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Caribbean & West Indian

Most popular at the top

  • Afro-Veganby Bryant Terry

    Potter/TenSpeed/Harmony 2014; US$ 27.50

    African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians,... more...

  • The Food of Jamaicaby John DeMers; Eduardo Fuss

    Tuttle Publishing 1998; US$ 12.99

    This collection offers the island's best recipes, both traditional and the new, from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill, to name only a few. Over 60 full-color photographs, all shot on location, illustrate this beautiful... more...

  • Tropical Island Cookingby Jennifer Aranas

    Tuttle Publishing 2015; US$ 24.99

    In The Filipino-American Kitchen , Chicago-based chef and teacher Jennifer Aranas introduces the exotic flavors of her ancestral Filipino homeland, taking readers on a gastronomic tour ? from sweet and spicy to smoky and tangy ? while transforming delicious native recipes into easy-to-make meals. Even if you're an experienced Filipino cook, you... more...

  • Eating Puerto Ricoby Cruz Miguel Ortíz Cuadra

    The University of North Carolina Press 2013; US$ 19.99

    Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat.... more...

  • Caribbean Veganby Taymer Mason

    The Experiment 2016; US$ 15.95

    Now in color and with 50 recipes new to this edition?vegan Caribbean fare that?s delicious, spicy, and authentic   There?s so much more to Caribbean cuisine than pineapples and coconuts. The real secret is in the herbs and spices: With the right sauce or seasoning blend, everyday ingredients transform into unforgettable Caribbean delights. ... more...

  • Caribbean Veganby Taymer Mason

    The Experiment 2010; US$ 18.95

    Here is your passport to a world of distinctive, unforgettable food?125 delicious, authentic vegan recipes that showcase flavors and ingredients from across the Caribbean islands If ?Caribbean cuisine? makes you think of pineapples and coconuts, you?re missing out. The Caribbean islands are home to a rich cooking tradition that combines African,... more...

  • Authentic Recipes from Jamaicaby John DeMers

    Tuttle Publishing 2012; US$ 15.99

    Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook. Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the... more...

  • An Embarrassment of Mangoesby Ann Vanderhoof

    Doubleday Canada 2011; US$ 18.00

    Under the Tuscan Sun meets the wide-open sea . . . An Embarrassment of Mangoes is a delicious chronicle of leaving the type-A lifestyle behind -- and discovering the seductive secrets of life in the Caribbean. Who hasn?t fantasized about chucking the job, saying goodbye to the rat race, and escaping to some exotic destination in search of sun,... more...

  • Life and Food in the Caribbeanby Cristine Mackie

    New Amsterdam Books 1998; US$ 10.99

    The West Indian kitchen today, five hundred years after Columbus, is a wonderful blend of flavors and cooking styles. more...

  • Congotay! Congotay! A Global History of Caribbean Foodby Candice Goucher

    Taylor and Francis 2014; US$ 44.95

    Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing... more...