Cooking the Caribbean Way (Hippocrene International Cookbook Series)

By Barry B. Longyear and David Gerrold

Book Overview

The Caribbean kitchen is a combination of native foods influenced by Europe, Asia and Africa, Spain, Britain, France, the Netherlands, Denmark and the US - along with Chinese and Indian settlers, have all contributed to its eclectic cuisine. Collected here are 450 recipes, adapted for the North American kitchen including such treats as shrimp and cabbage soup, Bermuda steamed mussels, Port Royal lamb stew, curried sweet potatoes, and mango ice-cream. Twelve chapters span the range of home cooking: soups, sauces, savouries, salads, vegetables and rice, fish, meats and poultry, desserts, cakes, jams, beverages and a special chapter on cocktails, with 38 Caribbean style drinks. This description may be from another edition of this product.

• Format: Mass Market Paperback
• Language: English
• ISBN: 0441206727
• ISBN13: 9780441206728
• Release Date: January 1985
• Publisher: Jove Books
• Length: 218 Pages
• Weight: 0.30 lbs.