Caribbean Cookery Secrets: How to Cook 100 of the Most Popular West Indian, Cajun and Creole Dishes Paperback – 16 May 2013
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Enjoy the taste of food from all around the Caribbean
About the Author
DAVID DALEY's passion for Caribbean food was inspired by his parents' cooking. He owns Caribbean caterers Roti Kitchen. A baking competition, aged 12, earned David's mother, GWENDOLYN DALEY, a scholarship (specialising in cookery) to a college in Montego Bay. She moved to the UK in the early 1960s and ran her own Caribbean catering company for more than 40 years. She now runs a cookery club for adults and children in her local community.
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Top Customer Reviews
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!
The book has a really wide selection of recipes and explains which island each recipe is from. Although a number of ingredients used may not be available in the UK, or perhaps can only be found in specialist grocery shops, the book describes exactly what these ingredients are, and makes helpful suggestions of more everyday ingredients which can be used instead.
With the liberal use of Scotch Bonnets (extra hot chillies), some recipes are a little on the warm side, but you can always cut back on the amount of chilli you use.
On a final note, I must comment on the Peanut Punch recipe. OMG! If you are not counting calories and like peanut butter, you really must try this (use the version which includes rum). Its like a sweet alcoholic peanut butter milkshake which is far nicer than it sounds.
Being of caribbean desent I was a lil sceptical of the authenticity,but I needn't of been! The recipes were bang on and taught me a lil too, it was almost as if I could taste it as I was reading.
It is a very concise book I especially love how at the beginning there is a glossary of common caribbean ingredients and cooking untensils. It lists thorough informationon both. Also in the recipes it also lists all the different names for the dishes that may not be known to most which I found helpful.
The background information and tips at the beginning of each recipe are a nice touch and at the back of the book it lists websites of where you can obtain ingredients to make the dishes if you don't have an ethnic store readily available :)
All in all I am excited about this book,it is a breath of fresh air and can't wait to try some of the recipes i've never made and tweak the ones i already do.
Most Recent Customer Reviews
Like the book. The quality of paper is not of great quality but the recipes are spot on. Going to try the Caribbean Christmas cake soon. The book exceeded my expectations. Read morePublished 16 days ago by Deon
Already tried a few of the recipes and I'm well happy with itPublished 8 months ago by naomi williams