cookery, caribbean

Provides a collection of recipes from the Caribbean and Latin America and includes recipes for every meal of the day, snacks, and dessert.

Offers over 150 recipes for Creole cuisine focusing on rice dishes, hot sauces, dumplings, fritters, and fresh vegetables, and is accompanied by cultural anecdotes.

Provides insights into the geography, daily life, culture, and history of the Caribbean through a look at the region's foods, cooking traditions, customs, eating habits, and food sources.

Introduces the culture of the Caribbean area using crafts, folktales, games, and recipes.

Explores the cuisine of the Caribbean, describing popular dishes, common spices, traditional holiday meals, and favorite recipes.

Discusses some of the foods enjoyed in the Caribbean region and describes special foods that are part of such specific celebrations as Christmas and New Year, Carnival, the Crop Over harvest festival, and Phagwa.

A journey through the history of Christmas in the Hispanic islands. The author describes all the foods of Christmas Eve and Christmas Day and includes a few recipes.

Contains over one hundred recipes for appetizers, entrees, desserts, drinks, side dishes, and accompaniments from the Caribbean and Pacific Rim.

Presents recipes for Caribbean dishes while introducing the people, geography, culture, and customs of the Islands.