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Caribbean & West Indian Cooking
|My Modern Caribbean Kitchen: 70 Fresh Takes on Island Favorites
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List price: $21.99
Author: Julius Jackson
Unforgettable Island-Inspired Dishes to Savor and Share
In this exciting collection, Julius Jackson takes the dishes he grew up with and applies his own culinary fair so you can craft home-cooked meals bursting with the distinct spices and tasty ingredients the Caribbean is known for.
Fantastic, tropical favor is easy to achieve―start the day of with Island-Style Farina for a classic Caribbean morning. No-Mess Curry Chicken is an easy meal that packs a tasty punch, and One-Pot Wonder Chicken and Rice is a crowd pleaser. Tangy Creole Fish is crisp and fresh, while Panfried Plantains can be enjoyed anytime throughout the day. Infused with Julius’s experiences of island life, these recipes are the perfect blend of traditional cuisine, unexpected twists and unforgettable favor.
|Memories of a Cuban Kitchen
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Author: Joan Schwartz
Brand: Houghton Mifflin Harcourt
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.
- The Cuban Table: A Celebration of Food, Flavors, and History
- A Taste of Old Cuba: More Than 150 Recipes for Delicious, Authentic, and Traditional Dishes
- The Versailles Restaurant Cookbook
- Cuban Cocktails: 100 Classic and Modern Drinks
- Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine
- The Cuban Kitchen: 500 Simple, Stylish, and Flavorful Recipes Celebrating the Caribbean's Best Cuisine
- Cuba!: Recipes and Stories from the Cuban Kitchen
- Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba
- Three Guys from Miami Cook Cuban
- A Taste of Cuba: Recipes From the Cuban-American Community
|Ziggy Marley and Family Cookbook: Delicious Meals Made With Whole, Organic Ingredients from the Marley Kitchen
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Author: Ziggy Marley
Brand: Akashic Books
"[Ziggy's] first collection of recipes pays homage to the flavors of his youth and the food he loves to cook for his wife and five children."
"Ziggy’s cookbook is designed to nourish the body, mind, and soul."
--Food & Wine
"With a health-focused approach, Ziggy Marley reveals memories and food traditions in his new family cookbook."
"The easy directions will have you heading to the kitchen to try these recipes yourself."
--San Francisco Chronicle
"Ziggy rolls up his sleeves to produce Vegetarian Hash, dumplings, Jerk Chicken, Tofu in Coconut Curry, Fish Soup, Caribbean Salsa, Hempseed Pesto, Date and Kale Smoothie, Frittata, Mancakes, Mama Carmelita's flan and even offers the best recipe for baking Stout Gingerbread. Simply explained, gluten-free, organic fruits and vegetables combine to make healthy, vegetarian, vegan and non-vegetarian meals."
--The New York Beacon
"The book features updated versions of favorite Jamaican and Rastafarian-inspired meals from those closest to him. Along with Marley's own creations, like the sublime Coconut Dream Fish and aforementioned Mancakes, recipes include his wife Orly's morning oatmeal, his sister Karen's lentil soup, recipes from his daughter Judah and mother-in-law, fresh juices like those his father enjoyed and contributions from several renowned chefs."
"Ziggy Marley and Family Cookbook is a medley of lively recipes like Roasted Yam Tart and Coconut Dream Fish."
"Filled with enticing photos, the book includes the recipes of Marley and those close to him, including sister Karen and daughter Judah. It's a celebration of food and family. Containing meat and fish dishes, as well as vegan and vegetarian creations, it draws not only from the Jamaican and Rastafarian cultures that nurtured Marley, but also his wife Orly's Israeli-Iranian roots."
--The Mercury News
Eight-time Grammy winner, author, philanthropist, and reggae icon Ziggy Marley's first cookbook, Ziggy Marley and Family Cookbook: Delicious Meals Made with Whole, Organic Ingredients from the Marley Kitchen, is inspired by the Jamaican meals Ziggy enjoyed while growing up--with an updated healthy spin. Ziggy was raised with both traditional Jamaican food and the more natural "ital" food of his family's Rastafari culture. The cookbook, including fifty-four recipes, features contributions from family members including Ziggy's wife Orly, sister Karen, and daughter Judah, as well as several renowned chefs.
Many of the recipes are vegetarian, vegan and/or gluten-free, from delicious and savory egg dishes, to healthy, nourishing juices, soups, and salads, to classic Jerk Chicken and fish recipes. The Ziggy Marley and Family Cookbook brings new organic and nutritious recipes to kitchens around the world, intended to promote healthy living with a touch of culture, comfort, and love.
From the introduction by Ziggy Marley:
"I first started dabbling in the kitchen as a teenager. I enjoyed making cornmeal porridge, and it helped me to begin appreciating the idea of nourishment, the idea that food can make your body feel better. I would make Irish moss and some of my dad's juices...Our Rasta culture was different than regular Jamaican culture. We used to have both sides then, because my auntie would cook the more traditional Jamaican food. On the other side, our Rasta culture drew us to a different way of eating. My father would always have a lot of juices and greens and nuts. We were introduced to ital food--fresh, organic, and nutritious, less salt.”
|Good Poems for Hard Times
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Brand: Penguin Books
Chosen by Garison Keillor for his readings on public radio's The Writer's Almanac, the 185 poems in this follow-up to his acclaimed anthology Good Poems are perfect for our troubled times.
Here, readers will find solace in works that are bracing and courageous, organized into such resonant headings as "Such As It Is More or Less" and "Let It Spill." From William Shakespeare and Walt Whitman to R. S. Gwynn and Jennifer Michael Hecht, the voices gathered in this collection will be more than welcome to those who've been struck by bad news, who are burdened by stress, or who simply appreciate the power of good poetry.
|50 Favorite Haitian Recipes: Taste the Islands Essentials (Volume 2)
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Author: Cynthia Verna
Learn how to cook delicious, authentic Haitian food with this beautifully simple collection of traditional Haitian recipes, curated and customized by the award-winning host of Taste the Islands Season II Cynthia Chef "Thia" Verna, and published by the show's Executive Producer.
"Taste the Islands" is the national Caribbean cooking TV series and online authority, teaching viewers and visitors to create mouthwatering recipes from around the Caribbean. Haitians are the largest non-Hispanic Caribbean community living in the US, and the deliciousness of their food is legendary. Their most popular recipes include spicy Pikilz, tender Griot and spirit-warming Soup Joumou. This beautifully illustrated, delightfully annotated recipe collection includes these flavor-filled Haitian recipes and so much more.
Inside you'll find:
- 50 all time favorite traditional Haitian recipes including jerk sauce, steamed fish, curried goat and cornmeal porridge
- Recipes for the home or for large gatherings
- Beautiful full color images of the finished recipes
- Breathtaking full color images of the Haitian landscape
- Interesting notes on the background and flavors of each recipe
- Easy to follow, step by step instructions for each recipe
- Alternate options for ingredients that may be challenging to find
- Tips and methods on how to handle some of the unique ingredients used in Haitian and Caribbean cuisine
- A glossary of accessible but uniquely Caribbean ingredients
- A list of annual Haitian culinary events to explore for your next vacation
Whether you’re trying Haitian cuisine for the first time or you long for the flavors of home, this is the Haitian cookbook for you. It also makes a great gift for friends and family.
About Taste the Islands:
TASTE THE ISLANDS is a half-hour cooking series featuring delightfully exotic, deliciously accessible Caribbean fare. Find it nationwide on public television and Create® TV. Learn more at www.tastetheislandstv.com
|An Embarrassment of Mangoes: A Caribbean Interlude
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Author: Ann Vanderhoof
Brand: Vanderhoof, Ann
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.
|Paladares: Recipes from the Private Restaurants, Home Kitchens, and Streets of Cuba
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Author: Anya von Bremzen
The first book to tell the mesmerizing story of the new Cuban cuisine. A narrative and visual feast from James Beard Award–winning writer Anya von Bremzen and photographer Megan Fawn Schlow—with more than 100 vibrant recipes.
Cuba is experiencing a cultural and culinary renaissance—and its paladares, the private restaurants, are leading the way. Paladares is a fascinating culinary and visual journey through the new Cuba. Born in Soviet Russia in the era of shortages, award-winning writer Anya von Bremzen brings a unique perspective to the stories that Cuba’s chefs, restaurateurs, farmers, and food historians share with her. She eavesdrops on passionate arguments about black beans and tamales; pries Daiquirí secrets from legendary El Floridita (Hemingway’s watering hole); guides us to vibrant agros (markets) and visionary organic farms. We learn of Fidel’s obsession with cows, milk, and ice cream. We hear wrenching memories of the Período Especial, the years of terrible privation after Soviet aid vanished. We meet colorful expats who fell for Cuba and ended up opening restaurants—and local hipsters who obsess over global culture gleaned solely from foreign movies and magazines. Fawn Schlow’s evocative photographs frame it all with the ramshackle glamour of old Havana, Cuba’s stunning countryside, dishes that are earthy and innovative, and Cuba’s incredible people.
The more than 100 recipes in Paladares are as intriguing as the characters behind them. Traditional Cuban bean pots, saucy picadillo, crunchy fritters, soulful tamales, Roast Chicken Stuffed with Black Beans and Rice—and a Gulf Stream of cocktails—are all featured here. But the recipes also reflect the current aspiration of Cuban cooks to finally catch up with the world through dishes such as Pumpkin Soup with Blue Cheese, Ceviche with Mango and Black-Eyed Peas, or Coffee-Rubbed Pork. Cuba’s culinary culture is being reborn, and Paladares joyously savors this revolution.
|The Versailles Restaurant Cookbook
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List price: $30.00
Author: Ana Quincoces
“One sip of their Cuban coffee will keep you up for a week, which is perfect—that way you can have their delicioso desayuno every day.”—Sunny Anderson, Food Network
“Now—finally—this wonderful collection of insightful stories and priceless recipes . . . Qué maravilla!”—John Quiñones, ABC News
“If you haven’t tasted Versailles, you don’t know Miami.”—Pamela Silva Conde, Univision
“How brilliant to be able to take Versailles home!”—Daisy Olivera, former Miami Herald columnist
“What is a trip to Miami without a Cuban sandwich from this Little Havana landmark?”—Chef Art Smith
Featured on the Food Network, the Travel Channel, and CNN and named by Time as one of the top ten places to visit in Miami, Versailles Restaurant has been at the heart of the Cuban-American community for decades. Presidents, politicians, and pop stars routinely stop in for a meal and a photo op.
In 1971, Felipe Valls Sr. opened Versailles in Miami’s Little Havana, fulfilling his vision to create a Cuban hub—a place where friends and families could get together to enjoy high quality food at affordable prices. The restaurant’s success still hinges on this premise.
The Versailles Restaurant Cookbook features some of the most beloved recipes from this Miami institution, including fried yuca, vaca frita (shredded beef with onions), lechón asado (roast pork), ropa vieja (shredded beef in tomato sauce), guava pie, and, of course, the one, the only, the original Cuban sandwich. The simplicity of Cuban cuisine makes it surprisingly easy to prepare these bold and savory dishes for which the restaurant is renowned.
Ask the die-hard patrons of Versailles why it is their favorite restaurant for breakfast, lunch, dinner, or even a post-party snack at 2 a.m., and they’ll tell you they keep coming back for the tortilla (potato omelet), the plantain chips with mojo, the croquettes, the moros (mixed black beans and rice), and the rabo encendido (oxtail stew). These flavorful recipes have been passed down through the Valls family for generations; they are the traditional dishes abuela used to make.
Versailles is indeed more than just a celebrated restaurant. For many it is a home away from home—a place where people from all backgrounds congregate to enjoy great food while discussing work, politics, and daily life. This amazing cookbook helps amateur chefs everywhere re-create that same warm feeling right at their own dinner tables.
|The Easy 5-Ingredient Keto Instant Pot Cookbook: Healthy and Delicious Low-Carb, High-Fat Pressure Cooker Recipes Made Easy and Fast (Ketogenic Instant Pot)
Lowest new price: $5.91
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List price: $5.91
Author: Karina Webb
Are you willing try to lose weight and improve your health but hard to find quick, easy and healthy recipes?
Have you already tried every known diet without seeing any results?
If the answer is YES, then you’ve come to the right place!!!
"Eating high fat and low carb offers many health, weight loss, physical and mental performance benefits."
In this book you’ll learn how the Keto Diet and Instant Pot work and how you can start improving your health right now by cooking simple, easy and delicious Pressure Cooker dishes.
Inside the book, you’find some great recipes like:
- Instant Pot “Baked” Eggs with Greens
- Slow-cooked Creamy Kale Eggs
- Simple Chicken and Kale Soup
- Leftover Shredded Chicken Soup
- Mashed Cauliflower
- Slow-cooked Brussels Sprouts
- More and more
What are you waiting for? Start eating healthier today!
|Cuban Flavor: Exploring the Island's Unique Places, People, and Cuisine
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Author: Liza Gershman
Brand: Skyhorse Publishing
A lush journey through Cuba, its paladars, and its flavorful cuisine
For Cubans, food is a complex story―a tapestry of love and loss woven so deeply into their culture that it goes well beyond that of history or sustenance. Gershman, who’s love affair with Cuba began long before her first visit, takes you along on a photojournalistic journey through the streets of Cuba and its paladares through her stunning photographs of the country’s glorious sights, the lively people, and, of course, the amazing variety of food.
Much more than a cookbook, Cuban Flavor is an introduction to a revolutionary era of Cuban cuisine: a new frontier. Growth and transition foster the seed of invention and innovation, and these shifts often begin with food. From the succulent spiced meat of the national Ropa Viejo, simmered in a tomato-based criollo sauce, to the sweet and sticky Arroz Con Leche or the local favorite, Flan served in a soda can, Cuban cuisine has something for every palate. Pair these delights with a warm, sultry night, an old convertible, and a jazz band, and sit back as you fall deeply in love again . . . or for the very first time.
This visually arresting volume features more than fifty Cuban recipes, from appetizers to main courses and drinks to desserts. Along with color photographs of the dishes, you’ll also get to meet the people who create them. This remarkable volume offers a taste of the little-known culture to a public that has long been deprived of its intoxicating flavors.
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