Displaying 1 of 1 2002 Title: Cooking the Caribbean way Author: Kaufman, Cheryl Davidson. Edition: Revised and expanded. Format: Book Publisher, Date: Minneapolis : Lerner Publications Company, ©2002. Description: 72 pages : color illustrations, color map ; 23 cm. Summary: Introduces the land, culture, and cuisine of the Caribbean islands and includes recipes for soups, main dishes, side dishes and desserts. Includes material on healthy, low-fat, vegetarian cooking, and holidays and festivals. Series: Easy menu ethnic cookbooks Easy menu ethnic cookbooks. Subjects: Cooking, Caribbean -- Juvenile literature. Caribbean Area -- Social life and customs -- Juvenile literature. Genre: Cookbooks. Reading Level: Accelerated Reader AR MG 7.1 1.0 Contents: Introduction: Land -- History -- Food -- Holidays and festivals -- Before you begin -- Careful cook -- Cooking utensils -- Cooking terms -- Special ingredients -- Healthy and low-fat cooking tips -- Metric conversions chart -- Caribbean table: Caribbean menu -- Soups and stews: Pepperpot soup -- Asopao -- Callaloo -- Pepperpot stew -- Main dishes: Stamp and go -- Escovitch fish -- Jamaican patties -- Curried lamb -- Jug-jug -- Side dishes: Caribbean-style rice -- Rice and peas -- Akkra -- Foo-foo -- Desserts: Coconut ice -- Duckunoo -- Banana fritters -- Holiday and festival food: Boiled corn -- Sweet potato pone -- Sorrel -- Easter buns -- Bahamian potato salad -- Index. ISBN 0822541033 (lib. bdg.) Place Hold Add to My List Expand All | Collapse All Find It Map It Suggestions and more Large Cover Image Librarian's View Displaying 1 of 1
