Caribbean Caribbean Cooking



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Culinaria : The Caribbean
by Rosemary Parkinson (Editor), Clem Johnson (Photographer), Ruprecht Stempell (Photographer)

The author, Rosemary Parkinson , July 13, 1999
It is a book about love for the entire Caribbean!
This is not just a book about the sea, sand and sun. It is about the real Caribbean. The history, the culture, the traditions. Why we eat the food we eat. Did you know for instance that the english potato was actually found in the Caribbean by the explorers?...
....Sit in a comfortable chair or lie in dat hammock and travel wid' me through all dem islands from Bermuda to the ABC's in the South.

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The Complete Caribbean Cookbook
by Pamela Lalbachan

Excellent resource for cooking Caribbean cusisine , November 28, 1998
Reviewer: Wayne Moses from New Brunswick, Canada
This hardcover reference is chock full of great recipes from the region. Although from Guyana, Pamela Lalbachan offers recipes from all of the Caribbean islands. Lots of great colour photos compliment this work.

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Island Barbecue : Spirited Recipes from the Caribbean
by Dunstan A. Harris, Brooke Scudder (Illustrator)

From Rum Barbecue Sauce to Jerked Baby Back Ribs, this book offers a sizzling collection of over 60 recipes, complete with full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients.

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Great Chefs of the Caribbean
(Great Chefs)

by Julia M. Pitkin (Editor)

New York Daily News, March 1, 2000
by Rosemary Black, Daily News Food Editor

Pick up a copy of GREAT CHEFS OF THE CARIBBEAN and you'll be transported to the islands where lush mangoes, the freshest shrimp and swordfish and all manner of exotic vegetables are turned into visually fine dishes. Based on the television series, this book highlights the recipes of 44 chefs who work at 30 different restaurants on 17 islands. It's divided by course, with imaginative dishes like grilled duck breast with a pink peppercorn-passionfruit sauce, pepper-crusted yellowfin tuna "filet mignon" with sweet potato cakes and seared red snapper with sweet potatoes in a Creole sauce.

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