The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun - Hardcover

Raichlen, Steven

3.86

7 ratings by Goodreads

9781885183101: The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun

Hardcover

ISBN 10: 1885183100 ISBN 13: 9781885183101

Publisher: Artisan, 1995

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Mouth-searing hot sauces, fragrant marinades and fiery spice rubs, tropical fruit preserves, jams, and cooling rum drinks: The Caribbean Pantry Cookbook: Condiments, Seasonings, and Preserves from the Land of Spice and Sun captures the vibrant flavors and tropical abundance of this diverse region. Its 70 recipes and 20 full-color photographs will help add island excitement to everyday meals. Steven Raichlen, author of Miami Spice, has traveled widely throughout the region and collected his favorite recipes for condiments and seasoning mixes.

There are few places in the world where you can find such eclectic assortment of condiments and seasonings as in the Caribbean, where the bold flavors match the intensity of the tropical sun. Many ethnic groups have contributed to the region's culinary melting pot, combining elements of European, North African, and even Asian cuisines with the region's characteristic fruits, vegetables, and spices.

The Caribbean Pantry includes recipes for pantry items as well as for dishes in which to use them. With a well-stocked pantry, it's easy to chase away the mid-winter blues by putting Orange Pepper Jelly on an English muffin, sipping Passion Fruit Punch by the fire, enlivening chicken breasts with St. Barts Creole Sauce, or a filet of grouper with Chili Lime Sauce. Use Mojo (Cuban Garlic-Cumin Sauce) to marinate shell steak, or create Bajan Roast Game Hens with Seasoning, the classic seasoning mix of Barbados. The recipes in The Caribbean Pantry are simple to make and most ingredients are widely available (mail-order sources are included for hard-to-find items).

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From the Inside Flap:

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.

About the Author:

Steven Raichlen is America’s “master griller” (Esquire). His books have won James Beard and IACP awards and his last, Planet Barbecue!, was a New York Times bestseller. Articles by him appear regularly in The New York Times, Food & Wine, and Bon Appe�tit, and for the past dozen years he teaches the sold-out Barbecue University, first at the Greenbrier and currently at the Broadmoor in Colorado Springs. He and his wife live in Miami and on Martha’s Vineyard, Massachusetts.

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