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Caribbean & West Indian Cooking


Most Popular Caribbean Recipes Quick & Easy!: Essential West Indian Food Recipes from the Caribbean Islands (Caribbean recipes, Caribbean recipes old ... recipes cookbook, West Indian cooking)

Most Popular Caribbean Recipes Quick & Easy!: Essential West Indian Food Recipes from the Caribbean Islands (Caribbean recipes, Caribbean recipes old ... recipes cookbook, West Indian cooking) Lowest new price: $6.89
Lowest used price: $7.29
List price: $6.89
Author: Grace Barrington-Shaw
Brand: Barrington Shaw Grace

This Caribbean recipes cookbook focuses on the favorite dishes of the people of the Caribbean, dishes you will find if you walk into any Caribbean home. Contains authentic, Caribbean recipes from the gorgeous Islands of Jamaica, Barbados, Guyana and Trinidad.

Learn how to cook the most popular dishes of the Caribbean, all the favorites are here:



• Jerk Chicken
• Fried or boiled dumplings
• Curry Goat
• Stewed Fish
• Rice and Peas
• Roti
• Ackee and Saltfish
• Caribbean desserts
and more!

All recipes are well known throughout the Islands and form an essential part of traditional Caribbean cuisine.

Have you been to the Islands? Re-live that fantastic Caribbean vacation again and again!


Use this cookbook to re-create those wonderful dishes within the comfort of your own home and bring the Caribbean atmosphere to life.

Impress your loved ones and friends!


Produce mouth-watering, exotic dishes to add to your cooking repertoire and compliment your party or gathering with authentic West Indian food.

Easy to follow recipes


Simple recipes using easy to find ingredients. Most meals can be prepared in under 30mins. Suggestions as to which additional foods will best compliment each dish are also provided.

Re-kindle your childhood memories


If you’re familiar with Caribbean Cuisine, enhance your skills. These recipes will show you how to cook Caribbean food the right way. Continue the tradition, teach and pass on these recipes to family members.

Learn how to cook like a true West Indian


Grace Barrington-Shaw was born and raised in Jamaica. Jamaican food is second nature, having worked throughout the Caribbean, Grace has developed a love for all Caribbean cuisine. Within the book, Grace recommends the most authentic and loved Caribbean recipes enjoyed by many throughout the years.

Features:

  • Most Popular Caribbean Recipes Quick Easy Essential West Indian Food Recipes from the Caribbean Islands

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Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes

Puerto Rican Cuisine in America: Nuyorican and Bodega Recipes Lowest new price: $13.75
Lowest used price: $4.37
List price: $24.00
Author: Oswald Rivera
Brand: Rivera Oswald

Puerto Rican cuisine holds a unique place in the culinary world with its blend of Spanish, African, and Native Caribbean influences. In Puerto Rican Cuisine in America, Oswald Rivera shares over 250 family-favorite recipes that explore this one-of-a-kind style of Caribbean cooking. There is everything from hearty soup like Sancocho to savory delicacies such as Cabro Borracho (druken goat) and Camarones Guisados (stewed shrimp) to rich desserts like Flan de Calabaza (pumpkin flan). Plus, with a suggested wine pairing for every dish and 90 delicious drink recipes, readers can enjoy the perfect Puerto Rican meal.

Throughout the book, Oswald explores Puerto Rico's unique history, its people's migration to New York City, and his youth growing up in Harlem, as well as the growth of the Nuyorican culture in the United States. Refreshed with new illustrations throughout, this edition features a new preface by the author.

Features:

  • Puerto Rican Cuisine in America Nuyorican and Bodega Recipes

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50 Favorite Haitian Recipes: Taste the Islands Essentials (Volume 2)

50 Favorite Haitian Recipes: Taste the Islands Essentials (Volume 2) Lowest new price: $25.23
List price: $25.23
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

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101 Things To Do And Places To See In Saint Lucia

101 Things To Do And Places To See In Saint Lucia Lowest new price: $12.00
Lowest used price: $4.63
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Author: Russell Streeter

This insider’s guide reveals the island’s best-kept secrets, so you can feel like a “regular”, even on your first trip, and find activities for the whole family!

  • Find the best beaches, away from the crowds...
  • Learn the stories behind the sights
  • Plan your holiday before you leave home - and make sure you pack the right stuff!
  • Benefit from local knowledge
  • Make the most of your hard-earned vacation
  • This book is small enough to fit in your pocket

There is so much that commends Saint Lucia as a holiday destination: the world’s only drive-on volcano, romantic beaches of both brown and white sand, unspoilt rainforest and some of the best scuba diving in the region.

Her famous Pitons are a UNESCO World Heritage site and have been named as one of the world’s top five must-see spectacles, while her dramatic land and seascapes continue to provide ideal settings for films and reality shows.

This full-colour book includes details of:

  • 27 beautiful beaches to relax on;
  • 55 engaging attractions;
  • 19 fun activities to keep you out of trouble!
  • Lists of major tour operators with contact details;
  • Summaries of the major scuba diving sites around the island;

This book doesn't include details of hotels or restaurants - because Trip Advisor is the best place for such information. Instead, it's your personal tour guide to some of the best that Saint Lucia has to offer.

Plan ahead by reading it in the departure lounge or on the plane, or take each day as it comes – the choice is yours. With maps, addresses and contact information for many of the island’s tour guides and activity providers, your only challenge will be deciding which of her many wonders to leave until next time!

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The Beginner's Cuban Cookbook: An Easy Guide to Making Authentic Cuban Food for Novice Chefs

The Beginner's Cuban Cookbook: An Easy Guide to Making Authentic Cuban Food for Novice Chefs Lowest new price: $12.70
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Author: Daniel Humphreys

If you love authentic Cuban food, you don’t need to be a professional chef in order to make it for yourself.

With the help of this Cuban cookbook you will learn how to make your favorite Cuban dishes, even if you are a novice chef. You will not only learn how easy it is to make these dishes, you will also have access to over 25 of the most delicious Cuban recipes to help you do just that.

So, what are you waiting for?

Grab a copy of this book and start to make your own authentic Cuban food dishes today!

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The Real Taste of Jamaica

The Real Taste of Jamaica Lowest new price: $28.50
Lowest used price: $25.00
List price: $16.95
Author: Enid Donaldson

The Real Taste of Jamaica takes food lovers and cooks the world over into Jamaican homes, kitchen and restaurants to sample the full range of native cuisine prepared by local housewives, cooks, restaurateurs and roadside `jerkies'. Enid Donaldson presents her dishes with flair and imagination, delicately spiced and flavoured with curry, scotch bonnet peppers, jerk sauce, pimento, nutmeg, rum and a dash of typical Jamaican humour. `Stamp and Go', `Dip and Fall Back', `Mannish Water' and `Matrimony' conjure up images that do not disappoint when tasted. Traditional recipes are included for those who would like to recapture childhood memories. The section, `Ole Time Someting', contributed by noted journalist and talk-show host Barbara Gloudon, captures the memories and magic of Jamaica kitchens and homes of yesteryear. `Out of Many, One Pot' aptly describes Jamaica's culinary motto, capturing the rich and exciting blend of Native Indian, Spanish, British, African, East Indian, Chinese, Jewish and Lebanese cuisines.

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At Blanchard's Table: A Trip to the Beach Cookbook

At Blanchard's Table: A Trip to the Beach Cookbook Lowest new price: $19.00
Lowest used price: $0.72
List price: $32.50
Author: Melinda Blanchard
Brand: Brand: Clarkson Potter

The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.

Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are
to have homes in both Vermont and Anguilla.

Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England–inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer.

Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people in a hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians.

With simple, eclectic, and flavorful recipes—along with sound cooking advice, charming anecdotes, and the same warmth that made people fall in love with A Trip to the Beach—At Blanchard’s Table is truly a pleasure to cook from and nearly as enchanting as an actual trip to the beach.

Features:

  • Used Book in Good Condition

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Haiti Cherie, Haitian Creole Cuisine: Haitian Creole Cuisine

Haiti Cherie, Haitian Creole Cuisine: Haitian Creole Cuisine Lowest new price: $40.67
Lowest used price: $40.64
List price: $44.99
Author: Michele Rhesia Roumain
Brand: Roumain Michele Rhesia

Haiti Cherie Creole Cuisine is a cookbook about Haitian food and culture. It is a very colorful cookbook with more than 100 recipes and colorful photos of delicious and authentic Haitian traditional food.

Features:

  • Haiti Cherie Haitian Creole Cuisine Haitian Creole Cuisine

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Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat

Michael's Genuine Food: Down-to-Earth Cooking for People Who Love to Eat Lowest new price: $7.49
Lowest used price: $2.97
List price: $35.00
Author: Michael Schwartz

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

Featured Recipe: Classic Deviled Eggs


Classic Deviled Eggs
Makes: 24 Pieces

Deviled eggs are a classic that doesn’t need to be reinvented with all sorts of fancy ingredients. When it comes to making hard-boiled eggs, the biggest problem is easily overcooking them, which produces a nasty green ring around the yolk and a rubbery texture. The explanation for boiling eggs may seem like overkill, but trust me, you will have total success for the rest of your life.

Ingredients
1 dozen large eggs
¼ cup mayonnaise
1 tablespoon Dijon mustard
Juice of ½ lemon
2 dashes Habañero Hot Sauce (see recipe below)
or store-bought hot sauce, or more to taste
1 teaspoon sweet smoked paprika
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ bunch fresh chives, minced

A Note on Eggs: Buy local eggs! More than ever, farmers’ markets are selling fresh eggs from heritage chickens. Well-treated chickens that spend a lot of time on pasture, getting exercise and fresh air, and eating green vegetables (which makes the yolk a deep orange color) produce tasty eggs year round. They often come in a rainbow of shell colors that denote the breed of chicken. The yolks of all should be bright orange and the white have body and sit up on itself. Pastured eggs may cost more than conventional eggs, but they deliver a lot more pleasure, are better for the environment, and leave you with a cleaner conscience (you would not want to eat most mass-market eggs if you saw how they are produced).

Instructions
Put the eggs in a large wide pot, cover with 1 inch of cool water, and set over medium-high heat. Starting with cold water and gently bringing the eggs to a boil will help keep them from cracking. Once the water boils, turn off the heat, cover the pot, and let the eggs sit in the hot water for 15 minutes. In the meantime, prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes. The key here is to cool the eggs quickly. Why? It’s the best way to prevent discoloration around the yolk and it makes them easy to peel.

Using a strainer or slotted spoon, transfer the eggs to the ice bath. Allow them to sit in the water for 5 minutes so they are completely cool down to the center.

Give each egg a few gentle taps on the kitchen counter; you want to crack the shell without damaging the white underneath. Gently roll the egg around until the shell has small cracks all over it. Peel it off.

Using a paring knife, carefully trim off the ends of the eggs, so they will stand upright when serving. Halve the eggs crosswise (not lengthwise like you’re used to seeing) and pop the yolks out and into a food processor. Add the mayonnaise, mustard, lemon juice, hot sauce, half of the paprika, the salt, and pepper. Puree until completely smooth.

Spoon the yolk filling into a pastry bag or a plastic bag with the corner snipped and pipe into the hollowed egg whites. Garnish the eggs with a sprinkle of the remaining paprika and the chives. Serve immediately or refrigerate, covered loosely, for up to 1 day.

Habañero Hot Sauce
Makes: 3 cups

For all you chile heads looking for a knockout, eyewatering, tongue-tingling sauce, here it is; you may never buy commercially made hot sauce again. But a word to the wise: proceed with caution. Made from habañeros, one of the fieriest chiles around, this serious sauce achieves the perfect balance between flavor and heat. It’s best to protect your hands with a pair of latex gloves to keep the oils off your skin. Carrot is the secret weapon here; it not only adds amazing orange color but also gives the sauce another layer of flavor, with subtle sweetness and body. Use this hot sauce in Fried “Buffalo Style” Rabbit (page 152) or to fire up Bloody Marys or mayo. This sauce will keep practically forever!

Ingredients
1 tablespoon canola oil
½ white onion, coarsely chopped
6 garlic cloves, coarsely chopped
1 large carrot, chopped
1 red bell pepper, stemmed, cored,seeded, and chopped
3 habanero chiles, stemmed and coarsely chopped
1 tablespoon tomato paste
1 cup champagne vinegar
2 tablespoons agave nectar
1 tablespoon sweet smoked paprika
1 tablespoon ground cumin
1 tablespoon ground coriander
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper

Instructions
Put a large nonreactive pot over medium heat and coat with the oil. When the oil is hot, add the onion and garlic. Cook, stirring often, until the onion is translucent but not brown, 4 to 5 minutes. Add the carrot, bell pepper, chiles, and tomato paste and stir to combine. Pour in the vinegar and 4 cups water.

Give everything a good stir and bring up to a simmer.

Add the agave, paprika, cumin, coriander, salt, and pepper. Reduce the heat to medium-low and continue to cook until all of the vegetables are super soft, about 30 minutes. Remove from the heat and let cool.

Transfer the cooled sauce to a standard blender (or use an immersion blender) and puree until smooth. Store covered in the fridge for up to 6 months.

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My Key West Kitchen: Recipes and Stories

My Key West Kitchen: Recipes and Stories Lowest new price: $6.39
Lowest used price: $3.60
List price: $22.95
Author: Norman Van Aken

Award-winning chef Norman Van Aken has been cooking in Florida for 40 years. My Key West Kitchen is his love letter to Key West, where he first found the passion to cook, and where the unique cultural makeup of the island influenced his cuisine today. Follow Chef Van Aken as he strolls through Key West, reminiscing and re-creating dishes from “little joints” and restaurants both past and present. Organized by well-known Key West neighborhoods, the chapters include “Duval and Downtown Crawlin',” “Places in the Hoods,” “Places on the Water,” and “Around Town These Days.” In each, Norman includes recipes for his own take of the first foods and drinks he experienced in Key West and how they seemed “different than ordinary American fare,” from the Sunday Fish Fry at Capt. Tony's to the Rib Sandwich and Dark & Stormy from the Bahama Village Elk's Club. Norman also focuses on the home cooking of Key West, whether it's “Yard Bird” Fricasse with Collard Greens and Pot Likker from the Tropical American South, Plaintain Soup from the Spanish Caribbean, or Nassau Grouper in Banana Leaves with Coconut “Run Down” from the British Caribbean. Interspersed throughout each chapter as well, Norman revisits eight menus from his past and chooses three of his favorite recipes from each, including the Sunshine Lime Pie from his very first cooking job at The Midget in 1973 to the Wild Mushrooms on Brioche with Sherry Cream and Serrano Ham that he created at the infamous Café at Louie's Backyard in 1987. Norman and his co-author and son, Justin, also include many examples of what they are cooking today like a Tamale Scramble with Chorizo and Jack Cheese or Justin's Best-Ever Peanut Butter Ice Cream. Finally, Chapter 5, The Bodega, includes 20 must-have pantry recipes to guarantee successful cooking in your own Key West kitchen.

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