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The complete Caribbean cookbook
Pamela Lalbachan · 1994 · 304 pages
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About this book
Presents an historical overview of the two main regions of the Greater and Lesser Antilles, and shares recipes from both regions for appetizers, main courses, and desserts
Appears in these reading paths
Caribbean Cooking: The Best Books on Jerk, Curry, and Island Food
Beginner9books56 hrs5 stages
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