Caribbean Cooking

Caribbean Cooking by Elisabeth Lambert Ortiz, published by Penguin Books in 1977, offers a comprehensive exploration of the diverse culinary traditions of the Caribbean. This edition spans 323 pages and is presented in English. The book showcases a variety of recipes that reflect the eclectic blend of textures and tastes influenced by European, Asian, and African cooking techniques, making it accessible for home cooks.

Readers will find easy-to-follow recipes from various Caribbean regions, including Trinidad and Tobago, Jamaica, Barbados, Antigua, Guadeloupe, Cuba, Haiti, and the Virgin Islands. The author emphasizes the use of readily available ingredients, ensuring that even the more exotic elements can be sourced with ease. This collection serves as a guide to the rich culinary heritage of the Caribbean, highlighting the regional and ethnic diversity that defines its cooking.