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Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season
Brigid Washington
€ 20.63
FREE Delivery in Ireland
Description for Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season
Hardcover. Num Pages: 152 pages, 50 color photos. BIC Classification: 1KJ; WBN. Category: (G) General (US: Trade). Dimension: 241 x 178. .
The recipes in this book will highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy recipes (many vegetarian), which the author refers to as edible treasures. This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients! The book is divided into four seasons, ... Read more
The recipes in this book will highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy recipes (many vegetarian), which the author refers to as edible treasures. This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients! The book is divided into four seasons, ... Read more
Product Details
Publisher
Skyhorse Publishing
Format
Hardback
Publication date
2017
Condition
New
Number of Pages
152
Place of Publication
New York, NY, United States
ISBN
9781510714939
SKU
V9781510714939
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Brigid Washington
Brigid Washington is a chef and journalist. She was Editor-in-Chief of the Culinary Institute of America monthly publication, La Pappillote, for whom she continues to write on a project basis. Raised in Trinidad and Tobago with the food and spirit of the West Indian table, but Brigid's first language is modern American food, focusing on vegetables prepared in new and ... Read more
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