Caribbean Flavors for Every Season
85 Coconut, Ginger, Shrimp, and Rum Recipes
Seiten
2022
Sky Pony Press (Verlag)
978-1-5107-7053-9 (ISBN)
Sky Pony Press (Verlag)
978-1-5107-7053-9 (ISBN)
The recipes in this book highlight seasonal bounties and four major Caribbean flavours, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes.
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes.
This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients!
The book is divided into four seasons, and each of those is divided into “Light Fare,” “Mains,” “To Sip,” and “Sweets.” Recipes include:
Coconut spiced cashews
White coconut gazpacho
Rum buttered jerk wings
Spring pea and ginger risotto
Rhubarb & ginger challah
Salsa verde coconut rice
Grilled strawberry ginger shortcake
Garlicky parmesan shrimp & fava bean ravioli
Poached pear negroni
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes.
This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients!
The book is divided into four seasons, and each of those is divided into “Light Fare,” “Mains,” “To Sip,” and “Sweets.” Recipes include:
Coconut spiced cashews
White coconut gazpacho
Rum buttered jerk wings
Spring pea and ginger risotto
Rhubarb & ginger challah
Salsa verde coconut rice
Grilled strawberry ginger shortcake
Garlicky parmesan shrimp & fava bean ravioli
Poached pear negroni
Brigid Washington is a journalist, cookbook author, educator, and passionate dual citizen of Trinidad & Tobago and the US. She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly publication, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Real Simple, Southern Living, The New York Times, The Washington Post and many others. Her cooking and much of her writing is inspired by the upbeat and indomitable spirit of the Caribbean table. Brigid lives in Raleigh, North Carolina with her Jamaican husband, and their two delicious children.
| Erscheinungsdatum | 07.06.2022 |
|---|---|
| Vorwort | Nina Compton |
| Zusatzinfo | Full color photos throughout |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 178 x 241 mm |
| Gewicht | 551 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-5107-7053-4 / 1510770534 |
| ISBN-13 | 978-1-5107-7053-9 / 9781510770539 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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