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Author : Devra Dedeaux
Publisher : McGraw-Hill Companies
Page : 232 pages
File Size : 46,7 Mb
Release : 1989
Category : Cooking
ISBN : UTEXAS:059173023053463
Author : Devra Dedeaux
Publisher : Unknown
Page : 223 pages
File Size : 54,6 Mb
Release : 1991
Category : Cooking, Caribbean
ISBN : OCLC:768073765
Author : John DeMers
Publisher : Hp Books
Page : 160 pages
File Size : 47,5 Mb
Release : 1989
Category : Cooking
ISBN : 0895867869
From the Sugar Reef restaurant in New York City to the Sugar Shack in Los Angeles and everywhere in between, Caribbean cuisine is cooking. Demand for spicy island food is picking up as mainland residents look to these tropical islands for a new and different cuisine. Full-color photos.
Author : Jinx Morgan
Publisher : Harvard Common Press
Page : 503 pages
File Size : 55,9 Mb
Release : 1996-11-19
Category : Cooking
ISBN : 9781558325579
In The Sugar Mill Caribbean Cookbook, the Morgans show that you do not need to live in the Caribbean to cook in the island style. In more than 250 recipes that use ingredients easy to find in American groceries, they demystify island cooking. They celebrate the many roots of Caribbean cuisine - native Carib and Arawak, African, Cajun, Latin American, and European - and they make it accessible to home cooks without sacrificing its authenticity or its subtle nuances. Caribbean food features intense flavors, lively combinations of spices, and delectable juxtapositions of coolness and heat, sweetness and tang. From their California roots, the Morgans bring an emphasis on fresh seasonal produce and a light and elegant style. With menu suggestions for sophisticated entertaining, and with a wealth of ideas for simple and terrific everyday meals, this book is the ideal companion for travelers who have visited the islands and want to recreate its cooking at home and for fans of global cooking who want to master a new and fascinating cuisine with ease.
Author : Devra Dedeaux
Publisher : Dell
Page : 232 pages
File Size : 55,8 Mb
Release : 1991
Category : Cooking, Caribbean
ISBN : UCSD:31822035094648
From the hit Manhattan restaurant the New York Times calls hotter than a Havana afternoon comes this cookbook of Caribbean cuisine that features over 200 of Sugar Reef's most requested recipes. In the tradition of The Pink Adobe Cookbook, this festive and entertaining title contains recipes for peppery stews, complete dinners and luncheons, sultry sweet treats, and more.
Author : Cheryl Davidson Kaufman
Publisher : Lerner Publications
Page : 73 pages
File Size : 53,9 Mb
Release : 2002-01-01
Category : Juvenile Nonfiction
ISBN : 9780822504504
With abundant textures and tastes that differ from island to island, the food of the Caribbean is a delicious blend of traditions. Reflecting the cultures of a diverse population, Caribbean cuisine has a fresh variety of flavors for every occasion.
Author : Lesley Mackley
Publisher : Penguin
Page : 106 pages
File Size : 46,7 Mb
Release : 2000
Category : Cooking
ISBN : 1557883289
Taste the fiery flavor of the Caribbean's culinary melting pot... As varied and intense in taste as it is simple to cook, Caribbean cuisine is a fascinating mixture of styles from the many nationalities who have settled throughout the Islands over the centuries. From "one-pot" cooking to more elaborate meals, from meat and fish to vegetarian delights, the food is always colorful and full of flavor. Spiced with hot pepper sauces, fragrant marinades and fiery spice rubs, these recipes are easy to prepare using the step-by-step, full-color photographs.
Author : Sally Miller
Publisher : Miller Publishing Co. Ltd.
Page : 168 pages
File Size : 47,6 Mb
Release : 2002
Category : Cooking
ISBN : 9789768079756
Author : Joyce LaFray
Publisher : Seaside Publishing
Page : 336 pages
File Size : 41,6 Mb
Release : 1987
Category : Cooking
ISBN : 0898152348
Represents an intermingling of African, Spanish, French, British, Indian, Dutch, and North American customs and techniques. The common ground is the raw materials -- fresh fruit, herbs, and vegetables; fresh seafood; and the spices and seasonings. Recipes were collected from native islanders, Florida "crackers," old and new restauranteurs, and supplied by the author.
Author : Yolande Cools-Lartigue
Publisher : Unknown
Page : 264 pages
File Size : 45,9 Mb
Release : 1983
Category : Cookery, West Indian
ISBN : NWU:35556019797570
Author : Rita G. Springer
Publisher : Evans Brothers
Page : 308 pages
File Size : 48,6 Mb
Release : 1968
Category : Cooking
ISBN : UTEXAS:059173023848663
Author : Mimi Sheraton
Publisher : Workman Publishing Company
Page : 1009 pages
File Size : 51,6 Mb
Release : 2015-01-13
Category : Cooking
ISBN : 9780761183068
The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Author : Jill Hamilton
Publisher : Unknown
Page : 64 pages
File Size : 47,9 Mb
Release : 1990
Category : Cooking
ISBN : 0862812356
A refreshing collection of recipes that celebrate the diversity of Caribbean cooking.
Author : Susheela Raghavan
Publisher : CRC Press
Page : 330 pages
File Size : 41,6 Mb
Release : 2006-10-23
Category : Technology & Engineering
ISBN : 9781420004366
An A to Z Catalog of Innovative Spices and Flavorings Designed to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices—forms, varieties, properties, applications, and quality specifications — with information about trends, spice history, and the culture behind their cuisines. The book codifies the vast technical and culinary knowledge for the many professionals who develop and market foods. While many reference books on spices include alphabetized descriptions, the similarity between this book and others ends there. More than just a list of spices, this book covers each spice’s varieties, forms, and the chemical components that typify its flavor and color. The author includes a description of spice properties, both chemical and sensory, and the culinary information that will aid in product development. She also explains how each spice is used around the world, lists the popular global spice blends that contain the spice, describes each spice’s folklore and traditional medicine usage, and provides translations of each spice’s name in global languages. New to this edition is coverage of spice labeling and a chapter on commercial seasoning formulas. Going beyond the scope of most spice books, this reference describes ingredients found among the world’s cuisines that are essential in providing flavors, textures, colors, and nutritional value to foods. It explores how these ingredients are commonly used with spices to create authentic or new flavors. The author has created a complete reference book that includes traditionally popular spices and flavorings as well as those that are emerging in the US to create authentic or fusion products. Designed to help you meet the challenges and demands of today’s dynamic marketplace, this book is a complete guide to developing and marketing successful products.
Author : Dale Williams
Publisher : Booktango
Page : 30 pages
File Size : 53,7 Mb
Release : 2014-08-22
Category : Cooking
ISBN : 9781468933833
In creating this book I wanted to look back at how these dishes were prepared. This form of cooking is now a dying art. I hope that by creating this book I can allow people to enjoy true Caribbean cooking in the way it is done in the region. I will definitely be creating more cookbooks in this "Made Easy" series.