Posted by admin | Posted in Food Ideas | Posted on 23-09-2011
Tags: caribbean food recipes, caribbean food recipes easy, caribbean food recipes food network, caribbean food recipes for children, caribbean food recipes with pictures, cooking, food, recipe, recipes, vegetarian
Caribbean Food – Fish Broth and Provision – Mercedes Baynes
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Lodge Color 6-Quart Dutch Oven $117.95 Cast from molten iron in individual sand molds, each piece features two layers of baked-on enamel. The 6-quart size is perfect for soups, stews or buttery peach cobblers, and easily goes from stovetop or oven to table to freezer. The deep colors make them excellent for serving.Product Features• Oven-safe to 400 degrees F• Freezer-safe• Tightly fitting lid seals in moisture and the k… |
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Le Creuset Enameled Cast-Iron 5-1/2-Quart Round French Oven, Red $299.95 This 5-1/2-quart French oven by Le Creuset is the most forgiving pan I’ve ever used. If you just happen to forget you’re sautéing onions for a soup while you answer the telephone, there’s no need to worry–the onions won’t burn. Enameled cast iron has been recognized as one of the best materials available for cookware because it retains heat and promotes gentle, even cooking at low heat ensuring … |
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Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red $375.00 Beautiful enough to bring to the table, yet durable enough to outlive its 101-year warranty against defects, this heavy French oven is perfect for preparing and serving ceremonious dishes such as braised short ribs with sauerkraut, cassoulet, and vegetable soup. Use it in the oven or on the stovetop. Made of cast-iron, which is unexcelled for its heat distribution and retention, this French oven… |
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Two Fat Ladies $26.99 Starving for good conversation and fine cooking? Join Jennifer Patterson and Clarissa Dickson, two feisty cooks who know how to serve up both, in this hilarious and mouth-watering cooking show from Great Britain. Traveling to breweries, cathedrals, manor homes, and other unique locations, these frank and well-fed ladies are delectable treats all by themselves! Standard; Soundtrack: English Dolby … |
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Walkerswood Jamaican Jerk Seasoning – 10 oz $3.84 Jerking is a traditional style of barbecuing. This paste, when rubbed sparingly into meat should be left overnight for best results, then grilled or roasted slowly. Adjust to your taste…if you like it mild, or HOT! HOT! HOT!… |
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Ovaltine Malt Beverage Mix 400g – Pack of 2 Jars $7.19 Add two teaspoons to one cup of hot or cold milk…. |
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Grace Cock Flavored Soup Mix – 1.76 OZ $0.45 One Pack… |
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Lobster Recipes Playing Cards – Deck of 54 Cards $5.99 54 card deck (including Jokers,13 Clubs, 13 Diamonds, 13 Hearts, and 13 Spades). Each set includes 54 delicious lobster recipes. Lobster Lovers Pizza, Steamed Lobster Tails, New England Lobter Soup…and many more!… |
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Seafood Recipes Playing Cards – Deck of 54 Cards $5.00 54 card deck (including Jokers,13 Clubs, 13 Diamonds, 13 Hearts, and 13 Spades). Delicious Shrimp, Grouper, Tilapia, Snapper, Tuna, Salmon and other fish recipes…. |
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Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day $10.00 The Moosewood Collective has had big vegetarian cookbook success with other collections. The main aim of this addition to their list is to offer much-needed help to those who need recipes for speedy preparation. Most take less than 30 minutes preparation. Recipes include stir-fries, salads, sandwiches, bean dips, soups, scones, pancakes and desserts. Almost all are vegan, with dairy products … |
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1,001 Low-Carb Recipes for Life: The Great-Tasting Way to a Slimmer Lifestyle $19.95 Dieters are increasingly embracing the concept that too much carb consumption hinders weight loss and general good health, but low-carb cookbooks have been few and far between until lately. In 1,001 Low-Carb Recipes for Life, food pro Sue Spitler and dietitian Linda Yoakam unravel the mysteries of this approach and show readers how to maximize its benefits by eating for good health – without sacrificing good taste. In clear terms, they explain how to eat healthily during the maintenance phase of a low-carb diet, why the low-carb diet works, what to eat or avoid eating, and how to keep the pounds off. They also discuss weight loss expectations and safety concerns, and provide complete nutritional data for each recipe. Also low in fat and cholesterol, the dishes include Caribbean Potato Salad, Sesame Shrimp Stir-Fry, and some surprises like Black Bottom Pie and Soft Molasses Cookies. |
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140 Hot & Spicy Chicken Dishes $10.38 Tour the exciting world of spices with tempting poultry recipes that conjure up the authentic flavors of Mexico, North Africa, the Caribbean, India, China and Southeast Asia. |
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240 Best-Ever Chilli Recipes $10.99 Sizzling, exotic recipes from across the globe including India, Southeast Asia, Africa and the Middle East, Mexico and the Caribbean. |
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A Taste of Haiti $16 With African, French, Arabic, and Amerindian influences, the food and culture of Haiti, located on the western part of the Caribbean island of Hispaniola, are fascinating subjects to explore. A Taste of Haiti presents more than 100 traditional Haitian recipes, including Plantain Casserole, Haitian Soup, Creole Conch, Bread Pudding, and Rum Mixtures. An extensive glossary describes more than 80 typical ingredients, with their names in English, Creole, and French. Recipe titles are also offered in these three languages. |
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A Taste of Latin America: Recipes and Stories $3.92 Forget mass-produced tortilia chips and salsa dips. Discover the taste of real Latin American and Caribbean food, as diverse as the region’s beautiful landscapes, drawing on age-old indigenous recipes with influences from Spain, Portugal and Africa. |
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A Taste of the Caribbean $9.99 Food is an integral part of the culture in the Caribbean and at some point in time, one should experience this richness by paying a visit to the Tropics. However, not everyone has the opportunity to get there so I will take you there through a selection of palatable dishes. I grew up in the Caribbean and was always passionate about good food because as a youngster, I most times wanted a second helping. My mother is definitely the best cook whom I have eaten from. That’s what I always said because the food tasted better the second time around. After migrating to the United States, I had to acquire a new taste. Luckily for me, I was able to find a job in the College campus cafeteria where I worked for four and a half years. While the food on campus tasted well, I was always yearning to eat those dishes that I grew up with. Living off campus gave me an opportunity to cook for myself and to experiment with recipes. If I could not find the authentic ingredients then I would improvise the recipe to finish the dish. One is never too old to get advice from mom on how to cook certain foods so when I got stuck with a certain dish, I would call her and ask her advice. I had many friends on campus from all over the world and what better way to test one’s cooking by inviting a couple of friends to dinner. No one asked what the recipe was, they just devoured it so that was my sign that the taste was there.I invite you to dinner and a trip to the Tropics by preparing some of these palatable dishes and acquiring a taste of the Caribbean. Thank you,Mervyn HemLee |
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A Vegan Taste of the Caribbean $8 This cookbook includes recipes for appetizers, soups and stews, curries, main courses, rice, vegetables, salads, chutneys, salsas and sauces, desserts, baking, and drinks. It offers more than 100 original recipes that are all free of animal products, as well as advice on maintaining a Caribbean pantry. |
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At Blanchard’s Table: A Trip to the Beach Cookbook $20.5 The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow. Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are to have homes in both Vermont and Anguilla. Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England-inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer. Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people ina hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians. With simple, eclectic, and flavorful recipes–along with sound cooking advice, charming ane |
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Authentic Cuban Cuisine $21.25 Strongly influenced by Spanish traditions, with touches of African and Caribbean tastes, Cuban cuisine is as much about family as it is about flavor. This traditional collection of classic Cuban recipes includes every beloved dish, from Arroz Con Pollo and Mojo Sauce to Shreded Beef (Ropa Vieja), Boliche (Pot Roast), and Fried Sweet Ripe Plantains. Listed in both English and Spanish, each recipe boasts simple instructions and authentically Cuban results. |
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Beyond Gumbo: Creole Fusion Food from the Atlantic Rim $27 For most Americans, Creole cooking is permanently and exclusively linked to the city of New Orleans. But Creole food is more than the deep, rich flavors of Louisiana gumbo. In reality, its range encompasses foods spread across the Atlantic rim. From Haiti to Brazil to Barbados, Creole cooking is the original fusion food, where African and European and Caribbean cuisine came together in the Americas.In Beyond Gumbo, culinary historian and critically acclaimed cookbook author Jessica B. Harris has brought together 150 of these vibrant recipes from across the Americas, accompanied by cultural and historical anecdotes and illustrated with beautiful antique postcards.Creole cuisine incorporates many elements, including composed rice dishes, abundant hot sauces, dumplings and fritters, and the abundant use of fresh vegetables and local seafood. In Creole cuisine you might find vanilla borrowed from the Mexican Aztecs combined with rice grown using African methods and cooked using European techniques to produce a rice pudding that is uniquely Creole. Harris uses ingredients available in most grocery stores and by mail order that will allow any home cook to re-create favorite dishes from numerous countries.From Puerto Rico’s tangy lechon asado to Charleston’s Red Rice, from Jamaica, New York, to Jamaica, West Indies, Harris discovers the secrets of this true fusion cuisine. Mouthwatering recipes such as Corn Stew from Costa Rica, Aztec Corn Soup from Mexico, Scallop Cebiche from Peru, Baxter’s Road Fried Chicken from Barbados, Roast Leg of Pork from Puerto Rico, Mashed Sweet Potatoes with Pineapple from the United States, and sixdifferent gumbo recipes will lead you to the kitchen again and again. Sweets and confections are an essential part of Creole cooking, and Harris includes delectable dessert recipes such as Lemon-Pecan Pound Cake from the United States, Three-Milk Flan from Costa Rica, Rice Fritters from New |
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Bistro Pizza at Home: 130 Pizza & Flatbread Recipes $16.96 Bistro At Home instructs every step of the way in creating bistro quality meals from scratch. Each of the 95 finished pizzas and 35 flatbread recipes are illustrated in full-color. Readers draw upon an array of styles including Asian, Caribbean, Country Garden, Farmhouse Rustico, Paisano Primo, Ranch Grande, and Seafood Harvest to create their own signature dishes. A special, illustrated section describes in detail dough processing, flour selection and formation of both thin and deep dish crusts. |
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Bistro Pizza at Home: 130 Pizza & Flatbread Recipes $19.95 Bistro At Home instructs every step of the way in creating bistro quality meals from scratch.Its little wonder that innovative bistros with their new gourmet pizza and flatbreads are booming from coast to coast. Talented chefs adapting novel topping are the rule, and spectacular, browned and blistered crusts are the expectation. The ultimate comfort food has never been so delicious or so adored.Before Bistro at Home, such exceptional new standards raised the bar too high for the home cook. But now, thanks to chef and bistro restaurateur Lloyd Settser fantastic results and culinary pride are reliably achieved in the humblest of kitchens. Here is the opportunity for classic home theater in two acts as the sweet, yeasty oven aroma warms up the audience before the bright, visually sensual, signature pie takes center stage to enthusiastic applause!Bistro At Home instructs every step of the way in creating bistro quality meals from scratch. Each of the 95 finished pizza and 35 flatbread recipes are illustrated in full-color. Readers draw upon an array of styles including Asian, Caribbean, Country Garden, Farmhouse Rustico, Paisano Primo, Ranch Grande, and Seafood Harvest to create their own signature dishes.A special, illustrated section describes in detail dough processing, flour selection and formation of both thin and deep dish crusts (with a nod given to ranking commercial crusts for those wishing to take shortcuts). |
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Canary Islands Cuisine: Gofio, Sancocho, Palm Syrup, Puchero, Canarian Cuisine, Ropa Vieja, Mojo, Canarian Wrinkly Potatoes, Almogrote $9.25 Purchase includes free access to book updates online and a free trial membership in the publisher’s book club where you can select from more than a million books without charge. Excerpt: Gofio is the Canary Islands name for flour made from roasted grains (typically wheat or certain varieties of maize) or other starchy plants (e.g. beans and, historically, fern root), some varieties containing a little added salt. Gofio has been an important ingredient in Canary Islander cooking for some time, and Canary Islander emigrants have spread its use to the Caribbean (notably in Cuba, Dominican Republic, Puerto Rico, and Venezuela) but generally in all of Latin America. In Chile and Argentina it is known as harina tostada and is employed in a wide variety of recipes . The gofio commercially available in the Canary Islands is always finely ground, like ordinary flour, despite the definition given in the Spanish Dictionary of the Royal Academy. Gofio is thought to be have been the main staple of the diet of the Guanches, the original inhabitants of the Canary Islands, who produced it from barley and the rhizome of certain ferns. The latter is also known to have been used in historical times, especially in famine, even up till the 20th century. “Gofio” derives from the name for the product in the aboriginal language of Gran Canaria, while in neighbouring Tenerife it was known as ahoren. Among the Berbers of North Africa, from whom the Guanche population largely derived, there existed a toasted barley flour with similar usage as a food, called arkul. Flours made from toasted grains are also known in other gastronomies worldwide, notably Tibetan Tsampa. Roasting the grain before milling has the advantage of destroying mold and mold toxins, allowing poorly stored grain to be used, as well as improving flavour by producing more complex sugars. The traditional roasting process, at temperatures typically much higher than those used for malt b… More: |
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Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion $18.95 Here is your passport to a world of distinctive, unforgettable food—125 delicious, authentic vegan recipes that showcase flavors and ingredients from across the Caribbean islandsIf “Caribbean cuisine” makes you think of pineapples and coconuts, you’re missing out. The Caribbean islands are home to a rich cooking tradition that combines African, French, Spanish, British, Asian, and Indian influences, adds an unmistakable local flair . . . and tastes like paradise. A real secret is in the herbs and spices—with the right uncooked sauce, cooked sauce, or “wet seasoning” blend, you can transform everyday ingredients into Caribbean delights.Caribbean Vegan will spice up your vegan diet like no other cookbook. Popular blogger Taymer Mason serves up 125 completely vegan recipes—for breakfast dishes, appetizers, entrées, sides, soups, desserts, and drinks that are anything but bland. Sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies with:Saint Lucian BakesEggplant and Seaweed AccrasBajan Soup with DumplingsRummy Rum and Raisin Ice Cream . . . and much more!Enticing color photos and Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine—so whatever your previous familiarity with Caribbean food, you’ll be cooking like an islander in no time. |
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Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion $16.11 There’s far more to Caribbean cooking than coconuts and mangoes — Eggplant Choka, Creole Ratatouille, and Split Pea Dahl, for starters. Drawing on generations of family tradition, author Taymer Mason serves up over 125 recipes that capture the local flavors of Barbados, Trinidad and Tobago, Saint Lucia, and more — with appetizers, entrees, breads, drinks, and ice cream that are “anything” but bland. Unfamiliar with cassava? Unsure how to cook with those extremely hot peppers? You won’t be for long. Drawings, sidebars, and enticing color photos make this the perfect introduction to Caribbean cuisine. Here is unforgettable food that takes you island hopping in your own dining room. “Caribbean Vegan” is more than just a cookbook — it’s a treasure trove of hearty, spicy, and tropical meals from the Caribbean. |
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Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free Authentic Island Cuisine for Every Occasion $18.95 Here is your passport to a world of distinctive, unforgettable food—125 delicious, authentic vegan recipes that showcase flavors and ingredients from across the Caribbean islandsIf “Caribbean cuisine” makes you think of pineapples and coconuts, you’re missing out. The Caribbean islands are home to a rich cooking tradition that combines African, French, Spanish, British, Asian, and Indian influences, adds an unmistakable local flair . . . and tastes like paradise. A real secret is in the herbs and spices—with the right uncooked sauce, cooked sauce, or “wet seasoning” blend, you can transform everyday ingredients into Caribbean delights.Caribbean Vegan will spice up your vegan diet like no other cookbook. Popular blogger Taymer Mason serves up 125 completely vegan recipes—for breakfast dishes, appetizers, entrées, sides, soups, desserts, and drinks that are anything but bland. Sample the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, Grenada, and the French West Indies with:Saint Lucian BakesEggplant and Seaweed AccrasBajan Soup with DumplingsRummy Rum and Raisin Ice Cream . . . and much more!Enticing color photos and Island Tips explain the key ingredients, equipment, and techniques of Caribbean cuisine—so whatever your previous familiarity with Caribbean food, you’ll be cooking like an islander in no time. |
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Caribbean recipes Old & New: Caribbean $50 Caribbean Recipes “Old & New” is a comprehensive Caribbean cookbook with over 400 recipes, some originals plus new recipes created in the Caribbean style of cooking. Many recipes come from the author’s restaurant, “The Cove” in Barbados. The book is written in the style of a family memoir as the author tells of gatherings and cooking experiences throughout her life. The book includes some of the author’s biography, hints and substitutes concerning food preparation, and a glossary of Caribbean foods. Each chapter is color-coded in bright Caribbean colors and contains a little story followed by the appropriate recipes and food photography. The pages are illustrated with original watercolor art sketches done by the author’s father, Gordon Parkinson, who is an artist well known throughout the Caribbean. The book is printed in large font for ease of reading, with recipes that are easy to follow. It also contains a page at the end entitled “My own recipes” for you to add any new or given Caribbean recipes. |
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Caribbean/Soul Food Cookbook: A Collection of Favorite Recipes Including Jerk $4.95 A culinary trip around the Caribbean Islands.Authentic – tasting and exciting dishes for all occasions. Easy to fallow recipes, plus lavish, fascinating insight of various cuisine a glossary of the ingredients and household hints.The choice of recipes ranges from simple, tasty dishes from light meals to dinner-party dishes.So, if you feel inspired to create something that little unusual, cook Caribbean – Soul food and bring something special into your life. |
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Caribbean/Soul Food Cookbook: A Collection of Favorite Recipes Including Jerk $12.99 A culinary trip around the Caribbean Islands.Authentic – tasting and exciting dishes for all occasions. Easy to fallow recipes, plus lavish, fascinating insight of various cuisine a glossary of the ingredients and household hints.The choice of recipes ranges from simple, tasty dishes from light meals to dinner-party dishes.So, if you feel inspired to create something that little unusual, cook Caribbean – Soul food and bring something special into your life. |
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Chefs At Home: Favorite Recipes from the Chefs of Relais & Chateaux North America $30 Chefs at Home is a cookbook with a difference. These are recipes the chefs cook at home.Although famous for their innovative, mouthwatering and show-stopping restaurant dishes, the Chefs and Grands Chefs from the properties of Relais & Châteaux in North America have chosen to share their personal favorite at-home dishes in this unique cookbook.ÂComforting recipes, dinner party dishes and sweet favorites are all featured together for the first time in Chefs at Home. Discover the food that chefs really cook at home, their favorite ingredients and what they like to do in their spare time. Try your hand at at-home staple dishes chosen by great chefs such as Patrick O’Connell, Daniel Boulud and Thomas Keller.ÂBe a part of the Relais & Châteaux family with a selection of Chefs and Grands Chefs from throughout North America, the Caribbean and Mexico. With recipes for every taste and occasion this book will bring hours of pleasure and satisfaction to all enthusiastic cooks, and of course please all those that are served these delicious, comforting dishes. |
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Cook What You Love: Simple, Flavorful Recipes to Make Again and Again $7.74 Often praised as one of the great restaurants of the Caribbean, Bob and Melinda Blanchard’s namesake restaurant in Anguilla is renowned for its tasty, unfussy food. Their cookbooks display the same inviting, uncomplicated touch. Like At Blanchard’s Table and A Trip to the Beach, Cook What You Love doesn’t overwhelm you with recipes. Instead, it presents a sweet mix of gorgeous photographs, diverting anecdotes, and irresistible homemade meals. The 100 recipes include Sweet Pepper Chicken with Thyme, Grilled Prosciutto, and Mozzarella with Artichoke Relish. |
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Creole $39.95 Creole is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavor. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, Creole paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean. |
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Creole $29.95 Creole is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavor. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, Creole paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean. |
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Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago $29.75 ?Realizing that globalization and foreign influences could dilute her countrys local cuisine, Wendys latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her countrys indigenous foods by way of old and new recipes for present and future generations. In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobagos Indian, African, European and Chinese population come to be reflected in a cuisine that is bold, explosive in flavor, eclectic and addictive. Wendy Rahamut is a cookbook author, freelance food consultant and food stylist. She is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors. |
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Curry: A Global History $15.95 Curry is one of the most widely used—and misused—terms in the culinary lexicon. Outside of India, the word curry is often used as a catchall to describe any Indian dish or Indian food in general, yet Indians rarely use it to describe their own cuisine. Curry answers the question, “What is curry?” by giving a lively historical and descriptive account of a dish that has many incarnations. In this global history, food writer Colleen Taylor Sen describes in detail the Anglo-Indian origins of curry and how this widely used spice has been adapted throughout the world. Exploring the curry universe beyond India and Great Britain, her chronicles include the elegant, complex curries of Thailand; the exuberant curry/rotis of the Caribbean; kari/raisu, Japan’s favorite comfort food; Indonesian gulais and rendang; Malaysia’s delicious Nonya cuisine; and exotic Western hybrids such as American curried chicken salad, German currywurst, and Punjabi-Mexican-Hindu pizza. Along the way, Sen unravels common myths about curry and Indian food and illuminates the world of curry with excerpts from popular songs, literary works, historical and modern recipes, and illustrations depicting curry dishes and their preparations. A vibrant, flavorful book about an increasingly popular food, Curry will find a wide audience of cooking enthusiasts and hungry fans of Indian food.   |
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Eat Caribbean $15.84 Robust and spicy, full of pungent flavors, Caribbean cuisine is gaining recognition as a vibrantly distinct style of cooking. Now, Virginia Burke sets off on a voyage around the islands of the Caribbean, gathering all the finest dishes they have to offer. In this new collection, which is expertly drawn together through the ingredients common to the islands, traditional dishes like Jerk Chicken vie with modern classics like Grilled Coconut Shrimp and Sweet Plantain and Ginger Flans. An entire array of recipes is offered, from Creamed Cassava with Roasted Garlic to Little Rum and Chocolate Puddings, and there is a special chapter on Jerk, along with more traditional chapters that range from appetizers to desserts. Colorfully illustrated throughout, this is an exuberant celebration of Caribbean cuisine. |
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Eating Cuban: 120 Authentic Recipes from the Streets of Havana to American Shores $2 To “eat Cuban” is to savor a deliciously complex culinary culture. Spanish, Native American, African, Chinese, and French traditions have all contributed to Cuban cooking, producing a distinctive Caribbean cuisine as richly chorded as the island’s music. Beverly Cox and Martin Jacobs’s itinerary takes them from the barrio, paladars (private restaurants), and chic nightspots of Havana to the eateries of Florida’s emigre communities. From their journeys, they’ve gathered more than 120 recipes that comprehensively document Cuban cooking’s diversity, from the black bean soup found on any Cuban table, to the empanadas sold by Havana’s street vendors, to the grilled sandwiches that are a mainstay of Miami’s Calle Ocho, to the innovative dishes devised by chefs at top Cuban restaurants. Gorgeously illustrated with Jacobs’s photographs -many shot on the authors’ travels through Cuba-Eating Cuban highlights Cuban food’s historical roots, the classic Creole dishes that evolved from these disparate cultural influences, current trends in Cuban cooking, street foods and on-the-go snacks, and quintessential Cuban beverages from cafe Cubano to the mojito. A valuable resource list helps American cooks locate the required ingredients, and a restaurant directory points the way to the very best in Cuban cuisine-in Cuba and the U.S. |
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Emeril’s There’s a Chef in My World!: Recipes That Take You Places $22.99 Chef Emeril brings you a taste of the world! He helped younger kids take their first steps into the kitchen with Emeril’s There’s a Chef in My Soup! Recipes for the Kid in Everyone and then kicked it up a notch for older kids and adults, too, in Emeril’s There’s a Chef in My Family! Recipes to Get Everybody Cooking. Now Chef Emeril is back with a cookbook that really takes you places!You can start your travels in your own kitchen by exploring the meals, ingredients, and cooking styles enjoyed in different countries and regions. Hey, Chef Emeril knows that we’re all part of one global family, and a great way to learn about other cultures is through their food! Once you’re cooking international-style, you’ll be ready to hop on a plane to China, Portugal, England, Greece, or Africa, just for a start!This cookbook is for kids of all ages and adults to use together, with 75 recipes for daily meals, special occasions, and everything in between, along with cooking tips and safety precautions. You can make a meal with dishes from one region or mix it up for a truly international feast! Plus, Chef Emeril includes “Did You Know . . .” tidbits of cultural information behind some of the recipes. Try breakfast English-style with Toad in the Hole — and discover what the “toad” is! After tasting Mexican Broiled Corn, you might never go back to plain old corn on the cob again! Instead of going to a Chinese restaurant, cook your own Kung Pao Chicken and find out how this popular dish may have received its name! BLT Hot Dogs are a perfect twist of two American classics! But just how American are hot dogs, anyway? And don’t forget to leave room for dessert! One bite of No-Bake Caribbean Rice Pudding and you’ll want to know more about the flavors of the islands! So, get ready, pack your bags — here’s your passport to a whole new world of food! |
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Farmfood: Green Living with Chef Daniel Orr $19.3 Chef Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes inspired by his time in France, Belgium, and Italy are paired with the flavors of New York City, the Caribbean, India, Japan, and Brazil. “Farmfood” celebrates the true essence and flavor of great food. |
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Farmfood: Green Living with Chef Daniel Orr $4.82 For renowned chef Daniel Orr, simplicity is beauty. In his latest book, FARMfood, Orr features recipes influenced by his Midwestern roots as well as a culinary career which has spanned the globe. European-style dishes—inspired by his time in France, Belgium, Italy, and other locales—are paired with big city flavors culled from years spent as an executive chef in New York City. Add a dash of Caribbean, Indian, Japanese, or Brazilian flavor and you have yourself a plate of “real food.” Orr includes recipes for breakfast, soups, burgers, sandwiches, snacks, appetizers, suppers, and sweets; sections devoted to sauces and seasonings; beverages and FARMpies, his gourmet pizzas. He advocates the use of honest, wholesome ingredients that are locally and sustainably grown, when possible, and offers tips on wild greens, mushrooms, edible flowers, and create-your-own spice blends. Honor yourself, your community, and your table with FARMfood and take simple pleasure in the true essence and flavor of great food. |
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Fiesta On the Grill $1.17 Chef Daniel Hoyer takes a fresh look at what happens when you take south-of-the-border flair outside and throw it on the grill! In this bold new book, Hoyer draws on the flavors of the New World, Latin America, the Caribbean, and the American Southwest as inspiration for a whole new batch of dishes. Filled with over 100 recipes for main courses, side dishes, salads, rubs, marinades, desserts, and more, Fiesta on the Grill also features cooking tips and suggestions, such as proper technique for roasting chiles, types of fuel to grill with, menu suggestions, a complete resource section, and more! Rediscover today’s hottest cooking method, and celebrate the magic that an open flame brings to every food it touches.Chapters include:An Introduction, overview, and history with techniques, tips and suggestions, grills, fuels, woods, brining, chile and pepper roasting, tempering meats before cooking, and resting after cooking Dry Rubs & Marinades: Adobos, Mojo, Sweet Spice Fruit Rub, Cracked Pepper-Coriander-Lavender Rub, Orange-Achiote MarinadeDirect Grilling: Lamb Chops Adovada, Mango-Honey Pork Tenderloin, Spicy Turkey Tenderloin, Easy Jerk-Seasoned Grilled Chicken Quarters, Tuna Steaks with Achiote Citrus Glaze, Duck Breast with Ancho Chile-Dried Cherry SauceSmoking: Smoked Spicy Beef Brisket with Chipotle Barbeque Sauce, Orange-Flavored Smoked Turkey Legs, Smoked VegetablesSalsas & Sauces: Grilled Pineapple Salsa, Green Chile Chutney, Tropical Fruit Salsa, Charred Cherry or Pear Tomato Salsa, Cilantro-Pumpkinseed Pesto, Piñon-Apple Chutney |
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Fit and Fast Meals in Minutes: Over 175 Delicious, Healthy Recipes in 30 Minutes or Less $21.95 Quick, healthy, great-tasting meals—using the same approach as the author’s enormously popular Dinner in Minutes column that reaches millions of readers each weekWhen Linda Gassenheimer’s bestselling cookbook Low-Carb Meals in Minutes appeared, famed chef Jacques Pépin cheered: “What starts as a diet book becomes the blueprint for a healthy lifestyle based on appealing recipes that are quick and easy to prepare.” Reviewers greeted her previous work with similar enthusiasm. Now this award-winning author has applied her Meals in Minutes formula to the latest USDA dietary guidelines—emphasizing portion control and more fruits, vegetables, and whole grains—and the result is a treasury of 150 enticing recipes, organized into a sensational 4-week meal plan.Recipes range from Asian to Mediterranean, from Tex-Mex to Caribbean, from breakfasts like Wild Mushroom Parmesan Omelet to show-stopping dinners like Sicilian Swordfish with Broccoli Linguine. Mouthwatering desserts complete the meals, like the Velvety Chocolate Mousse that takes less than 10 minutes to prepare. Helpful shopping lists make stocking the kitchen as efficient as possible, and smart advice on substitutions allows readers to take advantage of seasonal and discounted ingredients. Enjoying good food that’s good for you has never been simpler, or, as the Rocky Mountain News has raved about the author’s Dinner in Minutes: “She does everything except come to your home and cook it for you.” |
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From Seed to Skillet: A Guide to Growing, Tending, Harvesting, and Cooking Up Fresh, Healthy Food to Share with People You Love $9.83 Jimmy Williams learned all about vegetable gardening at the knee of his grandmother, a South Carolina native from a traditional Gullah community whose members were descendents of Caribbean slaves. He pays homage to his family history in this inspiring step-by-step guide to designing and planting a backyard vegetable garden and growing one’s own food. With this essential garden manual, home gardeners can learn how easy it is to plan a garden, design and construct growing beds, tend the crop without using harmful chemicals, harvest gorgeous vegetables, and cook a delicious feast using Jimmy’s favorite family recipes. |
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Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks $12.64 Edna Lewis–whose The Taste of Country Cooking has become an American classic–and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking–Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and heapplies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the |
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Ham: An Obsession with the Hindquarter $19.3 Weinstein and Scarbrough take readers on a globetrotting tour of the wide world of ham, from the Philippines to Spain, the Caribbean, the American South, and their own home corner of rural Connecticut. Includes more than 100 recipes and photographs. |
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Heirloom Beans: Great Recipes for Dips and Spreads, Soups and Stews, Salads and Salsas, and Much More from Rancho Gordo $14 Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available from Scarlet ?Runners to the spotted Eye of the Tiger beans. Nearly 90 recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein fiber and vitamins these little treasures are the perfect addition to any meal. |
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Horizons: New Vegan Cuisine $21.95 Horizons is Philadelphia’s signature vegan restaurant and what the New York Times calls “one of the city’s best new restaurants.” Rich and Kate represent a new generation of contemporary and innovative vegan chefs. They offer over eighty recipes with an emphasis on Caribbean flavors along with inspiring food stories that are sure to build a reader’s culinary repertoire. |
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Infusion: Spirited Cooking in the Caribbean $16 Mount Gay, 300 years old and still going strong is an immediately recognizable premium brand of Rum. This Anniversary Cookbook offers a delicious medley of original and exciting recipes for every occasion–all, of course, including one vital ingredient! There is also a selection of Chesterfield Browne’s famous cocktails, which will encourage and help you to experiment with all the products in the Mount Gay Rum range and savor one of the world’s oldest and finest rums in new and exciting ways. Here’s to the next 300 years! |
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International Cooking: A Culinary Journey $134.6 Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d’ and servers), catering firms, catering directors, and chef educators. |
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International Cooking: A Culinary Journey $116 Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d’ and servers), catering firms, catering directors, and chef educators. |
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International Cooking: A Culinary Journey $116 Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d’ and servers), catering firms, catering directors, and chef educators. |
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International Cooking: A Culinary Journey $134.6 Much more than a collection of recipes, this comprehensive, illustrated exploration of international cookery covers cuisines from around the world, providing an understanding of not only their flavor concepts, but how the cuisines developed and evolved. Each cuisine is explored in terms of its general characteristics as well as issues including the history and effects from invaders and bordering countries; topography, geography, and climate; indigenous foods, culture, and influences from religion and other groups of people; foods and flavorings frequently used; common cooking methods and their origins in the area; and regional variations. Each chapter contains tested recipes representing foods and dishes from all segments of the menu and wine suggestions (provided by Beringer Blass Vineyards) for each first course, soup, and entrée.Introduction to Food and Wine Pairing. British Isles. Spain & Portugal. France. Italy. Germany. Scandinavia. Russia & Eastern Europe. The Countries of Africa. Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, & Egypt. Israel. China. Korea & Japan. Vietnam, Thailand, & Indonesia. India. Australia. Mexico. South America. Caribbean Islands.For chefs, food and beverage managers, banquet managers, professional wait staff (service staff including maitre d’ and servers), catering firms, catering directors, and chef educators. |
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International Cuisine (Unbranded) $34.95 The Best Tool for Learning About the Diversity of Cuisine from Around the WorldIncreasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.International Cuisine features:A total of 415 authentic recipes, representing all countries and regions discussedRecipes formulated for current practices and available ingredients, including step-by-step instructionsBeautiful color photographs illustrating finished dishesAn emphasis on sustainability and how locally grown foods enhance cuisinesCoverage of history, geography, and people alongside recipes and cooking techniquesDetailed ingredients lists and culinary glossaries for each country or region discussedClearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world’s cuisines.The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen |
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International Cuisine (Unbranded) $59.95 The Best Tool for Learning About the Diversity of Cuisine from Around the WorldIncreasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.International Cuisine features:A total of 415 authentic recipes, representing all countries and regions discussedRecipes formulated for current practices and available ingredients, including step-by-step instructionsBeautiful color photographs illustrating finished dishesAn emphasis on sustainability and how locally grown foods enhance cuisinesCoverage of history, geography, and people alongside recipes and cooking techniquesDetailed ingredients lists and culinary glossaries for each country or region discussedClearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world’s cuisines.The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen |
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Jerk from Jamaica: Barbecue Caribbean Style $12.4 The only jerk barbecue book on the market, “Jerk from Jamaica” has been updated with full-color photos and expanded with approximately 15 new recipes. |
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Jerk from Jamaica: Barbecue Caribbean Style $11.99 When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.  An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more. Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke. Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica. Previous edition sold more than 75,000 copies.Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald   |
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Jerk from Jamaica: Barbeque, Sides, and Spice, Caribbean Style $8.49 When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.  An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more. Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke. Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica. Previous edition sold more than 75,000 copies.Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald   |
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Lucinda’s Authentic Jamaican Kitchen $12.92 The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package Where classic Jamaican foods like “jerk” chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica’s authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It’s filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica’s roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food. |
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Lucinda’s Authentic Jamaican Kitchen $9.95 If you’ve ever strolled down Jamaica’s Boston Beach and enjoyed jerk chicken fresh from the grill, crispy festival bread, and a Red Stripe beer…or stopped at a street corner stand in Kingston for a spicy beef patty and a ginger beer…or sat down to a meal of ackee and salt cod in Port Royal…then you know what real Jamaican cooking is all about.This beautiful little cookbook lets you re-experience the authentic flavors of Jamaica-or taste them for the first time if you’ve never been lucky enough to visit the island yourself. Lucinda Scala Quinn first went to Jamaica when she was two years old and has been returning ever since to sample the food and discover the secrets of real Jamaican cooks-the jerk pit masters, the roadside chefs, and the fish shack proprietors who preserve the true traditions of the Jamaican kitchen.In this book, Quinn shares more than fifty real Jamaican recipes for snacks, main dishes, desserts, and drinks-everything you need to create an authentic Caribbean feast in your own kitchen. You can start off with Coconut Shrimp and spicy dipping sauce, delicious Codfish Fritters (a.k.a. Stamp and Go), or a rich Pumpkin Soup served with dumplings called spinners. Then settle down to a soul-satisfying plate of Jerk Pork and Johnny Cakes, Curry Chicken with Mango Chutney, or Steamed Fish with yellow yam and bammy. You can wash it all down with Rum Punch, Pineappleade, or homemade Ginger Beer-and finish up with heavenly Coconut Cream Pie, Baked Bananas, or Bread Pudding with Rum Sauce.Throughout the book, Quinn interweaves anecdotes of memorable Jamaican meals and the fascinating people who prepare them. She includes evocative black-and-white photographs of Jamaican life to get you in an easygoing, island frame of mind, along with dozens of gorgeous color photographs to whet your appetite. With her authentic recipes, a banana daiquiri, and a little reggae music, you’ll be off to Jamaica in no time. |
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Madhur Jaffrey’s World Vegetarian $17.74 In her most comprehensive volume yet, Madhur Jaffrey draws on more than four decades of culinary adventures, travels, and experimentation for a diverse collection that both intrigues and delights the palate. Dishes from five continents touch on virtually all the world’s best loved flavors, for a unsurpassed selection of vegetarian fare. More than 650 recipes exemplify Madhur’s unsurpassed ability to create simple, flavorful homecooking that is well within the reach of every cook. Extensive sections on Beans, Vegetables, Grains, and Dairy explore the myriad ways these staples are enjoyed worldwide. Each section opens with a detailed introduction; Madhur describes methods for preparation and storage, as well as different cooking techniques and their cultural origins. Throughout she balances appealing, uncomplicated dishes such as sumptuous omelets and rich polentas with less familiar ingredients such as green mangoes, pigeon peas, and spelt. Madhur demystifies the latter with clear-cut explanations so that incorporating new combinations and interesting flavors into everyday cooking becomes second nature. She also offers substantial sections on Soups, Salads, and Drinks, as well as Sauces and Other Flavorings, to help round out a meatless meal and add exciting new flavors to even the most easily prepared dishes. Finally, a complete glossary of ingredients and techniques clarifies some of the little-known elements of the world’s cuisines so that even the uninitiated can bring the flavors of Asia, the Middle East, the Caribbean, and more to their tables. Throughout this extensive collection, Madhur includes personal anecdotes and historical contexts that bring her recipes tolife, whether she’s remembering field of leeks she saw in the mountains of northern Greece or describing how corn-based dishes arrived in Indonesia through colonial trade. Committed vegetarians will rejoice at the wide variety of meatless fare she offers, and nonvegetarians will enjoy experimenting |
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Miami Spice: The New Florida Cuisine $15.95 The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America’s tropical melting pot comes an inventive cuisine bursting with flavor–and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida’s cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club’s HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award. |
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Miami Spice: The New Florida Cuisine $0.99 The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America’s tropical melting pot comes an inventive cuisine bursting with flavor–and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida’s cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country). Main selection of the Book-of-the-Month Club’s HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award. |
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New Ebony Cookbook $2.96 What’s on the menu? Spicy Catfish Fingers, Chicken & Black-eyed Pea Stew, Caribbean Lobster Salad, Bourbon-Barbecued Ribs, Candied Yams, Skillet Greens with Blasamic Vinegar, Cheesy Corn Bread and Walnut Sweet Potato Pie. And now you can make it with the NEW EBONY COOKBOOK! Over 200 recipes ranging from traditional soul food to contemporary favorites that are quick, easy and simply delicious! Plus there’s lots of Timely Tips to help you cook your best anytime. EBONY’s Food Editor Charlotte Lyons has written this cookbook with the benefit of her over 30 years of experience. |
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New World Kitchen: Latin American and Caribbean Cuisine $16.99 In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette.Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation’s award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor. |
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Paradise Kitchen: Caribbean Cooking with Chef Daniel Orr $25.46 Chef Daniel Orr spent years working in high-stress Manhattan kitchensbefore shifting gears and heading to the calm, turquoise waters of Anguilla in theBritish West Indies. Ever the student of world cuisine and an expert in combiningthe best of his local environment and global training, Orr unleashes the flavors ofthe island with his inspired dishes in Paradise Kitchen. Tales of island culture, local traditions, and personal discoveries add flavor to the chef’s recipes formorning, midday, and evening meals, including tapas. Orr’s innovative drink recipesusing local fruits, spices, and herbs carry you through the day — from morningsmoothies to sunset cocktails, after-dinner teas and flavored rums. Cookbook, memoir, and travel guide, this delightful book invites home cooks to savor theculinary joys of the Caribbean. |
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Sea Fare $10.35 Readers who enjoy travel writing and exotic cuisine will love every page of Sea Fare. This is the story of Victoria Allman, a wandering chef who followed her love of food around the globe. Culinary trained at the Statford Chef’s School in Canada and the Culinary Institute of America, Victoria shares her nine-year cooking odyssey as a yacht chef. Victoria’s pursuit of food knowledge led her to kitchens in Hong Kong, England, Vietnam, Tahiti, South Africa, the Caribbean, and Nepal. From misadventure to romance, her travel stories provide a perspective and depth of understanding that can only come from someone who’s actually been there. Each new destination adds recipes and stories for Sea Fare: A Chef’s Journey Across the Ocean. |
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South Beach Diet Cookbook $28.99 Great food that’s good for you – that’s the foundation of the South Beach Diet and the reason millions of people around the world have adopted it as their lifelong eating plan, shedding unwanted pounds in the process. Created by leading Miami cardiologist Arthur Agatston, M.D., the diet emphasizes good fats and good carbohydrates, the kind that stave off cravings for unhealthy and sugary food and promote long-term weight loss. It’s not “diet” food – it’s satisfying, flavorful dishes that are good for your health and your waistline. Whether you’re already a South Beach Diet success story or brand-new to the program, you’ll find a wealth of inspiration in The South Beach Diet Cookbook to keep you on track without feeling deprive. The recipes are simple enough to make every day but delicious enough to serve on any occasion: Oatmeal Pancakes, Buttermilk Salmon Chowder; Caribbean Baked Chicken with Mango, Grilled Filet Mignon with Roasted Garlic Chipotle Pepper Chimichurri, Mexican Lasagna, Sage and Rosemary Pork, Red Snapper with Avocado Salsa, Thai Vegetable Stir-Fry, and Chocolate Pie with Crispy Peanut Butter Crust. Each recipe is marked “Phase 1,” “Phase 2,” or “Phase 3,” so you’ll know immediately where it falls in the diet; there are also 25 all-new recipes from the top chefs and restaurants in Miami. Illustrated with 50 full-color photographs and packed with extras like shopping lists and a pantry guide, The South Beach Diet Cookbook is an essential addition to your kitchen shelf. |
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The African American Guide to Living Well with Diabetes $10.3 The book received the Favorably Reviewed designation from the American Association of Diabetes Educators (AADE). The designation of Favorably Reviewed by AADE assures health professionals that the educational content of the book has been carefully evaluated by representatives of a variety of health professions based on set guidelines. More than 4 million African Americans have diabetes; thousands more have pre-diabetes or are at risk for the condition. But in 21 years as a registered dietitian and certified diabetes educator, Constance Brown-Riggs found few books that even vaguely addressed the unique health concerns of this population. This comprehensive guide includes: The latest medical treatments for diabetes-medications, insulin therapies, blood glucose monitors, plus the pros and cons of supplements, herbs, and alternative diets. What you can’t eat–and what you can. Dozens of mouthwatering Caribbean and soul food recipes, with a two-week menu plan. |
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The African American Guide to Living Well with Diabetes $2.11 The book received the Favorably Reviewed designation from the American Association of Diabetes Educators (AADE). The designation of Favorably Reviewed by AADE assures health professionals that the educational content of the book has been carefully evaluated by representatives of a variety of health professions based on set guidelines.More than 4 million African Americans have diabetes; thousands more have pre-diabetes or are at risk for the condition. But in 21 years as a registered dietitian and certified diabetes educator, Constance Brown-Riggs found few books that even vaguely addressed the unique health concerns of this population.This comprehensive guide includes:The latest medical treatments for diabetes-medications, insulin therapies, blood glucose monitors, plus the pros and cons of supplements, herbs, and alternative diets.What you can’t eat–and what you can.Dozens of mouthwatering Caribbean and soul food recipes, with a two-week menu plan. |
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The Florida Keys Cookbook: Recipes and Foodways of Paradise $16.95 Think of the Florida Keys and think of a food paradise: fresh from the sea stone crabs, yellowtail snapper, and sweet shrimp; fresh from the dooryard garden key limes, mangoes, avocados, and papayas. Toss in the influence of a variety of ethnic food traditions – from Afro-Caribbean and Cuban to Spanish, Asian, British, German, and Italian – and the result is a diverse and vibrant culinary scene. The cooks of the Florida Keys have been transforming local ingredients into memorable meals for generations, and now so can you.The Florida Keys Cookbook is a fascinating combination of food history, local lore, and mouthwatering recipes from restaurant chefs and home cooks. With more than 175 recipes, fun archival photographs, and lots of engaging anecdotes, this cookbook lets you capture a taste of the Keys and celebrate its flavors in your own kitchen.Try these Florida Keys sensations at home:Crab Claw Bisque Rosemary Roasted Boniato Fries Basil-Crusted Yellowtail with Herb-Tomato Sauce Sautéed Snapper with Champagne-Tarragon Butter Sauce Wasabi Grilled Grouper Mama Louise’s Jerked Pork Chops Bourbon Barbecued Baby Backs Classic Arroz con Pollo Bahamian Bread Pudding Calamondin Cake Key Lime Cheesecake Tres Leches Cake |
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks $19 Edna Lewis–whose The Taste of Country Cooking has become an American classic–and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking–Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own. Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular. Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to hisintensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the hand-cranked ice creams, the flaky pies, and homey custards and puddi |
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The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks $16.99 Edna Lewis–whose The Taste of Country Cooking has become an American classic–and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking–Miss Lewis’s Virginia country cooking and Scott Peacock’s inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you’ve never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be “Honestly Good,” and the four-tiered Lane Cake something spectacular.Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and heapplies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You’ll find all these treasures and more before you even get to the superb cakes (potential “Cakewalk Winners” all), the |
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The New African-American Kitchen $14.14 The Kitchen Diva compiles recipes from Africa, the Caribbean, and the Americas collected from slave quarters, plantations, church suppers, family reunions, ancient celebrations, and modern ethnic kitchens. |
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life $12.71 A book of food, travel, history, recipes and narrative nonfiction about the spices of the Caribbean islands. |
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life $14.95 While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. |
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life $1.99 While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. |
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The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life $14.95 While sailing around the Caribbean, Ann Vanderhoof  and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. |
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The World Goes Raw Cookbook: An International Collection of Raw Vegetarian Recipes $16.95 People everywhere know that meals prepared without heat can taste great and improve their overall health. Yet raw cusines cookbooks have always offered little variety – until now. In The World Goes Raw Cookbook, raw food chef Lisa Mann provides a fresh approach to (un)cooking with recipes that have an international twist.After discussing the healthfulness of a raw food diet, The World Goes Raw Cookbook tells you how to stock your kitchen with the tools and ingredients that make it easy to prepare raw meals. What follows are six recipe chapters, each focused on a different ethnic cuisine, including Italian, Mexican, Middle Eastern, Asian, Caribbean, and South American dishes. And from soups and startes to desserts, every one’s a winner. There are even easy-to-follow instructions for growing fresh ingredients in your own kitchen garden.Whether you are already interested in raw food or are exploring it for the first time, the taste-tempting recipes in The World Goes Raw Cookbook can add variety to your life while helping you fell healthier and more energized. |
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Vegan Taste of the Caribbean $11.95 This cookbook includes recipes for appetizers, soups and stews, curries, main courses, rice, vegetables, salads, chutneys, salsas and sauces, desserts, baking, and drinks. It offers more than 100 original recipes that are all free of animal products, as well as advice on maintaining a Caribbean pantry.Linda Majzlik is the author of a series of vegan and vegetarian cookbooks: Party Food for Vegetarians, Vegan Dinner Parties, and Vegan Barbecues. |
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Without Reservations: How to Make Bold, Creative, Flavorful Food at Home $35 Joey Altman spent the first part of his career as a professional chef, cooking at some of the nation’s top restaurants. Nine years ago, he launched a second career as host of a popular, award-winning television food show. But even though he no longer cooks at a restaurant full-time, his family and friends still expect him to prepare restaurant-quality meals. Now, in this fun and inspiring cookbook, Joey shares his secrets for cooking chef-caliber food at home.The 120 recipes in the book, along with Joey’s notes and tips, will help you take casual meals and entertaining to a whole new level. From cocktails, appetizers, salads, and soups to pasta, seafood, poultry, meat, and desserts, Joey’s recipes feature great ingredients, vibrant flavors, and artful presentations—everything you need for that restaurant “wow” factor in your own cooking. Kick off your next dinner party with Spicy Lamb Sliders, Crab Stuffed Avocado, or Island Gazpacho. For a main course, try Duck Cannelloni, Tamarind-Pecan Chicken with Dried Cherries, or Grilled Caribbean Lamb Skewers. And for dessert, serve something fabulous—Oozing Chocolate Cake or Black and White Tiramisu. Tempting dishes like these will help you build confidence and kitchen skills and are guaranteed to impress your guests.Throughout the book, more than 140 beautiful color photographs illustrate specialized techniques as well as finished dishes and show Joey in thekitchen and at home with family and friends. Joey’s clear instructions ensure that even complicateddishes turn out perfectly, and suggested substitutions and variations help you make the recipes your own. Complete with recommended wine and bever-age pairings, guidance on working with special ingredients, pointers to boost your kitchen skills, and symbols that show how you can work the recipes into your everyday or party menus, Without Reservations is your indispensable guide to memorable meals with family and friends. With Joey’s lively kitchen |
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Without Reservations: How to Make Bold, Creative, Flavorful Food at Home $35 Joey Altman spent the first part of his career as a professional chef, cooking at some of the nation’s top restaurants. Nine years ago, he launched a second career as host of a popular, award-winning television food show. But even though he no longer cooks at a restaurant full-time, his family and friends still expect him to prepare restaurant-quality meals. Now, in this fun and inspiring cookbook, Joey shares his secrets for cooking chef-caliber food at home.The 120 recipes in the book, along with Joey’s notes and tips, will help you take casual meals and entertaining to a whole new level. From cocktails, appetizers, salads, and soups to pasta, seafood, poultry, meat, and desserts, Joey’s recipes feature great ingredients, vibrant flavors, and artful presentations—everything you need for that restaurant “wow” factor in your own cooking. Kick off your next dinner party with Spicy Lamb Sliders, Crab Stuffed Avocado, or Island Gazpacho. For a main course, try Duck Cannelloni, Tamarind-Pecan Chicken with Dried Cherries, or Grilled Caribbean Lamb Skewers. And for dessert, serve something fabulous—Oozing Chocolate Cake or Black and White Tiramisu. Tempting dishes like these will help you build confidence and kitchen skills and are guaranteed to impress your guests.Throughout the book, more than 140 beautiful color photographs illustrate specialized techniques as well as finished dishes and show Joey in thekitchen and at home with family and friends. Joey’s clear instructions ensure that even complicateddishes turn out perfectly, and suggested substitutions and variations help you make the recipes your own. Complete with recommended wine and bever-age pairings, guidance on working with special ingredients, pointers to boost your kitchen skills, and symbols that show how you can work the recipes into your everyday or party menus, Without Reservations is your indispensable guide to memorable meals with family and friends. With Joey’s lively kitchen |