Modern Caribbean Cuisine
Wendy Rahamut; photography by Michael Bonaparte
published 2007 • 8" x 10 1/4" • 328 pages • full-color photos
"[Rahamut] leads us on a tropical journey mixing indigenous Caribbean ingredients in ways we may not yet have imagined. Based on culinary roots inherited from Africa, India and Europe, she creates what she describes as "fresher, tastier, spicy delicious" recipes. We found them creative, family-friendly and easily accessible to U.S. kitchens."
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ForeWord Magazine's Book of the Year Award -Bronze 2007, Cooking
Modern Caribbean Cuisine 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 only have come from the islands of the Caribbean. Fusion has long been a feature of Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors.
In this collection, Wendy Rahamut emphasizes the importance of using indigenous ingredients to create a “fresher, tastier, spicy and delicious cuisine.” The result is a celebration of Caribbean flavors as they are today. Modern Caribbean Cuisine takes us on a gastronomic reverie—a food fusion experience of
• mouthwatering snacks and appetizers
• spicy and hearty soups
• a wide variety of attractive salads
• exciting ways of preparing local seafood
• traditional and modern meat and poultry recipes
• an imaginative collection of rice recipes
• wonderful vegetable preparations
• spectacularly exotic desserts
• scrumptious cake and bread recipes
• piquant hot sauces and condiments
Each section of the book features a range of easy-to-follow recipes and enticing photography, and is introduced with a useful short discussion of the role and importance of the various ingredients and their place in Caribbean kitchens.
Wendy Rahamut is the author of Quick Fixin Recipes and Caribbean Flavors. She is a freelance food consultant, food stylist, and food writer, and she owns and operates the Wendy Rahamut School of Cooking. Since 1998, Wendy has hosted a long-standing weekly television cooking show entitled Caribbean Flavors and has also appeared on The Food Network. She lives in Trinidad with her family.
"Cover[s] everything from appetizers to condiments, which are especially important given a cuisine whose foundation is hot sauces. The recipes are easy to duplicate at home."
-- Island Magazine
"Wendy Rahamut likens the colorful blends of Caribbean dishes to the breathtaking beauty of the scenery which surrounds us. Anyone who views a well laid-out table in this part of the world would agree. 'Modern Caribbean Cuisine' is going to reinforce the argument. The artistic displays are exquisitely arranged by food-stylist Rahamut herself, and brilliantly captured by Michael Bonaparte’s camera. Merely to thumb through the pages of this cookbook is to experience a culinary delight in itself."
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