The Complete Caribbean Cookbook By Pamela Lalbachan
Pamela Lalbachan, a native of Guyana, here makes it possible for us to experience the islands without going island-hopping with her Complete Caribbean Cookbook. (For example, curry powder is widely used in Trinidad, Guyana and Barbados, while allspice is heavily consumed in Grenada.)
Lalbachan main objective is twofold: she first presents an historical overview of the two main regions of the Greater and Lesser Antilles; then she shares regional culinary delights, and she succeeded on both counts. The recipes run the gamut of a meal from appetizers through desserts, with each made from seasonal fruits, staple crops, spices and condiments, depending on the origin of the meal.
The dishes are simple enough even for beginners, providing the instructions are read and followed carefully. Lalbachan provides a glossary of foods and their substitutes, which can be readily found in most West Indian stores.
So whether you prefer “Pepperpot Soup,” dahl, “Mountain Chicken,” or “Jerk Fish,” Caribbean cuisine holds promise. This is a must in any connoisseur’s kitchen library collection… HAVE A MERRY CHRISTMAS EVERYONE!!!
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