Caribbean Cuisine: Exotic Island Flavours/Simple Easy-to-Prepare Recipes

Joan McGrath is a Toronto Board of Education library consultant.

The author of Caribbean Cuisine—who was born in Georgetown,
Guyana—has collected recipes from many of the Caribbean islands. This
potpourri of distinctively Caribbean delights can for the most part be
concocted with ingredients readily available in North American
supermarkets. Those items that are a little out of the ordinary can be
located in Asian and West Indian specialty grocery stores.

The islands’ cuisine is as widely varied as their population. People
came or were brought to the Caribbean from all over the world, bringing
with them African, Asian, and European recipes and styles of cookery,
some of which had to be adapted as local ingredients were substituted
for traditional ones.

This collection of easy-to-follow recipes is clearly written using both
metric and imperial measurements, and is spring-bound for convenient
kitchen use. The recipes are grouped under the sections “Appetizers,
Condiments and Beverages,” “Soups, Salads and Vegetables,”
“Fish, Chicken, Beef, Lamb and Pork,” and “Breads and Desserts.”
Fully indexed, the book offers a few enticing color photos and some
interesting snippets of information about the islands.