5 comments about The Ethnic Vegetarian: Traditional and Modern Recipes from Africa, America, and the Caribbean.

1. While a few recipes do use eggs or cheese, most do not. Lots of tasty vegan options here.



2. We are not vegetarians, but I have been toying with reducing meats in my family's diet. When I picked up this book, I was skeptical. However, each recipie that I have tried has been fantastic! My husband loves the spiciness of the dishes, and I love the rich flavors. The meals are substantial, and you won't miss the meat. Enjoy!



3. I've tried about 5 recipes from this book and all of them were dismal failures. The author is way off with the amounts needed for each ingredient. I tried the jerk tofu and plantain and black bean fritters. What a mess! This is the worst vegetarian cookbook I have and I will not be trying anything else in the book.



4. I have tried almost half of the recipes and loved every single one. I was worried about the large amount of food - but I have never had leftovers for very long. Excellent and creative uses for veggie meat.



5. I used to only cook Thai and Indian vegetarian foods, then saw this book and was impressed by the variety of new recipes, including things I knew from Southern and African restaurants. When tagging the recipes I wanted to try first, I found myself marking half the pages! It's great for planning a week of menus using similar ingredients to make a ton of different things. I half all the recipe quantities, and they are good for 2-3 people that way. It's all been delicious and easy, with most main dishes only using one pot. The instructions for Injera (Ethiopian bread) were creative and it turned out great! I'm starting to use the more authentic ingredients suggested in the recipe descriptions instead of the Americanized versions, using produce and flours from Mexican and Indian grocers (we don't have an African grocer here), and it is even better that way. It's all very protein-rich, so I've never been tempted to add meat to anything in this book.

4 comments about Cocina cubana: 350 recetas criollas (Vintage Espanol).

1. The book has simple but good traditional cuban recipes, the only bad thing is the lack of recipes pictures, easy to read and follow.
   El libro tiene recetas sencillas pero buenas de la cocina tradicional cubana, lo unico que le falta son fotos de los platos o de la comida, facil de leer y seguir



2. the most complete recipe book on cuban cooking i have found==
   very nostalgic--super cool pictures
   great for a gift for cubans and non cubans alike
   Una cubanita de Hialeah,Florida==recien llegada



3. It was a real pleasure to participate in this book! Raquel did an excellent job and so did the folks at Vintage. FELICIDADES.
   Padre Alberto
   Author of: AMA DE VERDAD, VIVE DE VERDAD (REAL LIFE, REAL LOVE)



4. Luego de haber comprado dos distintos libros supuestos de "Cocina Cubana" entre ellos los que dicen autonombrarse auténticos de la inconfundible Nitza Villapol y haber terminado en una completa decepción sin poder llevar a cabo ningún platillo; a la tercera y sin darme por vencida me arriesgue auto-regalarme este recetario de Cocina Cubana de Raquel Roque por el pasado Día de las Madres. No hubo regalo que pudiera comparase con el placer que me ha dado tener este libro hoy. Es mucho mas que un conjunto de buenas recetas, fáciles y rápidas de hacer. Tiene para todos los gustos, la idea de los cócteles de bebidas clásicas cubanas me pareció genial, algo que no había encontrado antes. Si extrañas la cocina cubana, no importa el plato que sea aquí de seguro lo encontraras. El arte de la cocina es mucho mas que un conjunto de especies sumadas a su ritmo y sazón. La escritora en cada platillo te lleva por las calles por su historia por los rincones de esa hermosa Cuba que hoy todos extrañamos. Es casi una novela medida en onzas, gramos, gotas y cucharadas.
   Si lo que buscas es cocina cubana de verdad no dejes de comprarlo, no te arrepentirás.

No comments about Latin & Caribbean Grocery Stores Demystified: A food lover's guide to the best ingredients in the traditional foods of Mexico, Peru, Chile, Argentina, ... Rico, & Jamaica (Take It with You Guides).

1 comments about Yum! Mmmm! Que Rico!: America's Sproutings.

1. Already beginning in Kindergarten, content standards across the nation include economics, and the topic of natural resources is usually one of the first that students learn. What better way to introduce children to natural resources than this delightful book, with its interesting discussions, vivid illustrations, multicultural characters, and illuminating facts. The reader learns how chocolate is made, how to harvest pecans, the importance of potatoes as an international food source, the reason why tomatoes are considered a vegetable, where papayas come from, and why the United States is the world's largest consumer of vanilla. While older children may be more drawn to the fact-filled backgrounds of these food items, readers of all ages will appreciate the accompanying haiku poetry. At first glance this book appears to be about food, but lurking within are valuable economics lessons about natural resources, consumers, producers, and international trade.

5 comments about Morgan Freeman and Friends: Caribbean Cooking for a Cause.

1. This is an enjoyable cookbook and a portion of the revenue goes to a good cause.



2. Purchased this book to help the people of Grenada, I do know one of the chef's who provided a recipe from Grenada. As a cook book most of the recipes require things only found in the Caribbean. However as a interesting read and a way to help others, all in all I would consider it a worth while purchase.



3. The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
   
   Morgan Freeman's COOKING FOR A CAUSE was one of the books I kept. Not only does Mr. Freeman's book help out the people of Grenada, who suffered during Hurricane Ivan, but it can help you out in the kitchen as well. Friday last I made the "Classic Conch Ceviche the Cayman Way" which you can find on page 47. It was delicious. I've also done the "Arroz Con Pollo" a Cuban dish from the Kitchen of Daisy's Grandmother." And that's the rub, is this classic Caribbean food or is it another book of recipes from fancy restaurants. Does it matter? The recipes make delicious meals with a distinct Caribbean flavor, which makes Mr. Freeman's book fit in nicely with my dozen Caribbean keeper cookbooks.
   
   And I have to give Mr. Freeman a hand for doing something for the people of Grenada. I was hunkered down in Trinidad, thanking Neptune the hurricane didn't come for me. But it's sad it went for others. This is a good cookbook, one which will help you turn out delicious meals, plus it's for a great cause. Two thumbs up and five stars from me.
   
   Review submitted by Captain Katie Osborne



4. the cook was great I got learn some caribbean recipts and it was for a great cause



5. As a Charter Captain and sailing instructor, I also do the cooking occasionally, hence the name "Captain Cook" We purchased a copy of this book some time ago, and are giving some as gifts to special people we meet. The recipes are special, and probably closely guarded secrets of Island chefs. For a taste of the Caribbean without going there, this is a book that shouldn't be missed. A worthwhile cause from one of our special people.
   Captains Pat & Mike[
   [ASIN:1594864241 Morgan Freeman and Friends: Caribbean Cooking for a Cause]]

5 comments about Culinaria the Caribbean: A Culinary Discovery.

1. Both my parents are from the West Indies (Barbados & St. Vincent) and I have seen a lot of cookbooks about the Caribbean. This was the first book that provided SO much detail and the pictures where so life-like. It transports you to the island with pictures rich in colour and recipes from every island. I loved this book so much that I got one for my mother!



2. OK that was just the title. Really and truly of COURSE you should visit the Caribbean - at every opportunity you get but in all honesty this is the BEST Caribbean cookbook to be published. This book gives you a peak into the kitchen of every Caribbean island. The recipies are authentic, the flavours are phenomenal, and it will make you miss "home". You know that family recipe that your aunt or grandfather won't give you?...it just may be in there!



3. This is a beautiful book! It not only covers the cultures of many of the Caribbean islands, with beautiful full color photographs and text, but it has a multitude of authentic Caribbean recipes. It even has recipes to blend your own jerk or Caribbean curry seasonings. I would highly recommend this book to anyone who loves the Caribbean.



4. I have looked high and low for a recipe for making marijuana brownies. Alas I have finally found one in print. All of the others look just as appealing mon!



5. These books provide a nice history of the cooking techniques but the recipes are hard to reproduce because the ingredients are hard to find. If you read cookbooks like they are novels then this is for you. This book in the series is particularly expensive. I'm not sure the price is consistent with it's value.

5 comments about Havana Salsa: Stories and Recipes.

1. .
   
   The last 10 years have brought a wealth of "growing up Cuban" memoirs, most notably "Waiting for Snow in Havana," "Tropicana Nights," and "Finding Mañana." Funny thing is, we just can't get enough of them. We guess it's because they bring memories of a Cuba we can only dream about -- the glory days of Cuba that are slowly fading in our memories.
   
   Viviana Carballo has added to the mix with a delightful account of her own rather eccentric family's experiences both BC (Before Castro) and after. Reading this book is a little like pulling up a stool and listening to the stories of a favorite (albeit a little saucy) great aunt. As in many homes of the time and especially in the better homes of Havana, Carballo's mother cooked only occasionally, mostly for holidays and special occasions. The real culinary magic was performed by Dulce, the Carballo's cook and a devout follower of Santeria -- a religion that combines African mystic belief with Catholic faith. It was here that Viviana Carballo first learned the basics of Cuban cuisine, in a kitchen that was quite literally watched over by the Gods.
   
   For those who survived the "revolution," no Cuban life story is without pain and suffering and Carballo's experiences are especially heartrending. Her father is branded a counter-revolutionary and locked up in one of Castro's gulags where he dies after two years of inhumane treatment. When she decides to flee the island, she must leave her husband behind, a horrible Sophie's choice that no woman should ever be faced with.
   
   Carballo seasons her narrative with some 70 recipes for Cuban dishes, some very traditional, although there is a strong emphasis on dishes from the mother country, Spain. Some are pure Gallego: you'd be hard pressed to find Blue Cheese Circles, St. James Almond Tart, or Christmas Turkey with Catalan stuffing on a traditional Cuban menu, but this broadening of the Cuban food repertoire only adds to this book's appeal. There is even a recipe for filloas, the Spanish version of French crepes. Thick and almost rustic in appearance, these hearty pancakes make a great wrapper for a wide range of fillings both sweet and savory.
   
   Cuban dessert fanatics (and we hear from them weekly at our website) will enjoy several rarely published dessert recipes including one for Brazo Gitano (quite literally Gypsy's arm) a classic jelly roll cake traditionally filled with sweet guava filling and topped with candied fruits and shredded coconut, but here stuffed with a citrus cream and garnished simply with powdered sugar and orange slices. Meringue loving foodies will be inspired by the capitolios, a chocolate cake-like confection topped with fluffy meringue -- although the author does admit to taking the easy way out and using a commercial brownie mix for the cake.
   
   We have only begun to sample the recipes, but one clearly stands out: a new twist on enchilado de camarones, a very typical dish of sautéed shrimp in a creole sauce, here made less typical with the addition of coconut milk and a bit of a spicy kick.
   
   Havana Salsa is an excellent read and the recipes are an added bonus!



2. A touching story of how promptly a life can change, and how cuisine and food memories tend to support us, even without knowing ourselves that food memories can sustain us emotionally



3. This is a lovely book full of great stories and great recipes. Loved it!



4. Havana Salsa:Stories and Recipes is just that, a wonderful recounting of a girl's life in pre-Castro Cuba with eccentric and very colorful relatives and family friends and the comfort foods they cooked. An excellent story teller, Viviana Carballo intertwines her stories with recipes that bring back nostalgia as the smells and tastes of Cuba come alive throughout this book. As a fellow Cuban I enjoyed the author's character descriptions, recounting of familiar places, interesting anecdotes and the many memories she shares with her readers. The recipes are easy to follow and characteristically Cuban. This little gem is a delightful read.



5. I really like that this is a cookbook that is not a cookbook....she provides such fabulous imagery of Cuba in its hey day. I am mesmerized by the tales and delight in completing an admittedly...."This is the way I remember it" recipe!

5 comments about Caribbean Cooking.

1. When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy!



2. It is a must have book. It is filled with many delightful entrees that you will enjoy.



3. The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef.
   
   CARIBBEAN COOKING is one of the books I kept as it's chucky jammed full of wonderful recipes. I really like the "Roast Veal with Black Sauce" on page 12, though I must confess, I could never eat veal, so I sub a regular roast and the result is delicious, really.
   
   Everybody's heard of jerk chicken, but how many of you out there have ever had jerk pork. Get this book, try the jerk pork recipe, you'll be amazed. But for me the piece de resistance in this book is the "Snapper Santiago". It is simply to die for. This is one cookbook that will bring mouthwatering joy to many a meal.
   
   Review submitted by Captain Katie Osborne



4. This book has some wonderful recipes. I was looking for a book that would give me a different recipe for Rice and Peas, but discovered other interesting recipes. I'm glad I bought the book.



5. The book is great, but I was very unhappy when I opened it and noticed there were no pictures. That may not be a problem for some cooks, but it's a problem for me. I'm just warning those who like to see picutres in a cookbook.

5 comments about Eating Cuban: 120 Recipes from the Streets of Havana to American Shores.

1. EATING CUBAN:
   120 Authentic Recipes from the
   Streets of Havana to
   American Shores
   
   By Beverly Cos and Martin Jacobs
   Introduction by Ana Menendez
   
   
   Most of us can get our hands on a ticket and travel to just about any place in the world we wish. Not so with Cuba, and it's been so for a long time. Soon, however, we may get to go, enjoy the night beat, savory foods and fun things Latino. Here's a chance to bring your Cuban food expectations up to date.
   
   Cuba has a large uniqueness. She lives under strict restriction of goods. Yet, by calling upon their many ethnic backgrounds -- Spanish, African, Chinese, French and Native American - and sticking to Cuba's geographical restrictions, some pretty interesting recipes result. The cookbook, Eating Cuban, presents recipes in six parts: The Roots, Creole Classics, Street Food, New Wave Cooking and Beverages.
   
   Check these:
   
   * Galician White Bean Soup with white beans, chorizo onion, green pepper, garlic,ham hock, collards and potatoes.
   
   * Creamy Pumpkin Soup: olive oil, onion, garlic, cinnamon, nutmeg, cream, pumpkin Cuban bread croutons and parsley.
   
   * White Bean and Potato Salad: Red potatoes, white beans, onion, vinegar, cumin, garlic, olive oil parsley and lettuce leaves
   
   * Sweet Potato Pudding: sweet potatoes, sugar, lime zest, cinnamon, egg yolks, cinnamon, rum and whipped cream
   
   * Pickled Onions: red and white onions, vinegar, allspice, oregano, bay leaves, peppercorns, a jalapeno chile.
   
   * Avocado Gaspacho El Bambu: avocados, lime juice, cucumbers, onion, broth, yogurt, fresh cilantro, red radishes, bell pepper, green onion tops
   
   * Guava Barbecue Sauce: Guava paste, tomato paste, molasses, vinegar, brown sugar, garlic, cumin, dry mustard, chile-garlic sauce, dry sherry and cilantro
   
   * Cream Cheese Ice Cream: cream cheese, sugar, fresh lemon juice, vanilla, heavy cream and milk
   
   At the end of the book find a Glossary of Cuban Ingredients and Cooking Terms, Sources for Cuban Cooking Ingredients and a list of Some Favorite places for Eating Cuban both in Havana and in the U.S.



2. TAKE IT FROM A CUBAN..THIS BOOK IS A TOTAL WASTE OF MONEY IF YOU ARE WANTING TRUE CUBAN CULINARY RECIPES...NOW IF YOU WANT NICE SCENERY PHOTOGRAPHY OF CUBA..THEN GO FOR IT..BUT A NICE CUBA TRAVEL BOOK GUIDE WILL DO, I GREWUP WITH EXCELLENT COOKS FROM CUBA AND SPAIN ...THIS BOOK DOES NOT COME CLOSE TO A REAL CUBAN CULINARY EXPERIANCE..SAVE YOUR MONEY..I DID NOT , BUT I DID RESALE IT!



3. This is a great resource for Cuban recipes, both new and classics. We have made many of the recipes and all have been delicious and easy to follow. Our family is full of excellent Cuban cooks and these recipes rate high on our list. The photographs certainly enhance the whole Cuban cooking and eatingexperience. Highly recommend it.



4. Very authentic, these are the same recepies my cuban family has been using for years.



5. This book is filled with nostalgic old fotos of Cuba and famous dishes that we all adore. The book is sectioned off by Raices (Our Roots), Clasicos Creolos (Creole Classics), Comidas Ambulantes (Street Foods), Cocina Nueva Onda (New Wave Cooking), and Bebidas (Beverages). Try out the Classic Cuban-Style Black Beans, Poast Pork Loin and Cuban Cold Pumpkin Salad. Delicioso!!!

2 comments about Puerto Rican Dishes (Cookbook).

1. A young man from that delightful island works at the local market, and sometimes delivers groceries to our home. He often eulogizes the young ladies of his homeland quite salaciously, particularly one Miss "Jay Lowe" (an odd name for a woman, but he seems to be quite smitten). As Christmas approached I spied this book's title in a long list of closed-out items in a catalog and ordered it for Manuel, hoping to ease his homesickness with a visual panegyric to San Juan womanhood. However it turns out that this is a cookbook, as any less prurient reader would have immediately gleaned from its title. So I instead made it a gift to Mrs. Higgensworth, née Ramirez, who can hold more than just a candle to any number of Jay Lowe's in or out of the kitchen. We have dined on delectable series of Puerto Rican entrees throughout the subsequent weeks - a marked improvement on the Panamanian specialties that Mrs. Higgensworth mastered in the kitchens of her youth. A masterful chapter on Puerto Rican desserts will be particularly debilitating to the waistline of any gentleman lucky enough to have a Latina vixen attending to his oven. Andelé!



2. good if you are familar with the receipts and have are handy around the kitchen