Product Description

CREOLE contains 160 tasty and quick-to-prepare dishes that reflect the cultures of the many different nations and continents that have influenced Creole cooing, including Spain, France, India, and Africa, among others. It is written by a true authority on Creole cooking, the original fusion cuisine of the West Indies. Every recipe is illustrated with a specially commissioned photograph, combined with images that evoke the landscape, colors, and people of the Caribbean.

Product Details

• Amazon Sales Rank: #430308 in Books
• Published on: 2007-10-15
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 360 pages

From Publishers Weekly
French celebrity chef de Rozières doesn't waste any time in this sumptuous, brightly-colored collection of Caribbean dishes-a mere one-page introduction separates the table of contents from the food. De Rozières opens with a voluminous take on fish and seafood ranging from the familiar (calamari and stuffed clams) to classic native fare such as blaffs (named for the sound fish makes when added to a hot bath of water and spices) and upscale dishes such as Conch Ravioli with Crab and Lemongrass sauce. Her reliance on fresh, local food is both strength and liability; seemingly every recipe calls for something indigenous, but de Rozières provides a handy index for substituting rare ingredients like madère leaves and salt cod. Once familiar with terms and substitutions, cooks will likely dive into dishes like Mango Fricassee Parcels, puff pastry filled with sautéed mangoes; Creole Paella loaded with chicken, shellfish and octopus; as well as island versions of New Orleans standards Bananas Foster and beignets. Photographs by Akiko Ida and Pierre Javelle provide a visual feast, artfully and festively capturing native fish, ice blue seascapes and finished dishes. Delightfully different from the American approach, de Rozières' thoughtful and flavorful collection of island Creole cooking is a solid resource.
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About the Author
Born in Guadeloupe, BABETTE DE ROZIÈRES learned the complexities of Creole cooking from her grandmother, and from there began her love affair with West Indian cuisine. Now a celebrity television chef in France, she is the owner of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of Creole cuisine.

Customer Reviews

Caribbean cooking at its best
My wife and I love this book. Every recipe we have tried is fantastic. Every recipe has a picture that shows the final dish. The quality and binding of the book is the best I have seen.