Product 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.

Product Details

• Amazon Sales Rank: #533735 in Books
• Published on: 2003-06-24
• Released on: 2003-06-24
• Original language: English
• Number of items: 1
• Binding: Paperback
• 176 pages

Features

• ISBN13: 9781580085014
• Condition: NEW
• Notes: Brand New from Publisher. No Remainder Mark.
• Click here to view our Condition Guide and Shipping Prices

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. JS
Copyright 1988 Reed Business Information, Inc.

Review
The true Caribbean aficionado will want to take a look at Dunstan Harris'¬?s ISLAND COOKING. -New York Times"ISLAND COOKING is a good place to test your mettle on highly spiced foods and flavors." -Publishers Weekly"Dunstan Harris provides a wealth of easily adaptable recipes that provide a taste of this fascinating area." -Booklist

Customer Reviews

Treat Yourself to a Taste of the Islands
My sister has this book and I was impressed by the range of recipes it carries. (see the Search Inside the Book for a sampling)
The format is easy to use, with the list of ingredients down the side of the page next to the instructions. At a glance, you can see if you have on-hand what the recipe requires.
Some ingredients are not on the average American's cupboard shelf, but the author tells where to search for them (Hispanic grocery stores) or suggests a substitution. The glossary goes into more detail on this, such as explaining the six forms of coconut (grated, shredded, coconut water, milk, cream & oil).
Cook up an island feast for a party of friends or just treat yourself. This book makes it easy.

great & simple island cooking recipes
the recipes in island cooking cookbook are great and easy to follow. it has allow me to keep in touch with my caribbean roots by trying out and tasting the delicious recipes. Bigup to Dunstan Harris for a job well done. I recently purchased the Island BBQ cookbook and look forward to trying the recipies. I would recommend this book to my family and friends.

Not a "keeper"
Clearly, I was not impressed. Many of these pedestrian recipes are "carribean" mainly on account of the addition of an ingredient such as soy sauce, or lime juice, or coconut oil (for frying) -- and are otherwise simply unsophisticated versions of of dishes you might find in your local paper. I could ramble on, but I think this is my major complaint (in light of this big one, would any other complaint matter anyway?).