THE CARIBBEAN COOKBOOK (Nuevo)
$ 3.980
Pre-order
Peso: 400g
ISBN: 9781837291724
Editorial:
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region
The photography is as vivid and colorful as the recipes. Guardian
Making a meal from The Caribbean Cookbook is an adventure [F]illed with recipes that fill the soul and the stomach. Wall Street Journal
Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.
In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.
This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaicas Jerk Chicken and Dominicas Callaloo Soup; Puerto Ricos plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haitis Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. Theres plenty for armchair travelers to enjoy, too: Rawlstons descriptions of the islands histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the worlds most beautiful destinations.
Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.
The photography is as vivid and colorful as the recipes. Guardian
Making a meal from The Caribbean Cookbook is an adventure [F]illed with recipes that fill the soul and the stomach. Wall Street Journal
Caribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.
In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.
This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaicas Jerk Chicken and Dominicas Callaloo Soup; Puerto Ricos plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haitis Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. Theres plenty for armchair travelers to enjoy, too: Rawlstons descriptions of the islands histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the worlds most beautiful destinations.
Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.
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