Caribbean Cooking

Caribbean Cooking

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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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Product details

  • Paperback | 352 pages
  • 138 x 216 x 21mm | 456g
  • London, United Kingdom
  • 0140469273
  • 9780140469271

Table of contents

Weights and measures conversion table; techniques of Caribbean cooking; appetizers; soups; fish and shellfish; meat; poultry; vegetables and salads; sauces; breads, puddings and desserts; drinks; importers and suppliers.
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