Authentic Caribbean Cookbooks

Grab your apron and let the sunshine in!  You'll delight in the fantastic world of Caribbean cooking.  These recipes represent the multifaceted cuisine of the Caribbean.  Authentic Caribbean cooking is made fun and simple with these instructive cookbooks.  A must for anyone who wishes to produce just the right combination of Caribbean spark and spice.

		Island Cooking   by Dunstan A. Harris 250 outstanding recipes from the Caribbean faithfully recreated for American kitchens by native Jamaican Dunstan A. Harris.  Roast Pork Calypso, Shrimp Curry, Flan de Pina, Conch Salad, Peanut Soup, Banana Fritters, Stuffed Crabs, Fricasséed Duck, Rice with Shrimp and Tomatoes, Papaya Sherbet, Planter's Punch, and more.
		A Taste of the Tropics by Jay Solomon                   Traditional and innovative cooking from the Caribbean and the Pacific by Jay Solomon is the next best thing to being there.  Over 100 recipes for appetizers, entrees, desserts, drinks, side dishes, and accompaniments.  Tips on buying, handling and preparing tropical ingredients such as plantains, lemongrass, star fruit, mango, and more.   A must for everyone who loves tropical cuisine!  Kiwi and Mango Flambé, Rainbow Fruit Salad, Rum Soaked Bojan Chicken, Shrimp and Crab Pilau, Papaya Mint and Coconut Soup, Red Snapper and tamarind-Pineapple Sauce, Sweet Plantain and Saffron-Scented Soup, Blue Marlin and Curry Pumpkin Salad, and more.
		Jerk Barbecue From Jamaica                 by Helen Willinsky  An inspired collection of fiery recipes from the island of Jamaica written by an expert on the topic.  For the serious barbecuer with an interest in the exotic!  More than 100 authentic Jamaican recipes.  Jerk rubs, marinades, and dry seasoning mixes.  Grilled foods and stove top creations.   Side dishes, drinks, and desserts.  Jamaican Jerked Chicken, Beef Kabobs, Jerked Lobster with Coconut, Caribbean Chicken Salad, Jerked Cornish Hens, Key Lime Pie, Baked Breadfruit, Jerked Lobster with Butter Sauce, White Chocolate Passion, Bread Pudding, and more.
		Callaloo, Calypso & Carnival The Cuisines of Trinidad and Tobago       by   Dave Dewitt and Mary Jane Wilan       Part cookbook, part travel guide, and part celebration of the music and spirit of Trinidad and Tobago.  Callaloo, Calypso & Carnival capture the many flavors of Trinidad.  Tips for travel, restaurants, major festivals, sources for special ingredients.  The recipes reflect the staggering variety of Trinidadian food.  Shadow Bennie Sauce, Solimar Sweet and Sour Chili Dip, West Indian Masala, Roasted Meat Gibby, Nancy's Blender Phulouri, Twice-Cooked Trinidad Chicken, Shark-and Bake, Solimar Crab-stuffed Coconut Shrimp, Orange-Chocolate Terrine are just a few of the exotic recipes.
		Caribbean Cocktails by Jennifer Trainer Thompson The ultimate island escape--tasty, tropical cocktails are just an ice cube's throw away. In this artfully put together thirst-quenching collection of over 75 delicious recipes, noted culinary author, Jennifer Trainer Thompson, transports the reader to a warm and leisurely locale where sparkling turquoise waters lap white sand beaches and palm trees sway lazily in the breeze. You'll find yourself in libation nirvana, with rum-based favorites like MOJITOS and CUBA LIBRES, tangy tequila quenchers, and for the teetotaler travelers, refreshing non-alcoholic concoctions. Pair your tasty tonics with JERK PORK and PINEAPPLE SKEWERS, RICE and PIGEON-PEAS CAKES with CILANTRO-PEPPER PESTO, and much more in the snacks and appetizers selection. Each cocktail recipe is accompanied by a musical favorite. A selection of Caribbean cocktail movies, and Caribbean cocktail literary readings are also included for your enjoyment. This is must reading for the serious entertainer.  136 pages
		The Great Ribs Book   by Hugh Carpenter & Teri Sandison   Roll Up Your Sleeves! Platters of tender, juicy ribs have long reigned as a classic home-cooking favorites. In The Great Ribs Book, best-selling cookbook authors, culinary instructors, and rib connoisseurs. Hugh Carpenter and Teri Sandison, team up to bring you their stylish expertise with these surprisingly versatile meats, including the lowdown on the different types of ribs cooking techniques, sauces, and more. You'll find over 60 recipes pairing succulent baby back ribs, spareribs, shortribs, beef and lamb ribs with delectable flavors and ingredients from all over the world.  With an innovative array of marinades, sauces, rubs, and glazes including, Ribs with Fiery Mango Marinade. Ribs with Spicy Carolina Barbecue Sauce, Ribs simmered in Thai Green Chile Paste. and Spicy Ribs in Lemon Grass- Honey Glaze. Conversion charts and a glossary are included.  With The Great RIBS Book you'll have everything you need to create the most mouthwatering meals imaginable! A must reading for rib lovers.   159 pages
		The Great Margarita Book   by Al Lucero   Your map to Margaritaville! Al Lucero, owner of Maria's Restaurant in Santa Fe, New Mexico has served up his nationally acclaimed authentic margaritas for nearly fifteen years. The Great Margarita Book, is a handbook with recipes, offering over 85 of Al's special formulas, along with profiles of more than 75 premium tequilas. With additional discussion of the all-important blue agave and different methods of tequila production, classification, and labeling, this book is your complete guide to choosing the finest ingredients and mixing the most mouthwatering margarita imaginable. You'll also find recipes for other great tequila drinks, as well as spicy dishes from Maria's Restaurant that add the perfect touch to any fiesta. With helpful tips and color photographs on nearly every page, The Great Margarita Book is the quintessential guide to America's most popular cocktail. Salud!  154 pages.
		Latin Ladles   by Douglas Rodriguez   Douglas Rodriquez, the king of Nuevo Latino cuisine, and owner and executive chef of Patria, acclaimed New York City restaurant, has received numerous accolades for his flashy, original culinary creations including the Chefs of America Award. 1991; Culinary Master of North America, 1994; James Beard Foundation's Rising Star Chef's Award, 1996; and Newsweek's 100 Americans who will most influence their country in the next millennium.  In Latin Ladles you'll find nearly 100 recipes for fabulous soup and stews, brimming with meats, seafoods, fish, beans, grains, fruits, and vegetables, as well as the exciting new Central and South American ingredients now sold in markets across the country. These unassuming recipes show how simple touches, like a little spritz of lime juice, give a distinctive Latin flair. Latin Ladles is an irresistible invitation to sample from the fragrant bowels of Rodriquez's table,  where you'll find  such seductive soups and stews as:  Brazilian Chicken Stew, Scallop Chili, Sweet Pea and Ginger Soup. Thick Coconut Snapper & Shrimp Soup, Rich Broth with Dumplings, Corn, and Short ribs, and Chilled Exotica Fruit Soup. A must for lovers of Nuevo Latino Cuisine.   128 pages.