Cook the Caribbean
The food of the West Indies and the Caribbean fuses ingredients and influences from around the globe and across time periods. The seven cookbooks in our collection will take your palate on a cook’s tour all around the region.
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Beverly Cox
Beverly Cox learned to cook in Paris, where she apprenticed with world-renowned chef Gaston LeNutre. She has written 10 cookbooks, including Spirit of the Harvest, co-authored with Martin Jacobs (Stewart, Tabori & Chang), which won James Beard and IACP Awards. She has traveled widely in Central and South America.
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