Recipe Books	Description
	A Taste of Cuba : Recipes from the Cuban-American Community From Kirkus Reviews Creen is not Cuban-American herself, but she has come to know the cuisine from visiting Miami homes and restaurants, and here she offers a full range of recipes, from sweet and zippy appetizers and party foods to various Cuban coffees and rum drinks, along with background notes and a guide to such ingredients as malanga, green and ripe coconut, green and ripe plantains, side pork, and yucca. Most of the recipes seem to be imported whole from Cuba, though some also feature conch, adopted by Florida Cubans (and available frozen elsewhere), or a Florida-American corn-and-orange stuffing for the Christmas suckling pig. Overall, the food is distinctive, hearty, and uncomplicated, less spicy than much Latin American fare, and appropriate for festive occasions and everyday meals. (One question: Do Cubans really stir their rice while it's cooking? If so, they are breaking everybody else's rule.) Ingram Cuban food is vibrant, earthy, sensuous food: cool avocado salads, enticingly spiced seafood, tropical rum drinks. In this unique cookbook, nearly 200 recipes celebrate the diverse melange of Cuban, Chinese, Spanish, African, and Portuguese influences that make up the popular cuisine of Cuba. Line drawings
	The Essential Caribbean Cookbook : 50 Classic Recipes, With Step-By-Step PhotographsIf one were searching for a culinary melting pot, the Caribbean Islands would surely qualify. Since the world ceased being flat, conflicting influences of indigenous and European cuisines have evolved here, forming the amazing combinations that make island cooking one of the most diverse and delicious found anywhere in the world. By offering recipes of the most well known dishes from this tropical archipelago, The Essential Caribbean Cookbook provides a tasty selection of the popular foods that are most commonly associated with the region, including Jerked Chicken, Crab Creole, Frijoles Negros, Callaloo, and Banana Curry. But the menu doesn't stop there, it also includes several examples of more unusual dishes like Run Down, Picadillos, and Pepper Soup. Each recipe includes concise directions and excellent photos that provide a step-by-step visual guide. There are also helpful sections describing the special ingredients that give Caribbean cooking its unmistakable flavor, such as Hot Chile Oil, Barbados Seasoning, and Peanut Sauce. This entry to the long series of Essential cookbooks is a welcome addition and offers an excellent opportunity for cooks to spice up their kitchen with some delicious and easily prepared meals. --George Laney
	A Taste of Puerto Rico Cookbook Book Description Angela Spenceley shares 15 years of experience and creativity collecting recipes from family and long-time local residents. After two years of historical research, experimenting with recipes in the kitchen and lots of tasting, her uncomplicated methods will appeal to the experienced gourmet and the beginning cook. A must for any good and varied kitchen library. Features traditional recipes from Pastelillos, Rum-stewed Shrimp and many photographs of food and local views. About the Author Angela Spenceley has lived on St. Thomas in the U.S. Virgin Islands for over 15 years. She has also written: Just Add Rum! a Caribbean cookbook, A Taste of the Caribbean and A Taste of Puerto Rico. She is working on her first novel.
	Jamaican Cooking : 140 Roadside and Homestyle Recipes Book Description In Jamaica, roadside vendors slow-cook their jerk-seasoned barbecue over charcoal pits. This cookbook shows how to bring that soul-satisfying food to the American kitchen. Jamaican Cooking is a lifes work for Lucinda Scala Quinn, who has spent the last 20 years travelling to Jamaica. Shes written 150 recipes for everything from jerk-flavored chicken and patties to boldly-flavored fish and seafood dishes, soups, stews, breakfasts, drinks, and desserts. In addition to making this authentic cuisine simple enough for home cooks, she sets the Jamaican mood and spirit with tales of her travels and evocative black-and-white photographs throughout. Jamaican Cooking, which is influenced by the cuisines of Africa, East India, Creole, Mexico, and even Asia, is a must for adventurous food lovers. Lucinda Scala Quinn, a New York based food specialist, has worked Ingram From jerk-flavored chicken and stew to drinks and dessert, this colorful cookbook provides more than 150 authentic Jamaican recipes for the adventurous cook. Original."
	This is a collection of 146 recipes from 44 chefs who work at 30 restaurants from 17 islands in the Caribbean. These foods are considered the best of Caribbean cooking, as seen on the Great Chefs television series. Sometimes a dish requires more than one recipe to complete it, such as for the Caribbean lobster spring roll appetizer. This breakdown of recipes on the same page will make it easier to follow the recipe in your kitchen, but most aren't likely to be speedy because they require a lot of steps. Tips on how to prepare parts of the dishes ahead and lush color photos of many of the recipes will both inspire you to attempt to recreate the recipes. They also will show you how to present the foods so your plates can look as glamorous as those in the fancy restaurants they represent. The book includes a list of places to find unusual ingredients, a glossary of unusual foods, short chef biographies and several basic recipes for stocks, glazes and sauces.
	A Taste of the Caribbean Book Description Find out the amazing origin of "traditional" Caribbean ingredients such as peanuts, avocados, peppers, and pineapple. In over 250 recipes, Angela Spenceley anecdotally takes us on an aromatic culinary expedition to the colorful Caribbean. Tantalizing recipes, native to the tropics, are created from conch, Caribbean lobster, mango, pumpkin and an endless variety of hot peppers. Pineapple-Coconut Corn Meal Pancakes, Cold Papaya and Anise Soup, Kill Devil Conch Fritters, Sweet and Spicy Crusted Swordfish with Citrus Sauce, Pork Fajitas with Orange-Avocado Sauce fill the senses. Includes "Bartending in the Islands," About the Author Angela Spenceley has lived in the Virgin Islands for more than 15 years. She has also written: Just Add Rum! a Caribbean Cookbook, A Taste of Puerto Rico Cookbook, A Taste of the Virgin Islands and is working on her first novel.
	Just Add Rum! Caribbean Cookbook Book Description Just Add Rum! Caribbean Cookbook features starters, light fare, appetizers and tropical drinks--all with the addition of rum. From Junkanoo Hot Sauce, Lemon Conch Cakes, Guavaberry Rum Tenders to Bushwackers, Planter's Punch to Big Bamboo there is a little something for everyone interested in Caribbean food and drink. About the Author Angela Spenceley has lived on St. Thomas in the U.S. Virgin Islands for over 15 years. She is also the author of A Taste of Puerto Rico, A Taste of the Virgin Islands, A Taste of the Caribbean and is working on her first novel.
Ship to shore : Caribbean charter yacht...	Ship to shore : Caribbean charter yacht recipes
Food and Recipes of the Caribbean...	Food and Recipes of the Caribbean (Beatty, Theresa M. Kids in the Kitchen.)
Caribbean East Indian recipes	Caribbean East Indian recipes
Look What We'Ve Brought You from the...	Look What We'Ve Brought You from the Caribbean : Crafts, Games, Recipes, Stories, and Other Cultural Activities
Caribbean Cooking : A Selection of West...	Caribbean Cooking : A Selection of West Indian Recipes
Caribbean Cookbook Authentic Recipes...	Caribbean Cookbook Authentic Recipes Unusual
The Flavors of the Caribbean and Latin...	The Flavors of the Caribbean and Latin America : A Personal Collection of Recipes
Recipes the Cooking of the Caribbean Isl	Recipes the Cooking of the Caribbean Island