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Cooking the Caribbean Way
by Cheryl Davidson Kaufman
Lerner Publications Company
ISBN 0-8225-4103-3
Published February 2002 - Hardcover - 72 pages - $25.26
I have a fascination with the Caribbean, in part because I love islands and would love to visit these ones. Also, because I love travel and sampling local food and photographing local architecture. The Caribbean is made up of many islands, with Cuba, Jamaica, Puerto Rico and The Bahamas being just a few. Even though these islands differ in landscape and geography, many of them are productive and produce fruit, sugarcane, fish, vegetables, and more. Because there have been so many influences over the centuries (Dutch, English, French, East India, Portugese, Spanish, African, etc.), there are any number of foods available. From the recipes offered in this book, I fancied these ones: Pepperpot Soup (Jamaica); Escovitch Fish (Jamaica); Rice and Peas (or beans but in the Caribbean beans are often called peas); and Duckunco (sounds intriguing). I think I'll have to try the Banana Fritters - I'm used to Pumpkin Fritters so this might be a nice change. The Bahamian Potato Salad also sounds delicious. As always in this series, you can read about the festivals and traditions of the area. Look at the back cover of the book for a list of other countries in this series.
Conclusion - Mmmm, I can't wait to eat my way across the Caribbean!
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