Caribbean Cooking
Caribbean Cooking by Elisabeth Lambert Ortiz is a comprehensive guide published by Penguin in 1977, featuring 323 pages in English. This edition presents a diverse array of recipes that reflect the rich culinary traditions of the Caribbean, drawing on influences from Europe, Asia, and Africa. The book emphasizes accessibility, ensuring that even the more exotic ingredients can be easily sourced.
Readers will discover a variety of easy-to-follow recipes from regions such as Trinidad and Tobago, Jamaica, Barbados, Antigua, Guadeloupe, Cuba, Haiti, and the Virgin Islands. The focus on regional and international cuisine highlights the eclectic blend of textures and tastes characteristic of Caribbean cooking. This edition serves as a valuable resource for anyone interested in exploring the vibrant flavors of Caribbean and West Indian dishes.
Official synopsis Publisher
Caribbean cooking is an eclectic blend of textures and tastes, influenced by ingredients and cooking techniques from Europe, Asia and Africa. Elisabeth Lambert Ortiz presents easy-to-follow, tried and tested recipes from Trinidad and Tobago, Jamaica, Barbados, Antigua, Guadeloupe, Cuba, Haiti, and the Virgin Islands – carefully ensuring that the more exotic ingredients are easily available.
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