From drinks and appetizers to entrees and desserts, here are almost 200 irresistible recipes from Jamaica, Guadeloupe, Martinique, Barbados, Cuba, and beyond. Each recipe is accompanied by easy-to-follow instructions for an outstanding array of cooking a la caribe.
John DeMers was born in New Orleans and has spent the past 30 years traveling in the Caribbean, feeling a certain kinship between his hometown and the Afro-French-Spanish world he has claimed as his spiritual home. His 37 published books include titles such as Caribbean Cooking, The Food of Jamaica and Caribbean Desserts. Together John and Dominique Macquet are the authors of the nationally successful Dominique's Fresh Flavors. For several years, John DeMers served as editor of Texas Foodlover magazine. Today he lives in Houston and concentrates on his weekly food and wine radio show, Delicious Mischief. A longtime reporter and editor for United Press International, John has written from 136 foreign countries.
Decent sampling of foods from the region, including the islands and coastal Mexico. A fair number of recipes seem traditional but the author often doesn’t state the specific location, and I’m interested in which regional variation it is. Modern recipes are sometimes attributed to a specific restaurant or chef, but more often not. 3 stars.
CARIBBEAN COOKING Reviewed in the United Kingdom on November 3, 2009
I've had this book for at least four years and I still regularly go back to it. Among my favourites are the brown stew fish and beef, patties, savoury and sweet cornbreads, banana muffins, festival, coconut cookies, sweet potato pone......
Although this book has no photos, the ingredients are easily accessable and instructions are simple. I get delicious food every time so this book remains one of my favourites and I have DOZENS of cookbooks!!!