World Food CARIBBEAN

Author: Bruce Geddes Australia/Australia
Publisher: Lonely Planet Publications Ltd
Publication Date: 2001-09-01
Features:
I. Opens a world of culinary delights and festivities in a compelling narrative; photography, recipes, and local insight reveal a tropical paradise of sensory experience; cocktails, Creole, and heady flavours for the traveller, chef, and dreamer to enjoy; uncovers local cuisine, home cooking, and traditions. This study uncovers local cuisine, home cooking, and traditions using photography, recipes, cocktails, and heady flavours for the traveller, chef, and dreamer to enjoy.
II. "World Food Caribbean" is packed with recipes for tropical mixed drinks that pack a mean punch, delicious dishes, and an engaging account of the roots of Caribbean cuisine. With Lonely Planet’s pocket-sized portrait of food, you won’t miss such highlights from this reggae-inspired cuisine as cafe carib, a cocktail including dark rum, coffee, and whipped cream; a huge variety of zesty pepper sauces; the conch, the Caribbean’s supreme delicacy; Cuban cigars; the finest brew in the islands; and the finest Indian cuisine this side of Delhi. World Food Caribbean is the perfect primer before your visit, and an indulgent kitchen companion for years to come.
III. Lonely Planet’s "World Food Caribbean" brings the staples of the Caribbean table to life with delectable pages full of fresh seafood and shellfish, peas and rice, sweet potatoes, flavorful herbs and spices, and sweet, flaky bread and pastries. The islands of the Caribbean are home to a cuisine as diverse as it is delectable. Fertile soil and bountiful seas provide inter-island as well as regional specialties, and this guide will usher you to each island’s table. You’ll discover how to crack open conch, mix a rum-soaked mojito, and celebrate Carnival, Caribbean style. If your pantry needs a calypso kick, or if you do, the Caribbean and its cuisine are the stepping stones to sun, sand, and sustenance.
1. The essential guide to the culture of food drink in the Caribbean
2. Concocting cocktails across the islands
3. A tropical twist on Spanish, Dutch, English, and French cuisine
4. Rum, cigars Hemingway haunts
5. The definitive Caribbean dictionary for every food and drink occasion
6. Tantalising photography and recipes
IV. Try this recipe! Jerk Pork Ingredients:
1 tsp allspice
1 tsp dried thyme
1 tsp chili powder
1 tsp black pepper
1 tsp sage
1 tsp nutmeg
1 tsp cinnamon
1 tsp cayenne pepper
a few cloves chopped garlic
1 tbsp sugar
a quarter of c vegetable oil
three forth of c white or cider vinegar
3 limes, juice of
1 onion
Scotch bonnet/habanero peppers (start with one)
In a blender, mix the allspice, dried thyme, chili powder, black pepper, sage, nutmeg, cinnamon, and cayenne pepper. Throw in the chopped garlic, sugar, vegetable oil, vinegar, limes, onion (yellow or white), and, of course, as many Scotch bonnet peppers as you think you can handle (start with one, you can always change it the next time around or supplement the heat with some pepper sauce). Blend all the ingredients until smooth, adding more lime juice if necessary. This amount of marinade should do for a small loin cut (about 3-4 pounds to serve at least six), which is a good piece to use because it’s tender and about the right leanness. If you are going to use a tougher cut, like a buttor shoulder, be sure to marinate the meat for at least a day and a half. If pork isn’t your preferred meat, chicken can be used instead (with less marinating time needed.)
Place the meat in a non-metallic dish and dump the marinade on top, spreading it around so that the whole piece is coated. Cover and refrigerate. Just cook the meat on a rack of pimento wood. A grill will also do the trick. In both cases, be patient; cooking slowly also allows the smoke to penetrate the meat, adding that extra kick of flavour. Carib