Caribbean Fusions

Caribbean Fusions : Latin Saucy and Fun

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Caribbean Fusions brings together Celebration recipes that have been recreated by Janice Weir-Germia from around the Caribbean with a twist. Being an Allergen sufferer herself, many recipes have tips on variations and EGG REPLACEMENT section for those who are Vegan. The aim is to help readers develop their own recipes and not feel that they HAVE TO stick to her recipes. Her Mantra is for all readers to Cook Up A Rainbow using Food. By doing this you could achieve a balanced Nutritional intake. The Free InfoBook on becoming a Vegan has also been included to tackle the issues that many face when making dietary lifestyle choices. Having had near death experiences in her life, she decided to LIVE! By changing her diet over the years, she has been learning how to Transition from meat eating and continues to maintain healths onslaughts using Food as her medicine. WHEATFREE and GLUTENFREE recipes are included, with tips on variations and types of flour that can be used. Spelt flour is used in most of her recipes but you can also use normal flour. With Trinidadan curry & roti techniques and tips given, you cannot go wrong. Also a full section will feature in each Cookbook called CAKE PROJECTS with free tips on Cake Decorating; Vegan Cakes; Egg Replacers; Buttercreams and Vegan Gananache you will be creating Cake projects from now on that fit your budget. Of course a few Mocktails to refresh your tastebuds, Barrister-style. Featured also are the Jerk Seasoning marinade that is tasty and not just HOT, to Venezuelan and Cuban dishes that cover the Latin Caribbean, you will not be disappointed. You will want more so Janice is writing as we speak her next set of Cookbook series for Do enjoy and find more recipes and interaction at: and on twitter @turnahpot so that you get more more

Product details

  • Paperback | 154 pages
  • 216 x 279 x 10mm | 513g
  • Createspace Independent Publishing Platform
  • United States
  • English
  • colour illustrations
  • 1508622698
  • 9781508622697

About Janice Weir-Germia

Food Safety & Quality Management Consultant, Qualified Computing and Math Lecturer, Trainer, Assesser, Chef & Owner of Foodtruly Ltd. 5 STAR Awarded food business owner and Gourmet Seasoning brand Aunty, Sister and a very happy Lady! An allergy sufferer constantly seeking new dietary paths to colourful nutritional foods that are Caribbean based with Fusions from around the world. Of Trinidadian and Jamaican Parentage. Both countries I have visited and lived in where recipes were developed and learnt from family members. These have been fused over the years with European recipes experienced in the UK. Granddaughter of Joyce Christie, a Perfect Jamaican Cook and 1st Black Female who ventured into frontline business as a Caribbean Take Away in Islington, 1966 through to the 1990s when she left for Jamaica. Grandaughter of Gertrude Germia who taught me how to make Dahl Puri Roti & continues on through my mother teaching me other Trinidadian vintage recipes. I will never forget the hours and the time spent learning this skill. Still Learning! Some of Janice's academic achievements includes: BSc in IT with Microbiology, PGCE (Education), PgCert in Food Safety and Quality Management amongst various other credentials, Trainee Food Inspector. Former exhibitor at Speciality and Fine Food shows; Cake & Bake Show; and Guest Presenter in the Live Cooking Theatre at Vegan Festivals in Brighton and London during 2012/2013. Entrepreneur and Authorshow more