Great Chefs of the Caribbean: Signature Recipes from the Islands
Edited by Julia M. Pitkin
From fabled Necker Island, exclusive private playground of royalty and stars, to the sun-drenched beaches of Mexico in the west and the pink and white sands of Antigua in the east, the Caribbean is home to the hottest emerging cuisine in the hemisphere. Great Chefs of the Caribbean contains the best of the best of such cooking, as seen on the Great Chefs television series. Containing ninety dishes with 146 recipes — many of them illustrated in brilliant color — from forty-four chefs who work at thirty restaurants on seventeen islands and Mexico, Great Chefs of the Caribbean represents the high point of the cuisine.
Tasty appetizers include:
Crayfish Medallions with Oyster Sabayon • Curried Conch and Plantain Ravioli with Mango-Papaya Coulis • Lobster Pancakes with Stingthyme Sauce • Calabaza Risotto with Indian Pork Pickle, Balsamic Syrup, and Mango Relish
Delicious entrées include:
Jerk-seasoned Pork with a Pumpkin Farcé and Sweet Potato-Callaloo-Goat Cheese Gnocchi • Coffee-Cocoa-Spiced Rack of Lamb • Pepper-Crusted Yellowfin Tuna with Sweet Potato • Grilled Duck Breast with Pink Peppercorn-Passion Fruit Sauce and Wild Mushrooms
Spectacular desserts include:
Banana Napoleon with Chocolate Sabayon • Chocolate-layered Lime Parfait with Raspberry Coulis • Lime Mousse Tart with Coconut Ice Cream and Mango • Yuca Fritters and Fresh Mangoes with Puerto Rican Rum and Anisette • Banana Chocolate Tart with Hazelnut Sauce
The restaurants and chefs showcased in Great Chefs of the Caribbean are widely known and respected. The recipes have been tested and edited for home kitchens. Forty-eight pages of color food photographs by award-winning photographer Eric Futran present the dishes as prepared in their creators' own kitchens.
"Pick up a copy of Great Chefs of the Caribbean and you'll be transported to the islands where lush mangoes, the freshest shrimp and swordfish and all manner of exotic vegetables are turned into visually fine dishes. Based on the television series, this book highlights the recipes of 44 chefs who work at 30 different restaurants on 17 islands. It's divided by course, with imaginative dishes like grilled duck breast with a pink peppercorn-passionfruit sauce, pepper-crusted yellowfin tuna 'filet mignon' with sweet potato cakes and seared red snapper with sweet potatoes in a Creole sauce." —New York Daily News (3/1/01)
"...ideal for the cook looking to add an exotic twist to a repertoire of recipes and/or cookbooks." —Virginian-Pilot (7/2/00)
| Julia M. Pitkin, Editor-in-Chief of Cumberland House Hearthside Books, is the editor and creator of more than twenty cookbooks, including "Specialties of the House," a comprehensive country inn and bed and breakfast cookbook. She lives in Nashville. |
$24.95, Paperback
ISBN-10: 1-58182-019-4 (Paperback)
ISBN-13: 978-1-58182-019-5 (Paperback)
Paperback Currently Available
