Product Description

From drinks and appetizers to entrees and desserts, here are almost 200 irresistible recipes from Jamaica, Guadeloupe, Martinique, Barbados, Cuba, and beyond. Each recipe is accompanied by easy-to-follow instructions for an outstanding array of cooking a la caribe.

Product Details

• Amazon Sales Rank: #188586 in Books
• Published on: 1997-06-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 240 pages

Features

• ISBN13: 9781557882714
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

From Publishers Weekly
DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as "Caribbean." Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal with black sauce, curried goat and turkey and peppers on saffron rice. Green-banana ceviche and Mt. Diablo grilled corn, flavored with peppers and herbs, are among the side dishes. Beverages such as planter's punch and cafe trade wind also lend an exotic flavor. DeMers wrote Complete Guide to Gourmet Coffee. Photos not seen by PW.
Copyright 1989 Reed Business Information, Inc.

From Library Journal
The second Caribbean cookbook in several months, this one is more comprehensive than Dunstan Harris's Food from the Islands ( LJ 12/88). DeMers's international mix of recipes includes island specialties ranging from appetizers such as Stamp & Go to sweets like Tie-A-Leaf. He provides both a glossary of ingredients and a list of mail order sources, but most dishes call for readily available ingredients. Caribbean food is popular now; for most collections.--
Copyright 1989 Reed Business Information, Inc.

Customer Reviews

A Taste of the Islands
When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!

Mouthwatering Joy
The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.

CARIBBEAN COOKING is one of the books I kept as it's chucky jammed full of wonderful recipes. I really like the "Roast Veal with Black Sauce" on page 12, though I must confess, I could never eat veal, so I sub a regular roast and the result is delicious, really.

Everybody's heard of jerk chicken, but how many of you out there have ever had jerk pork. Get this book, try the jerk pork recipe, you'll be amazed. But for me the piece de resistance in this book is the "Snapper Santiago". It is simply to die for. This is one cookbook that will bring mouthwatering joy to many a meal.

Review submitted by Captain Katie Osborne

carribean cooking
It is a must have book. It is filled with many delightful entrees that you will enjoy.