Classic Jamaican Cooking

Product Description

Okra, plantains, sweet potatoes & mangoes: these & all the other essential ingredients of Jamaican cooking are now widely available in Britain & North America, bringing the island`s delicious cooking within anyone`s reach. Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies & drinks. With recipes as varied as Plantain Tart & Shrimp Soup, Salt Fish Patties & Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat & ends with Rice & Peas. Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader (` Take seven gallons of rum, three gallons of seville orange juice.. .`), she brings alive the wealth & variety of the island`s food. With its blending of African & European influences, Jamaican cooking rests on a foundation of tropical fruits & vegetables, & the author draws out the full range of their flavours in one of the New World`s tastiest cuisines.