Title: Caribbean Cookbook
Author: Rita G. Springer
Reviewed by: Vanda Richards
THE CULINARY delight takes in thirst-quenchers like soursop squash, as well as party drinks and appetisers, which come in a range of exciting, quick, home-made treats and yeast recipes.
Sweet and savoury pastries come in meat, potato, pineapple and water melon combinations.
In addition to traditional Caribbean dishes, "Caribbean Cookbook" offers national treats like British Honduras's codfish holiday, Barbados's cou cou, Leeward Islands' fungi and Jamaica's ackee and saltfish.
Included in the publication is Guyana's pepper pot soup, India's famous dahl puri, Britain's steak and kidney pie, Europe's ragout of beef, and North America's hamburgers. Mention is made also of dishes which originated from Africa. The book offers Christmas recipes, vegetarian dishes as well as barbecue and rechaufee recipes.
Healthy eating
In this fine collection of cooking treats, the author has stressed the need for healthy eating habits and tips on oven temperatures and baking are included.
An exotic assortment of delightful recipes, ranging through one-pot meals, soups, fish and meat dishes, tubers, fruit foods, vegetable and fruits salads, appetisers and cocktail delicacies, fruit beverages, fritters and pancakes, jams and jellies make up the newest edition of Rita Springer's cookbook.
One-dish meals featuring combinations of rice macaroni, potato with shrimp, beef, mutton are featured, as well as a number of egg and cheese dishes in meat and savoury flavours. Soups ranging from green corn and breadfruit to rabbit and mutton, are some of the special treats, and fish dishes feature regular varieties as well as shell fish.
In the spicy meat dishes group recipes range from roast stuffed pork to veal and ham croquettes, while tufus include sweet potatoes.
Rice and peas dishes cover split peas and rice, and rice and pigeon peas. Salads include a wide range of tropical fruits with treats like garden cherry. Desserts include cheesecake and frozen desserts which feature guava ice-cream, and stewed cashew.
Herbs, condiments, dressings and seasonings as well as alternate names of Caribbean foods as used by the various islands, form part of the edition.
A complete index at the back of the book ends the excellent culinary work which is set out in clear-cut and simple form and should make cooking a real pleasure.
Publisher: Ian Randle Publishers.
