Karibik

Paperback

A culinary adventure and celebration of African cooking and cultural diversity, from a pioneering West African food writer, television personality, and cooking teacher.Food writer and cook Lerato Umah-Shaylor’s magnificent cookbook is a delicious eating tour of the African continent, introducing vibrant and varied cuisines that are rich in flavor, diverse in culture, and steeped in tradition.Lerato adds her own modern twist and inventive style to traditional African dishes that have been passed down and enjoyed for generations, and combines these recipes with personal stories of Africa infused with her delectable sense of adventure.With Africana, home cooks can learn how to create some of the most iconic African dishes, from Nigeria to Madagascar and Morocco to South Africa. Here are more than 100 recipes to delight and inspire, such as Spice Island Coconut Fish Curry, Harissa Leg of Lamb with Hibiscus, Senegalese Yassa, Tunisian Tagine, South African Malva Pudding, and the secret to the perfect Jollof.A feast for the senses, bursting with flavor, and offering a sense of wanderlust, Africana will bring the magic of the continent to any kitchen.

I Foodini are Sean Lawson, Jenn Andreoli and Chris Warren- cooks who collaborated on a series of videos and webcasts documenting their friends, stories and recipes in Tuscany, Italy and the island of Dominica in the Caribbean. In the over 30 years that I have lived in the medieval hilltown of Sorano in Tuscany, I have had the great fortune to be invited into the homes of and been fed by many of the welcoming townspeople. Two, in particular, became my adoptive aunties, and between them, they taught me most of what I know about the magic of the Italian table. Unlike me, both Sean and Jenn had formal training at culinary schools. Sean settled in Sorano with his Italian wife, Emma, about 15 years after I had arrived. He had previously been working in London for seven years as a chef at various restaurants. Sean was born in Sunderland, England, where his grandmother had a fish and chips shop, which inspired him eventually to follow her into the food preparation business. When he was young, his family moved to Auckland, so most of his schooling, culinary training, and first ten years of cooking jobs were in New Zealand.Jennifer - Jenn - is originally from Toronto, where her mother and stepfather worked in the film industry. Jenn's busy parents often left her to fend for herself, so she became quite an adept and confident cook from an early age. Jenn's father, Tony Hall, was trained as an architect but was a set designer by trade. He had a dream to build a boutique hotel in the tropics, and so the family left the rat race behind and moved to the Caribbean island of Dominica when Jenn was eight. The beautiful Zandoli Inn opened in 1992, but Jenn continued to go back and forth between Canada and Dominica. She eventually got her culinary degree, earned her cooking chops, and then in 1996 opened and was the chief chef at the very successful Universal Grill restaurant in Toronto. Tony Hall died suddenly in 1998, and eventually Jenn returned permanently to Dominica to help her mother run the Zandoli Inn - and she made the restaurant the best on the island.

Makanan Caribbean mewakili gabungan budaya yang menarik. Pulau-pulau itu mempunyai pengaruh dari Afrika, India Timur, China, Amerika Selatan, Eropah, Asia Tenggara, Syria dan Lubnan. Setiap satu daripada budaya ini telah meninggalkan tanda uniknya pada makanan di rantau ini yang berkembang dengan cara mereka sendiri untuk menghasilkan jenis masakan gabungan baharu yang menyelerakan, pedas dan lazat. Dan inilah yang dimaksudkan dengan Perisa Caribbean. Di sini anda akan menemui resipi yang mencerminkan makanan asli dan asli dari pelbagai pulau.

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Welcome to the Caribbean!In this book of authentic, Caribbean recipes, Chef Robert Gayle includes the dishes that have become fan favorites at his Atlanta restaurant over the past 16 years. Inspired by the essence of the Islands, Chef Rob brings a gourmet twist to classic Caribbean dishes like Jerk Chicken, Shrimp Skewers, and delicious Double Crab Cakes. Robert Gayle, the Executive Chef and Owner at Chef Rob's Caribbean Cafe & Upscale Lounge, combines his Caribbean background with his own culinary education. His unique approach brings fresh ideas to old favorites, while also creating signature dishes. Chef Rob has been serving up a feeling of home since assisting with the openings of Sean "P. Diddy" Combs' New York and Atlanta venture, Justin's Restaurant, in 1997. He also opened his own restaurant in 2006, a brand that continues to grow with its menu of island comfort fare.

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Discover how simple and delicious traditional Indian cuisine can be. The Indian Instant Pot Cookbook offers fast and easy takes on classic Indian dishes-all designed to be cooked in your electric pressure cooker.Whether you're new to Indian food or looking to experiment at home, The Indian Instant Pot Cookbook keeps things simple with limited-ingredient, quick-fix recipes for everything from Basmati Pulao to Chicken Tikka Masala. Learn how to properly use your Instant Pot, stock up essential spices, substitute ingredients, and more.Indian cuisine made easy-This Instant Pot cookbook shows you how to speed up your cooking with simple recipes that don't sacrifice flavor, plus lists of must-have ingredients and equipment.Who needs restaurants? Let the Indian Instant Pot Cookbook show you how to start making delicious curries and more at home.Buy it now and get your copy!