Caribbean Cooking
Published on 1. April 1994
Book
Hardback
144 pages
978-1-85076-488-5 (ISBN)
Description
The food of the Caribbean has been subject to a vast range of influences: American Indian, African, European and Asian. This collection of Caribbean recipes takes advantage of tropical fruit, fish, shellfish and unusual vegetables to produce unique meals with the flavour of the tropics.
More details
Series
Language
English
Place of publication
United Kingdom
Publishing group
Quarto Publishing PLC
Illustrations
illustrations
Dimensions
Height: 285 mm
Width: 290 mm
Weight
1100 gr
ISBN-13
978-1-85076-488-5 (9781850764885)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Classification
Content
Soups: Callaloo (crab and greens soup); Sopito (fish and coconut soup); pepperpot; peanut soup; breadfruit soup; green pigeon pea soup; pumpkin soup. Starters and snacks: Stamp and Go (codfish cakes); prawn and potato cakes; palm heart salad; Escovitch (pickled fish); Buljol (salt cod salad). Chicken dishes: roast chicken Creole-style; coriander chicken; Carib-Orient chicken; Calypso chicken. Meat dishes: lamb and salt beef stew; rabbit in pimiento sauce; baked papaya with meat filing; curried meat balls. Fish and seafood: lobster in chilli sauce; baked Edam cheese with prawn stuffing; Blaff (poached marinated fish); fried flying fish. Vegetables and pulses: green plantain chips; stewed okras; Piononos (deep fried plantain rings; Jug Jug (pigeon peas with salt beef). Desserts: coconut-milk sorbet; mango mousse; tropical fruit salad; Pineapple Fool; Pumpki. Baked breads and cakes: coconut bread; banana bread; Cassava biscuits; cornmeal dumplings; Caribbean Christmas pudding. Drinks: Pina Colada; Bossa Nova; Rum Daisy; Ginger Beer; Sorrell. Indo-Caribbean dishes: roti; goat curry; polouri (split pea fritters); Kachouri (chickpea fritters); Sahina (dasheen leaf fritters). (Part contents)