What do you think?
Rate this book
The El Paso Chile Company Rum & Tiki Cookbook
Rum is hot. Rum is cool. Rum can be sipped, savored, and cooked in ways limited only by your imagination. Rum has an island flavor on its own over ice with a wedge of lime, or it can be something more, as it is in these sophisticated recipes by W. Park Kerr, author of The El Paso Chile Company Margarita Cookbook.
Rumba over to the bar and break out your cocktail shaker and hula-girl glasses. Whether you are looking for a classic rum drink like a pina colada or a mai tai or a new concoction such as a Banana Monkey or a Blue Lagoon, The El Paso Chile Company Rum & Tiki Cookbook offers the ultimate rum recipes in these tropically colorful pages. Want to add some punch to the rest of your party? Recipes include Luau Baby Back Ribs, Grilled Coconut-Rum Shrimp with Curried Peanut Dipping Sauce, and other spiked suggestions for marinades, sauces, and main dishes. And be sure to save room for dessert. There's Island Spice Flan and a Pineapple and Bananas Foster. Not sure which type of rum--light, gold, dark, or beyond--to use? It's all explained in one user-friendly section.
So if you don't want your next party to end up ho-hum, try a little rum.
Rumba over to the bar and break out your cocktail shaker and hula-girl glasses. Whether you are looking for a classic rum drink like a pina colada or a mai tai or a new concoction such as a Banana Monkey or a Blue Lagoon, The El Paso Chile Company Rum & Tiki Cookbook offers the ultimate rum recipes in these tropically colorful pages. Want to add some punch to the rest of your party? Recipes include Luau Baby Back Ribs, Grilled Coconut-Rum Shrimp with Curried Peanut Dipping Sauce, and other spiked suggestions for marinades, sauces, and main dishes. And be sure to save room for dessert. There's Island Spice Flan and a Pineapple and Bananas Foster. Not sure which type of rum--light, gold, dark, or beyond--to use? It's all explained in one user-friendly section.
So if you don't want your next party to end up ho-hum, try a little rum.
112 pages, Hardcover
First published April 1, 2000
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 of 1 review
April 17, 2017
The El Paso Chile Company has put out a few cooking/cocktail books, such as one for margaritas and one for “sizzlin’ suppers”. The “Rum & Tiki Cookbook” is W. Park Kerr’s take on recipes and drinks that focus on rum as the primary ingredient.
Over all, the book nails the rum aspect perfectly. The short book is full of libations and small appetizer-dishes that use a variety of rums, with footnotes providing a little supplemental insight. In regards to tiki though, the book is severely missing (it probably should’ve been omitted from the title). There’s a only a handful of Polynesian inspired drinks and dishes, such as the prerequisite mai tai, pink zombie, and blue lagoon. First and foremost though, this book’s emphasis appears to be on Caribbean style drinks and dishes. This isn’t a bad thing, but it shows that the book perhaps needed more balance.
While the first half of the book has an image for nearly each recipe, after the halfway point, the images taper off to being almost nonexistent. The section of the book, “Hot Stuff,” has six recipes but only one picture for example (and that picture is in the section’s table of content’s page).
The El Paso Chile Company Rum & Tiki Cookbook is an average book at best. The contents inside look decent enough, but the book lacks balance, more pictures (step by step would be nice on some of the food recipes), and overall feels a bit uninspired. This is not a quintessential cookbook for those looking to explore rum, and even less so for those looking for tiki books. There are other books that accomplish what this book attempts to do much more succinctly and robustly. It's not a bad book, but it is barebones.
Over all, the book nails the rum aspect perfectly. The short book is full of libations and small appetizer-dishes that use a variety of rums, with footnotes providing a little supplemental insight. In regards to tiki though, the book is severely missing (it probably should’ve been omitted from the title). There’s a only a handful of Polynesian inspired drinks and dishes, such as the prerequisite mai tai, pink zombie, and blue lagoon. First and foremost though, this book’s emphasis appears to be on Caribbean style drinks and dishes. This isn’t a bad thing, but it shows that the book perhaps needed more balance.
While the first half of the book has an image for nearly each recipe, after the halfway point, the images taper off to being almost nonexistent. The section of the book, “Hot Stuff,” has six recipes but only one picture for example (and that picture is in the section’s table of content’s page).
The El Paso Chile Company Rum & Tiki Cookbook is an average book at best. The contents inside look decent enough, but the book lacks balance, more pictures (step by step would be nice on some of the food recipes), and overall feels a bit uninspired. This is not a quintessential cookbook for those looking to explore rum, and even less so for those looking for tiki books. There are other books that accomplish what this book attempts to do much more succinctly and robustly. It's not a bad book, but it is barebones.
Displaying 1 of 1 review