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An Embarrassment of Mangoes
Ann Vanderhoof
0767914279
Feb 2005
Paperback
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From Publishers Weekly
With wit and candor, Vanderhoof, who's worked as a magazine and book editor, recounts her sometimes complicated but always enlightening two-year voyage from Toronto to the West Indies and beyond with her husband in their 42-foot sailboat, Receta. As they escape the restraints that have bound them to their desks for years, the pair undergo not just a change in physical appearance (the noticeable weight loss is an unexpected bonus) but also a change in attitude. And although their trip may sound terrific, it's no three-hour tour. Along with sunset cruises and afternoons spent on untouched beaches (where "you can sit and stare at the ocean for hours scarcely seeing another soul"), they encounter "blinding forks of lightning" during a big squall, hailstones during an unpredicted hurricane and other tumultuous events....


Caribbean Cooking
John DeMers
1557882711
June 1997
Paperback
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From Publishers Weekly
DeMers's use of accessible ingredients and familiar techniques makes these recipes a boon for North American cooks. The collection merely hints at the myriad roots of Caribbean cuisine by including brief introductory material and the origins of a few dishes. Rice salad shows Indian influence, red stripe chicken comes from Jamaica and templeque is a Puerto Rican version of Spanish flan. However, most dishes are identified only as "Caribbean." Soups like shrimp and banana broth or yam bisque, and an ample supply of seafood recipes, such as swordfish steaks with tomatillo sauce, snapper wrapped in callaloo, and shrimp with roasted garlic and papaya, provide their own interest regardless of national derivation. Meat-based main dishes include keshi yena (a ball of Edam cheese stuffed with seasoned chicken), roast veal...


Three Guys from Miami Cook Cuban
Glenn Lindgren
158685433X
October 2004
Hardcover
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From Publishers Weekly
This cookbook boasts solid renditions of Cuban dishes, but readers will have to suffer through the cheesy repartee among its three authors, who have a Cuban culture Web site, www.iCuban.com. A brief introduction entices with information about Cuban migration to Miami, but margin notes to the recipes tend toward repetitious and obvious exchanges. A recipe for Fried Stuffed Potatoes, for example, begins with Raúl commenting, "This is one Cuban snack that if you haven't tried, you probably don't know what in the heck it is." Still, the food itself is alluring. Avocado and Pineapple Salad is refreshingly unusual, and marinating Cuban-Style Skirt Steak in a mix of onion, herbs and sour orange juice before grilling delivers maximum flavor with minimal work. The authors nicely cover savory snacks like Cornmeal...


A Taste of Haiti
Mirta Yurnet-Thomas
0781809983
Aug 2003
Hardcover
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Yvon Nicolas, Haiti Progres
This book is not only a handy reference; it is also a testimony of love, family harmony, and strong determination. --This text refers to the Hardcover edition.

Gary Pierre-Pierre, Haitian Times
A Taste of Haiti provides both connoisseurs and novices of Haitian cuisine a chance to expand their culinary skills. --This text refers to the Hardcover edition.

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At Blanchard's Table: A Trip to the Beach Cookbook
Melinda Blanchard
0609610821
March 2003
Hardcover
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From Publishers Weekly
Peppering their volume of straightforward recipes with amusing stories and photographs of the goings-on at both their eponymous restaurant in the Caribbean and their life in Vermont ("we commute"), the Blanchards present a down-to-earth, personal cookbook that makes a nice follow up to A Trip to the Beach, which chronicled their experiences opening Blanchard's Restaurant on the tiny island of Anguilla. The recipes here, which represent no particular cuisine, are simple, homemade dishes from self-taught chef Blanchard and her staff at the restaurant, and will delight hungry palates and cooks who are interested in straightforward but pleasing recipes for friends and family alike. Half of the cookbook is devoted to colorful, casual starters and soups, and tasty salads and dressings with a zesty twist. Starters such...


Puerto Rican Cookery
Carmen Aboy Valldejull
0882894110
January 1980
Hardcover
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Food of Jamaica: Authentic Recipes from the Jewel of the Caribbean
John DeMers
9625932283
June 1998
Hardcover
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About the Author
New Orleans native John DeMers is the author of thirteen books including Caribbean Cooking and Great Chefs--Great Cities. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV’s weekly program "Steppin’ Out." Eduardo Fuss, a self-taught artist, photographer and craftsman, was born in Buenos Aires and has lived in New Mexico since 1980. His photographs have appeared in Smithsonian and the New York Times and have been featured in Only in Santa Fe, Fodor’s Compass American Guide to Santa Fe and The Food of Santa Fe.


Classic Jamaican Cooking
Caroline Sullivan
1897959427
Sept 2003
Paperback
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From Library Journal
This 1893 volume was the first on the subject and still does the job well.Copyright 1996 Reed Business Information, Inc.

Review
"Wonderful ideas that will appeal to adventurous cooks."-Lindsey Bareham

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Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes
Oswald Rivera
1568582447
January 2002
Paperback
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From Library Journal
Rivera, a novelist and a Nuyorican (the term refers to a Puerto Rican raised or born in New York City), has compiled a wide-ranging collection of homestyle Puerto Rican recipes, both traditional dishes and those adapted or inspired by mainland cuisine. Many of them come from Rivera's extended family, and his readable headnotes and introductions include lots of family anecdotes as well as background on Puerto Rican culture and cuisines. Thoughtful wine suggestions accompany most dishes. Recipes from Puerto Rico appear in general Caribbean cookbooks, but there are few titles on its cuisine alone. Recommended.Copyright 1993 Reed Business Information, Inc. --This text refers to an out of print or unavailable edition of this title.

Book Description
Puerto Rican cuisine, with its...


Cocina Criolla
Nitza Villapol
0681265558
September 1981
Paperback
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Book Description
Este libro tan amado por tantos años por todos los amantes de la cocina y de Cuba. Platos deliciosos y auténticos.

From the Publisher
Cocina Criolla is the bible of Cuban cooking.


Eat Caribbean
Virginia Burke
0743259491
Aug 2005
Paperback
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From Publishers Weekly
Caribbean cookery has been ill-served by the region's restaurants, many of which provide bland dishes and half-hearted attempts at "Continental" classics. As a result, most visitors to the islands never taste real Caribbean food, which is often delicate, complex and refreshingly spicy. This jovial cookbook sets out to repair the Caribbean's culinary reputation. Beautifully photographed and relentlessly cheery, the volume includes recipes for favorites like Grilled Jerk Chicken, Salt Fish Fritters and Quick-Time Pepperpot Soup. Cuban Oxtail with Riojà is audaciously rich and hearty, and Pumpkin Lobster Bisque is positively decadent. A few technicalities, however, dampen the book's otherwise considerable appeal. First, the book was originally published in Britain, but its Britishisms were never translated,...


Cuba Cocina!
Joyce LaFray
0060785853
July 2005
Paperback
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Book Review
Mouth- and eye-watering, hot, hot, hot Latin and Caribbean recipes. --This text refers to an out of print or unavailable edition of this title.

From Publishers Weekly
Read this book for an insider's urbane perspective on Cuban cuisine-and for its spicy "Floribbean" creations. Food writer and television-cooking-show host Lafray has written several guides to Florida restaurants-and her cookbook also could serve as a culinary guide, since almost one-third of the recipes come from professional chefs and restaurateurs from both the U.S. and Cuba. Yet Lafray's book is not a paean to celebrity chefs so much as a chronicle of the influences of Cuban culture on American cooking, a trend she invokes frequently as "nuevo Cubano." The New Cuban style calls for fresh tropical fruits and...


Memories of a Cuban Kitchen: More than 200 Classic Recipes
Mary Urrutia Urrutia Randelman
0028609980
January 1996
Paperback
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From Publishers Weekly
"Most Cubans will tell you that we have two food groups: party food--made up of snacks--and real food, built around fish, stews and soups," write menu consultant Randleman and editor Schwartz. "We seem to consume more of the former." In 1957, when Randleman herself was 10 years old, her prosperous family emigrated to Miami from Cuba. Her memories of pre-Castro life and eating are filtered through a golden haze of childhood recollection: cousin Pepe entertains his family at meriendasic (afternoon tea), in which "steaming trays began appearing from the kitchen, borne by a parade of indulgent maids and cooks," and glamorous Aunt Titi drives the young Randelman to the Havana Yacht Club for incomparable freshly fried potato chips and croquetassic "filled with smoky creamed ham and splashed with lime juice." The Cuban...


Cuban Home Cooking
Jane Cossio
0942084373
Nov 1989
Paperback
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Taste of Puerto Rico: Traditional and New Dishes from the Puerto Rican Community
Yvonne Ortiz
0452275482
April 1997
Paperback
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From Library Journal
Until recently, Puerto Rican cooking has been taken for granted or overlooked here. Now, with Oswald Rivera's Puerto Rican Cooking in America (LJ 11/15/93) and this new book from an accomplished food writer, the situation has begun to change. Ortiz, a Puerto Rican native and French-trained former chef, includes classic and regional specialties (despite the island's small size, distinct culinary differences are evident from one locale to another), recipes that reflect Spanish and African influences, and contemporary dishes from Puerto Rican cooks on the mainland and the island, as well as her own concoctions. Rivera's book emphasizes home-style cooking; although Ortiz includes the traditional dishes, too, her book is somewhat more sophisticated. Highly recommended.Copyright 1994 Reed Business Information, Inc. ...


Lucinda's Authentic Jamaican Kitchen
Lucinda Scala Quinn
0471749354
April 2006
Hardcover
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From Publishers Weekly
Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles—which span diverse ethnic traditions—to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed—bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green—Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are...


In a Cuban Kitchen
Alex Garcia
076241541X
Sept 2004
Hardcover
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From Publishers Weekly
Garcia, who was born and raised in Cuba and appears weekly on Food Network’s The Melting Pot, offers an attractive cookbook filled with colorful photos of Cuban classics, including a Sandwich Cubano (Cuban Sandwich), Moros y Cristianos (Rice and Red Beans) and Ropa Vieja (Stewed Shredded Beef). Garcia gives the Spanish name for every dish, with an English translation below in smaller print, and places a short glossary at the beginning of the book to help readers with food terms like "culantro" and "chorizo." The recipes lack introductions or even brief explanatory phrases, so readers are left to figure out for themselves the origins behind such intriguing dishes as Tasajo Camagueyano (Salt-Cured Beef), Bacalao a la Viscaina (Salt Cod, Viscaya Style) or Yuca Frita (Crispy Yuca Sticks). Still, the recipes look...

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