Island Cooking: Recipes from the Caribbean

From Publishers Weekly
Caribbean cuisine blends West African, French, Portuguese, East Indian, Spanish, English, Dutch and Chinese heritages. In serving portions from this melting pot, Harrisa native Jamaican and an importer of Caribbean foods to the U.S.offers "everyday fare and tasty bits and pieces" ranging from party beverages (e.g., tamarind drink) to main courses (pot roast calypso). In addition, Harris traces a brief history of Caribbean cookery. His book is a good place to test your mettle on highly spiced foods and flavors. However, some recipesrequiring the entrails, head and feet of lambs, and pigs' tailswill appeal only to devoted followers. And if you live in an area where fresh shark, conch, chayote and callaloo are hard to come by, you may have to do some nimble improvising, though the author does suggest alternative ingredients and lists Caribbean food distributors in this country. Copyright 1988 Reed Business Information, Inc.


From Library Journal
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 food, with Gouda Cheese Soup, Poisson en Blaff, and Arroz con Pollo all part of the mix. Caribbean food is popular now; Elizabeth Lambert Ortiz's Complete Book of Caribbean Cooking (M. Evans, 1983. pap.) is a good standard guide, but larger collections could add this too. JSCopyright 1988 Reed Business Information, Inc.


Book Description
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.


About the Author
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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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.


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