The Vibrant Caribbean Pot 100 Traditional Recipes and Fusion Recipes
The Vibrant Caribbean Pot: 60 Traditional and Fusion Recipes
Packed with Chris' personal anecdotes and memories of growing up in Trinidad and Tobago, and preparation and cooking tips - accompanied by mouth-watering photography to inspire-this collection opens the door to the robust and unique flavours of the Caribbean in a fun and educational manner.
Drawing from various Caribbean islands in an effortless way, the array of dishes is divided into seven distinct sections to ensure there is something for every foodie:
- Meat & Poultry
- Condiments and Marinades
- Sweet & Savoury Endings
A focus on easily accessible ingredients allows readers from all corners of the world to make delicacies such as Ultimate Curry Chicken, Jerk Pork Sliders, Fried Okra with Salt fish, Stewed Pumpkin with Shrimp, A Delectable Corn Soup, Trinbago Allo Pie, Peanut Punch, Sorrel, Cucumber Chutney, Shadow Beni Garlic Sauce, Coconut Bake, Cassava Pone and much more.
Meanwhile, a 22-page introductory section takes readers through every aspect of cooking the Caribbean way. It includes tips on cleaning chicken and washing rice, removing the salt from salt fish, caramelizing meat and more; and familiarizes readers with spices, herbs, and flavours commonly found in Caribbean cuisine.
The Vibrant Caribbean Pot: 100 Traditional and Fusion recipes Vol. 2, will not only expand your kitchen repertoire but also awaken your taste buds with each delectable dish you master.
|Chris De La Rosa
|Country of Publication
|21 cm x 21 cm
|Dec 31, 2013