|
|
Caribbean
 Creole
Babette de Rozieres
Embracing elements of African, Asian, Indian, and European cooking, the Creole cooking of Caribbean was the proto-fusion food. Shark in curry sauce with green tomatoes and mirliton tarte tatin with honey and sweet spices perfectly illustrate the mélange of ingredients which typify Creole cuisine. Here exoticism meets glamour in another beautiful Phaidon publication (Silver Spoon, $49.95, Pork & Sons, $49.95, Breakfast Lunch Tea, $39.95). While the dishes serve up maximum visual impact, most are simply prepared from few ingredients. Colour photos. Hardcover, 359 pp. $49.95.
 Jerk from Jamaica
Helen Willinsky
A native of Jamaica, Helen Willinsky offers all the elements needed for a successful island barbecue from escovitch fish through simmered jerk chicken and baked plantains, to Jamaica lime pie. She has not forgotten those heat-busting fruity drinks so important to an island-inspired party. A previous edition came out in 1990. Colour photos. Soft cover, 178 pp. $23.95.
 Modern
Caribbean Cuisine
Wendy Rahamut
Rahamut, who hosts a TV show on Caribbean cooking, here presents a volume of
modern Caribbean fare, full of bold flavours and fusion cooking. The focus is
on indigenous ingredients, particularly seafood and tropical fruits and vegetables.
Among the many intriguing recipes are Oxtail Soup with Cinnamon Dumplings, Grilled
Cassava with Lime Garlic Sauce, and Spiced Papaya with Coconut Custard. Hardcover,
322 pp. $43.00.
 Eating Cuban
Beverly Cox and Martin Jacobs
A unique Caribbean cuisine, the food of Cuba claims Chinese, Spanish,
indigenous, French, and African roots. The authors gathered 120 diversity-reflecting
recipes that include both the empanadas of Havana's street vendors and
Latin fusion creations from Miami's vibrant Cuban community. Colour photos.
Hardcover, 192 pp. $45.00.
 The Bamboo Cooks
Richard O'Brien and Patti Habib
A Toronto institution since its opening in 1983, the Bamboo menu,
and the recipes in this book serve up an Asian/Caribbean vibe enhanced
by Barbara Klunder’s
whimsical illustrations. Softcover.
 Caribbean Recipes Old and New
Laurel Anne Morley
With recipes from Barbados’ The Cove restaurant and others from throughout
the Caribbean, this vividly illustrated book allows vacationers to
recreate island meals at home and natives to stay in touch with their
culinary
roots. Hardcover, 272 pp. $56.00.
 The New Internationalist Food Book
Troth Wells
Featuring dishes from the Middle East, Africa, and Latin America, this
collection of recipes from the New Internationalist demonstrates
that whole foods and delicious are not mutually exclusive. B & w, colour
photography. Softcover, 185 pp. $16.95.
 The Food and Cooking of the Caribbean, Central and South America
Jenni Fleetwood and Marina Filippelli
Fleetwood and Filippelli serve up regional classics such as beef empanadas and
salt fish and ackee along with notes on the culture, history and the staples
of the Latin and Caribbean kitchens. Heavily illustrated with colour photos,
both of the preparation and finished product. Hardcover, 256 pp. $49.00.
 Infusion!
Paul Yellin
Featuring Mount Gay rum, the recipes in this Caribbean-published
collection between island ingredients and Euro/American methods. The most
appealing feature seafood—Caribbean
lobster with rum-jerk sauce and calypso steamed mussels with vanilla rum and
lime. Colour photos. Hardcover, 123pp, $30.00
Back to top
|
|
