Home Kitchen

Jane Cossio, Joyce Lafray, Susan Sachs

List Price: $12.95 By: Seaside Publishing Amazon Marketplace: 11 new & used starting at $2.66

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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!

Calypso Cafe: Cooking Up the Best Island Flavors from the Keys and the Caribbean

Bob T. Epstein

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

The ingredients are all easy to find in the stores. 5 out of 5 stars.
1 of 2 people found this review helpful.

Every receipe that I tried were deliciou

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.

Beyond Gumbo : Creole Fusion Food from the Atlantic Rim

Jessica B. Harris

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Customer Reviews:
Total reviews: 2 Average rating: 3.0 of 5

Editorial Review:

"Creole food," writes Jessica B. Harris, author of The Africa Cookbook and Iron Pots & Wooden Spoons, "the preeminent taste of the Atlantic Rim of the New World, is a triumphant food that comes from sorrow's kitchens. It was conceived in the kitchens of the hemisphere's big houses, casas grandes, fazendas, and plantations, and nurtured over coal pots and three-rock stoves in the slave cabins and shanties of the black shack alleys." Creole food is composed rice dishes, abundant hot sauces, dumplings and fritters, seasoning pastes like sofrito and Bajan seasoning. All that and much, much more. Harris cracks the subject wide open with Beyond Gumbo, her beautifully written, carefully researched, lovingly created seminal work.

There's a helpful glossary of ingredients right up front, and sources for the more obscure spices and the like. Her chapters break out as "Appetizers," "Soups and Salads," "Condiments and Sauces" (this chapter alone is worth the price of the book), "Vegetables," "Main Dishes," "Starches," "Desserts," "Beverages," and "Menus." You'll find Green Mango Salad from French Guyana; Black Bean Soup from Cuba; Creole Tomatoes and Olives from New Orleans; Spinach and Green Bananas from Guadeloupe; Corn Stew from Costa Rica; Quechua-style Chicken Stew from Peru; Roast Pork with Passion Fruit Sauce from Costa Rica; and Aunt Sweet's Seafood Gumbo from New Orleans.

The flavors are compelling, layered, often highly spiced--this is the food where Africa, Europe, and the New World all came together, the original fusion food. And there is no better guide on this glorious adventure than Jessica B. Harris. She brings scholarship and passion to her subject. Her self-discovery is another ingredient in this rich stew served over rice. Ashé! --Schuyler Ingle