Modern Caribbean Cuisine - Softcover

Wendy Rahamut

Softcover

ISBN 10: 1405026308 ISBN 13: 9781405026307

Publisher: Macmillan Caribbean, 2006

Synopsis

In Modern Caribbean Cuisine Wendy Rahamut demonstrates the new directions that Caribbean cuisine is taking. Integrating influences from all over the world, these recipes which could have come from nowhere but the islands of the Caribbean. Fusion has long been a feature of Caribbean cooking: traditional recipes represent a rich inheritance form African, Indian and European ancestors. In this collection, Wendy Rahamut emphasises the importance of taking indigenous ingredients and putting them into the mix to create a "fresher, tastier, spicy and delicious cuisine". The result is a celebration of Caribbean flavours as they are today. And what ingredients: the fruits of the fertile soils and surrounding turquoise seas of the island chain. Modern Caribbean Cuisine takes us on a gastronomic reverie, a food fusion experience of: - mouth-watering snacks and appetizers - legendary hot sauces and condiments - spicy and hearty soups - enticing salads of seafood, fruit and vegetables - exciting ways of preparing local seafood traditional and new-look meat and poultry recipes - an imaginative collection of ground provision and rice recipes - wonderful vegetable preparations - spectacularly exotic desserts, and scrumptious cake and bread recipes. For keen cooks, the recipes in Modern Caribbean Cooking are easy to follow. The author introduces each section with a useful short discussion of the role and importance of the various ingredients and their place in Caribbean kitchens.

About this title

Synopsis:

In "Modern Caribbean Cuisine", Wendy Rahamut demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could have come from nowhere else but the islands of the Caribbean. Fusion has long been a feature of the Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors. In this collection, Wendy Rahumut emphasizes the importance of using indigenous ingredients and putting them in the mix to create a 'fresher, tastier, spicy and delicious cuisine'. The result is a celebration of the Caribbean flavours as they are today. "Modern Caribbean Cuisine" is an extension of Wendy Rahamut's first Caribbean cookbook Caribbean Flavors.

About the Author:

In addition to being a cookbook author, freelance food consultant, and food stylist, Wendy Rahamut is also the weekly food writer for the Trinidad Guardian Newspaper, she owns and operates the Wendy Rahamut School of Cooking, she has been the host of her long standing weekly television cooking show entitled, Caribbean Flavours since 1998 and has appeared on TFN’s (The Food Network, USA) Planet Food "Caribbean Episode". She is the Editor-in-Chief of Caribbean Gourmet Magazine, a quarterly Caribbean food and lifestyle publication.

About this edition

• Publisher: Macmillan Caribbean
• Publication date: 2006
• ISBN 10: 1405026308
• ISBN 13: 9781405026307
• Binding: Paperback
• Number of pages: 328