The Caribbean kitchen is a combination of native foods influenced by Europe, Asia and Africa, Spain, Britain, France, the Netherlands, Denmark and the US - along with Chinese and Indian settlers, have all contributed to its eclectic cuisine. Collected here are 450 recipes, adapted for the North American kitchen including such treats as shrimp and cabbage soup, Bermuda steamed mussels, Port Royal lamb stew, curried sweet potatoes, and mango ice-cream. Twelve chapters span the range of home cooking: soups, sauces, savouries, ...

Cooking the Caribbean Way 1998, Hippocrene Books, New York, NY

ISBN-13: 9780781806381

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