3 of 4 people found the following review helpful
5.0 out of 5 stars
Caribbean Food at its best, 11 Jun 2013
This is a handy and clearly-written Caribbean by David & Gwendolyn Daley with a great range of recipes from around the Caribbean. It is always a good sign when open a cookery book and you want to eat everything contained within. What I like about it are the recipes are no-nonsense and authentic.
The book begins with two elements essential to Caribbean cuisine, time and thyme. Don't rush things.
Take dhal puri roti skins. The Daleys write that it is art and takes a lot of practice. Too right. I have tried and made a hash of them. But this is making me want to keep at it, because a roti skin filled with a good curry is manna from heaven! As advised, time is needed, but the rewards are worth it.
My wife and I were pleased to see the classics, but even a version of bully beef and rice, which my wife concedes looks better than hers. Cannot wait to try the stew chicken and others.
The book's also adds that there is no right and wrong way, and that recipes vary from island to island, parish to parish, family to family. But the recipes feel real. The authors are mother and son and in lies its strength, because it presents the best kind of authentic cooking that comes out of the home. So, none of these, tv celebrity chef `versions' of classics, instead the Real McCoy.
If you are lucky enough to live near good West Indian shops or markets, you will find the ingredients easily enough. If you don't, a few ingredients might be hard to come up, except by mail order, but it is worth the extra effort to find them, because Caribbean cooking is fantastically diverse, rich and tasty. Diverse and full of great food. Caribbean cuising doesn't get the attention it deserves in the UK. This book helps change this.
Thoroughly recommended. Get reading, get cooking. Enjoy!