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Eat Caribbean
Virginia Burke · 2005 · 240 pages
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About this book
"Expertly drawn together through the ingredients that the island have in common, this wide-ranging collection, peppered throughout with personal anecdotes, reveals an update on traditional recipes using Jerk, Rioja and Rundown as well as more modern dishes, including Escoveitch Chicken Salad and Soursop Cream"--Back cover.
Appears in these reading paths
Best Jamaican Cookbooks to Learn the Cuisine
Beginner10books57 hrs5 stages
Caribbean Cooking: The Best Books on Jerk, Curry, and Island Food
Beginner9books56 hrs5 stages
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