Island Cooking: Recipes from the Caribbean

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Ten Speed Press, 2003 - Cooking - 165 pages
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In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean'?s favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica'?s highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table. Authentic Caribbean cooking from a native Jamaican.Includes a glossary of island-specific ingredients and a directory of Caribbean food distributors.With more than 200 recipes for tropical tastes, including 40 refreshing and fruity drink recipes to round out the collection.

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Island cooking: recipes from the Caribbean

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Home cooking from the Caribbean. Harris is a native of Jamaica, but recipes come from all parts of the region. The influence of the European and Asian settlers is evident in what has become the native ... Read full review

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About the author (2003)

A native Jamaican and now a resident of New York City, DUNSTAN A. HARRIS imports Caribbean food products to the United States. In preparation for this book, Dunstan collected, compared, and sampled recipes from all over the Caribbean islands.

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