The Caribbean evokes thoughts of vibrant flavors and tropical abundance. It is a realm of gustatory extravagance: soothing rum drinks and mouth-searing hot sauces; fragrant marinades and fiery spice rubs; perfumed preserves and dulcet jams. The flavors are bold to match the intensity of the tropical sun.
Capture those flavors and use them to perk up everyday meals with The Caribean Pantry Cookbook, a collection of 70 recipes for spice rubs and mixes, marinades, mild and hot sauces, oils and vinegars, jams, jellies, chutneys, pickles, relishes, sweets, snacks, and drinks. The book also includes a selection of recipes that use items from the pantry.
There are few places in the worl where you can find such a diverse aassortment of condiments and seasonings as in the Caribbean; spicy snacks to nibble while watching a dramatic sunset, tangy table sauces designed to perk up wilted appetites, festive rum drinks to sip while swaying your hips to the rhythmic pulse of steel drums.
The richness of the Caribbean pantry has been shaped by the region's unique agriculture and climate. The markets in Pointe a Pitre and Port of Spain dazzle with a profusion of tropical vegetables, exotic fruits, and intensely flavored whole spices. But the driving force of the region's cuisine is its ethnic diversity. Caribbean cooking is a patchwork quilt of colors, textures, and flavors, woven from the cuisines of Europe, Africa, North and South America, and even Asia.
The Caribbean Pantry Cookbook includes recipes for Jerk Seasoning, Mojito, Banana Chutney, Jamaican Gingerbread, Passion Fruit Rum, and other island favorites. Mail-order sources are included for hard-to-find ingredients.
With The Caribbean Pantry Cookbook, you can bring the joyous flavors of the Caribbean to your table all year long, and give food gifts redolent of holiday pleasures.
