| |
| Other Recipe Sites (Adverts) |
|
|
|
How to Cook dishes from the Caribbean
The Caribbean is a large region, containing many diverse island nations.
Most of the islands were once colonies of
Spain,
France,
the Netherlands
or
Britain,
and hence the influence of these countries' cuisines can be seen in many
Carribean dishes.
Additionally, influences and ingredients from
African cuisine, especially
West African cuisine,
can be seen in many dishes, this being the region from which many of the slaves
imported to work on the sugar plantations, came from.
The British in particular also brought many indentured laborers from
India to the Caribbean, especially to
Trinidad and Tobago, and here the influence of
Indian cuisine can be seen too.
Some popular Caribbean recipes and dishes include:
- Alcapurrias - A dish from
Puerto Rico.
It is made by placing meat or crab in a dough made from green bananas and taro root, and then
frying.
- Callaloo - A dish meat from leaf vegetables (the leaf used varies between different Caribbean islands),
with okra, and coconut milk, simmered down to a thick soup or stew. Other ingredients are often added
such as meat, crayfish (sometimes known as "Caribbean lobster") and chopped onions. Chili peppers, garlic
and spices are used to flavor the dish.
- Curried goat - Goat meat in a rich curry sauce.
- Curry chicken and roti - Indian-style curried chicken, with Indian-style bread ("roti") - particularly
popular in Trinidad and Tobago.
- Jerk meat - Another dish from Jamaica, jerk meat is chicken flavored with a fiery mixture of spices
which are together known as "Jamaican jerk spice". Ideally the meat is cooked on a
charcoal grill, but it can be oven cooked when this is not possible. In Jamaica itself,
the usual meats used are pork or goat. Among the Jamaican dispora overseas, jerk chicken is particularly
popular.
- Arroz con gandules - Another dish from Puerto Rico.
It is rice with pigeon-peas and smoked ham, and is flavored with sofrito (a thick cooked sauce).
- Mofongo - This popular dish from
Puerto Rico is made from
green plantains or cassava, which are fried with garlic, pork cracklings and olive oil. It is then mashed
and served with meat or chicken soup.
- Rice and peas - Rice cooked with coconut and mixed with beans (such as pigeon-peas or red kidney beans) or peas.
- Salt fish and ackee - This is sometimes said to be the national of
Jamaica, where it is actually most popular as a breakfast.
The dish is prepared from salted
cod, which is washed and rehydrated, and then
sautéed together with boiled ackee (ackee is a type of fruit, originally from West Africa - it must
be very carefully prepared, as if improperly prepared it can be poisonous).
The dish also usually contains tomatoes and peppers, and is flavored with herbs and spices.
On this page, you will find a selection of
Caribbean cookbooks.
Or you can select from one of the more specialist recipe subcategories:
These web sites may also be of interest:
| Caribbean & West Indian Recipes Downloads & Web Sites |
Disclosure: Products details and descriptions provided by vendor and/or based on publicly available information. Our company may receive a payment if you purchase products after following a link from this website.
 | From ClickBank:
Click here for details | | Enjoy This Mouthwatering Collection Of Delicious Jamaican Recipes Cookbook. |
|
| | From ClickBank:
Click here for details | | Downloadable Jamaican E-Cookbook With Over 1,500 Authentic Jamaican Recipes. |
|
| Caribbean & West Indian Cookbooks |
Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.
By Ann Vanderhoof
Broadway
Released: 2005-02-08
Paperback (320 pages)
 | List Price: $14.95*
Lowest New Price: $8.57*
Lowest Used Price: $5.90*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | Product Description:
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, sand, and a different way of life? Canadians Ann Vanderhoof and her husband, Steve did just that.
In the mid 1990s, they were driven, forty-something professionals who were desperate for a break from their deadline-dominated, career-defined lives. So they quit their jobs, rented out their house, moved onto a 42-foot sailboat called Receta (“recipe,” in Spanish), and set sail for the Caribbean on a two-year voyage of culinary and cultural discovery.
In lavish detail that will have you packing your swimsuit and dashing for the airport, Vanderhoof describes the sun-drenched landscapes, enchanting characters and mouthwatering tastes that season their new lifestyle. Come along for the ride and be seduced by Caribbean rhythms as she and Steve sip rum with their island neighbors, hike lush rain forests, pull their supper out of the sea, and adapt to life on “island time.”
Exchanging business clothes for bare feet, they drop anchor in 16 countries -- 47 individual islands -- where they explore secluded beaches and shop lively local markets. Along the way, Ann records the delectable dishes they encounter -- from cracked conch in the Bahamas to curried lobster in Grenada, from Dominican papaya salsa to classic West Indian rum punch -- and incorporates these enticing recipes into the text so that readers can participate in the adventure.
Almost as good as making the journey itself, An Embarrassment of Mangoes is an intimate account that conjures all the irresistible beauty and bounty from the Bahamas to Trinidad -- and just may compel you to make a rash decision that will land you in paradise.
From the Hardcover edition. |
|
By Oswald Rivera
Running Press
Paperback (320 pages)
 | List Price: $18.95*
Lowest New Price: $10.82*
Lowest Used Price: $7.99*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | - ISBN13: 9781568582443
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author. |
|
By Rick Bayless
Absolute Press
Hardcover (448 pages)
 | List Price: $31.82*
Lowest Used Price: $197.52*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | Product Description:
Rick Bayless has produced over 150 recipes in the art of Mexican food, providing inspiration and guidance, mixed with passion, clarity and humour.' |
|
By Mary Urrutia Randelman
Wiley
Paperback (352 pages)
 | List Price: $19.95*
Lowest New Price: $11.49*
Lowest Used Price: $10.99*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | - ISBN13: 9780028609980
- Notes:
Product Description:
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts. Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. |
|
By Carmen Valldejuli
Pelican Publishing
Released: 1983-03-31
Hardcover (408 pages)
 | List Price: $24.95*
Lowest New Price: $13.55*
Lowest Used Price: $10.00*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | - ISBN13: 9780882894119
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Now in its 15th printing, Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). Accurate and easy-to-follow recipes assure the success of every dish. " . . . considered today to be the definitive book(s) on island cooking."--Craig Claiborne, The New York Times. |
|
By Glenn M. Lindgren & Jorge Castillo
Gibbs Smith
Hardcover (234 pages)
 | List Price: $29.95*
Lowest New Price: $15.97*
Lowest Used Price: $18.00*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | - ISBN13: 9781586854331
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Three Guys from Miami Cook Cuban is the latest effort of Glenn Lindgren, Raúl Musibay, and Jorge Castillo – three brothers-in-law with a passion for Cuban food and culture. This is a unique cookbook by three hombres who love Cuban culture and food so much that they created the tremendously popular website iCuban.com: The Internet Cuban. Millions of people have already discovered these Three Guys and their recipes. Now the rest of the world can too, in this delightfully witty and entertaining new cookbook complete with a Cuban food glossary, personal stories, and hilarious asides that represent the Three Guys’ own distinctive brand of humor. With amazing family recipes, Miami influence, and food secrets from Cuba, The Three Guys share twenty years of experimentation, refinement, and a lot of trial and error that have made these recipes uniquely their own. The book is lavishly illustrated with 75 full-color photographs by photographer Nancy Bundt. The Three Guys From Miami have made several appearances on the Food Network, ABC Family, The Travel Channel, National Public Radio, and Public TV. They are frequent sources of Cuban cooking tips and advice for professional chefs and amateur cooks all over the world. Their recipes have appeared in several major newspapers and magazines. The Three Guys from Miami started small, but quickly became known for their great parties, centered on whole pigroasts or an elaborate Cuban-style paella. In fact, the Three Guys' "Paella Cubana" was featured on "Tyler's Ultimate" with Tyler Florence on the Food Network. Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. Three Guys from Miami Cook Cuban has been extremely well received by food editors and writers all over the United States. The Chicago Sun Times says, "I swear I could almost feel the Miami sunshine beaming down on me as I read through the book… The photography is beautiful and inviting, making one ready to hop on a plane to Miami. For most of us that's not possible, so this cookbook is the next best thing." The Miami Times says, "With Colombian arepas and Nicaraguan tres leches in the mix, the title might more accurately be 'Three Guys From Miami Cook Miami,' but there are plenty of Cuban standards here, from picadillo and arroz con pollo to rice pudding and flan. We even get the Elena Ruz, a turkey, cream cheese and strawberry-jam sandwich named for the customer who ordered it at a 1930s Havana restaurant. Best of all, we get the good-natured byplay -- Jorge: Someday we'd like to have a sandwich named after us. Raul: Probably something with plenty of spice and a lot of tongue! -- that makes these guys such good company." Where Miami reports, "They’re not famous chefs, but Glenn Lindgren, Raúl Musibay and Jorge Castillo know their food. In the just-released Three Guys from Miami Cook Cuban, the Miami natives offer up the best of Miami-Cuban specialties-from the Papa Hemingway Daiquiris to empanadas de carne asada to arepas to their own version of paella Cubana that even novice cooks can try at home. Best of all, the cookbook is chock full of colorful pictures of the marketplaces, landmarks and people that make Miami so indefinably unique." And the Library Journal provides the last word, "In their first book, they present many of their favorite recipes and stories. Lindgren is the writer, but the three share a somewhat wacky sense of humor (as documented in some of the photographs here). However, their book includes a lot of culinary and social history, along with 100 recipes for both traditional Cuban dishes and more contemporary variations. Numerous color photographs and an attractive design add to the appeal. One of the few recent titles on the subject, this is strongly recommended." The Three Guys recipes represent three lifetimes of enjoying Cuban food, and a long process creating, collecting, and refining the recipes they love. They have combined the best ideas from these great chefs with their own special twists to create the "tried and true" recipes they like best. Everyone, from the most amateur home chef to the seasoned professional will enjoy this excellent and unique Cuban cookbook. |
|
By Emilio Estefan
Celebra Hardcover
Hardcover (256 pages)
 | List Price: $27.95*
Lowest New Price: $9.18*
Lowest Used Price: $9.50*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | Product Description:
Coveted traditional Cuban recipes from the personal kitchen of international superstars Gloria and Emilio Estefan.
International music superstars Gloria and Emilio Estefan are making their popular recipes public—offering readers a peek through the kitchen doors of Bongos Cuban Café, home of authentic Cuban cuisine à la 1950s Havana. From savory tapas and easy-to-make individual and family-style entrées, to scrumptious desserts and signature cocktails, Estefan Kitchen covers complete menus that will surely become a staple of its readers’ households. They can recreate the savory dishes of Bongos Cuban Café authentic Cuban cuisine—right in their own kitchen— with this collection of tried-and-true recipes. Filled with Gloria and Emilio’s personal accounts, culinary inspiration, and Cuban cuisine’s historical context, Estefan Kitchen is a timeless cookbook that brings readers into their lives, culture, and food. Whether islanders or mainlanders, chefs or non-chefs, everyone can follow the step-by-step instructions for sumptuous feasts and unforgettable meals including:
• Papas Rellenas (Breaded Mashed Potatoes With Ground Beef Creole)
• Yuca Frita (Cassava Fries)
• Sopa De Platano (Plantain Soup)
• Vaca Frita De Polla (Cuban-Mojo Marinated Shredded Chicken)
• Guava and Cheese Flan
• Watermelon, Pineapple And Mango Mojito
• Papaya and Mamay Shake
• Cuban-style Latte
|
|
By Carmen Valldejuli
Pelican Publishing
Released: 1983-03-31
Hardcover (469 pages)
 | List Price: $24.95*
Lowest New Price: $15.65*
Lowest Used Price: $12.47*
Usually ships in 24 hours*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | - ISBN13: 9780882894294
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, has sold more than 200,000 copies and has special appeal to those who enjoy the island's cuisine. In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have. Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de estos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria practica y util y por la forma detallada y caracteristica de sus rectas es, de por si, unico en su clase. Cocina Criolla solucionara muchas problemas domesticos y por lo tanto, esta llamad a ser un libro indespensable en el hogar. The English edition of this book, Puerto Rican Cookery has 130,000 copies in print and is also available from Pelican. |
|
By Rick Bayless
Headline Book Publishing
Hardcover (384 pages)
| Lowest Used Price: $11.67*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here |
|
By Enid Donaldson
Ian Randle Publishers
Paperback (156 pages)
| List Price: $15.95*
Lowest Used Price: $12.01*
*(As of 02:14 Pacific 9 Feb 2010 More Info)
Click Here | Product Description:
THE REAL TASTE OF JAMIACA sizzles to life as Enid Donaldson embarks on a tropical culinary journey, exploring the unique flavors that can only be called Jamaican. Taste native cuisine prepared by local housewives, cooks, restauranteurs and roadside `Jerkies` that food lovers savour all over the world.First published in the Carribbean by Jamaica`s top independent publisher, Ian Randle Publishers, THE REAL TASTE OF JAMAICA was brought to North America by Warwick Publishing in 1996. Four years and five reprints later, Warwick and Randle have collaborated to develop additional material on traditional Jamaican cuisine and regional variations to dishes that round out the flavor of this amazing and original book. In addition, new photography by well-known Jamaican-Canadian food photographer Ray Chen illustrates this revised new edition. PUBLISHER: Warwick Publishing |
|
| |