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Eat Caribbean

Eat Caribbean

By Virginia Burke

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In her second book of Caribbean recipes, Virginia Burke delves more deeply into the background of the islands and their varied cooking and traditions. Recipes are divided by course, from appetizers to drinks – and there’s a whole chapter on the history of Jamaican-style jerk cooking, traditional and non-traditional.

from the publisher

This second book on Caribbean cookery from world-renowned author Virginia Burke is full of traditional and updated recipes from the different islands. All the dishes are simple to make with ingredients that can be found in most major supermarkets. Although the Caribbean has a reputation for hot food, and there is plenty here to tempt any lover of spicy food, not all the dishes are hot. All are, however, full of flavour. Traditional recipes such as Jerk Chicken vie with modern classics such as Grilled Coconut Shrimp and Sweet Plantain and Ginger Flans. A whole range of recipes is covered, including vegetarian dishes such as Creamed Cassava with Roasted Garlic and desserts like Little Rum and Chocolate Puddings. A special chapter on Jerk food sits amongst more traditional chapters on Appetizers, Soups, Salads, Fish and Shellfish, Poultry, Meat, Vegetarian main courses, Side Dishes, Sauces, Desserts, and Drinks. A Menus and Party Planning section includes sample menus and entertainment tips. Beautifully illustrated throughout with specially commisioned location photography and food photography, this is the ultimate and indispensable guide to Caribbean cookery.
Original Publisher
Simon & Schuster
Date of publication
2005
ISBN
0743259491

Features & Stories

Cook the Caribbean

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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Ramin Ganeshram

Journalist and historian