Caribbean Cooking

By Anita Diamant Lite

From the Sugar Reef restaurant in New York City to the Sugar Shack in Los Angeles and everywhere in between, Caribbean cuisine is cooking. Demand for spicy island food is picking up as mainland residents look to these tropical islands for a new and different cuisine. Full-color photos.

• Format: Paperback
• Language: English
• ISBN: 0895867869
• ISBN13: 9780895867865
• Release Date: February 1989
• Publisher: HP Books
• Length: 160 Pages
• Weight: 1.20 lbs.
• Dimensions: 0.3" x 8.5" x 10.8"

Customer Reviews

Where are the pictures??!!!!!

The book is great, but I was very unhappy when I opened it and noticed there were no pictures. That may not be a problem for some cooks, but it's a problem for me. I'm just warning those who like to see picutres in a cookbook.

Great Recipes

This book has some wonderful recipes. I was looking for a book that would give me a different recipe for Rice and Peas, but discovered other interesting recipes. I'm glad I bought the book.

Mouthwatering Joy

The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef. CARIBBEAN COOKING is one of the books I kept as it's chucky jammed full of wonderful recipes. I really like the "Roast Veal with Black Sauce" on page 12, though I must confess, I could never eat veal, so I sub a regular roast and the result is delicious, really. Everybody's heard of jerk chicken, but how many of you out there have ever had jerk pork. Get this book, try the jerk pork recipe, you'll be amazed. But for me the piece de resistance in this book is the "Snapper Santiago". It is simply to die for. This is one cookbook that will bring mouthwatering joy to many a meal. Review submitted by Captain Katie Osborne

carribean cooking

It is a must have book. It is filled with many delightful entrees that you will enjoy.

A Taste of the Islands

When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!