Karibik

Paperback

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.

HC gerader Rücken kaschiert

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.

"Gena’s recipes are the secret family recipes we all wish we knew, complete with the funny stories behind them. There are all packed with flavor that will elevate your next Sunday dinner, and that’s a promise!" —Melissa Agaba"With flavors as varied and genuine as the life stories conveyed within, Gena’s Pots and Pans is an ideal introduction to home-style island cooking. We loved these recipes! The medley of dishes are dinner party worthy, while remaining accessible enough for a casual date night. Un Délice!" —Jonathan and Amal Fung"Full of passion and emotion, this is the woman who I’ve come to know these many years and it is this that she puts into each and every dish." —Jamal Miller

This book is a facsimile of the original 1956 anthology of classic Cuban recipes that were collected and published for the benefit of the "Costales" and "San Marcos" wings of the "General Calixto Garcia" university hospital in Havana. The editors gathered the best in gastronomic cuisine as well as Cuban traditional recipes from the most prominent families of the time. The names credited for the recipes are among the best known in Cuban society at that time. The index attests to the variety and all-encompassing nature of this cookbook: cocktails, soups and broths, poultry, meats, cheese plates, grains, eggs, seafood, rice, pasta, corn, meats, vegetables, salads, gelatins, sweets, cakes, pastries, snacks, ice cream, how to set the table, the secrets of the bar, old recipes and much more. Also included are essays explaining some of the historical origins to Cuban dishes written by distinguished Cuban intellectuals such as Jose Maria Chacon y Calvo, Guillermo Martinez Marquez, Fernando Ortiz, Juan J. Remos and others. THE BEST AND THE CLASSIC OF CUBAN CUISINE...and a necessary culinary syllabus.

Born into a well-to-do family in Cuba in 1953, Eduardo Machado saw firsthand the effects of the rising Castro regime. When he and his brother were sent to the United States on one of the Peter Pan flights of 1961, they did not know if they would ever see their parents or their home again. From his experience living in exile in Los Angeles to becoming an actor, director, playwright and professor in New York, Machado explores what it means to say good-bye to the only home one’s ever known, and what it means to be a Latino in America today. Filled with delicious recipes and powerful tales of family, loss, and self discovery, Tastes Like Cuba delivers the story of Eduardo’s rich and delectable life—reminding us that no matter where we go, there is no place that feels (and tastes) better than home.