The Caribbean Cook: First Edition

by Patrick Williams

Chef Patrick Williams here creates his own Caribbean style of cooking by combining classic British cooking with his love of spices. His recipes are modern while remaining faithful to the characteristic flavours of the West Indies. Firm favourites such as jerk chicken and fried plantain are included alongside other fragrant Caribbean dishes such as baked snapper in fragrant spices and caramelized pineapple with tamarind ice-cream. Try a Caribbean breakfast feast; invite your friends round for a BBQ like no other; and make Patrick's fruit and rum punches.

Genres: Cooking

224 pages, Paperback

First published July 5, 2001

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Reviews

[Craig Porter · Rating 5 out of 5]

For novices of Caribbean cuisine (as I was), I highly recommend this book. The recipes are easy to follow and absolutely delicious; a taste of the Caribbean but not too demanding for an unadventurous palate.