Eat Caribbean

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Simon & Schuster, Dec 1, 2004 - Cooking - 240 pages
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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 Cookery

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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 ... Read full review


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