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.
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Eat Caribbean: The Best Of Caribbean CookeryUser Review - Book Verdict
Caribbean cookery has been ill-served by the region's restaurants, many of which provide bland dishes and half-hearted attempts at "Continental" classics. As a result, most visitors to the islands never taste real Caribbean food, which is often delicate, complex and refreshingly spicy. This jovial cookbook sets out to repair the Caribbean's culinary reputation. Beautifully photographed and relentlessly cheery, the volume includes recipes for favorites like Grilled Jerk Chicken, Salt Fish Fritters and Quick-Time Pepperpot Soup. Cuban Oxtail with Rioja is audaciously rich and hearty, and Pumpkin Lobster Bisque is positively decadent. A few technicalities, however, dampen the book's otherwise considerable appeal. First, the book was originally published in Britain, but its Britishisms were never translated, so the recipes often call for "courgettes" instead of zucchini, "aubergines" instead of "eggplant" and a mysterious squash called "christophene," that goes by "mirliton" in certain parts of the U.S. Second, the recipes often include hard-to-find ingredients and don't provide alternatives, which can prove frustrating to a cook who can't locate, for example, a scotch bonnet pepper. Regardless of these problems, anyone interested in sampling true Caribbean cookery will find this book a tasty resource.
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