5 comments about America's Founding Food: The Story of New England Cooking.

1. Yes, a scholarly book, with illustrations. Yawn. If you seek anything more than research and the occasional black and white illustration, look elsewhere. I'm sure the authors are being "celebrated" within their communities, but the hype is just that; hype. The cover of the book is the only colorful, exciting thing about it.
   
   Not that I was expecting a cookbook, but it does not appeal to a wide range of people, and that is a flaw. The authors therefore come across as if they must be glad to be part of such an "elite" group of people who "get it," while the rest of us are simply ignorant.
   
   Also, this is definitely not for the foodies.



2. This is a fascinating story that uses food to debunk many of the myths about New England that we learned in school. Here you will find the real story behind the English reliance on Indian corn, the origins of chowder, and the ways dishes such as baked beans were used to promote one social group over others. This is history at its best--fun, factual, thoughtful, coherent, and readable.



3. Americans still think particular New England foods and menus, like Thanksgiving dinner, Boston Baked Beans, and boiled Maine lobster, are important parts of our American identity. This highly informative book tells us why these and other New England dishes were important to many generations of Americans, and continue to be part of our American heritage.
   
   With wit and erudition, the authors separate fact from fiction through careful analysis of some hoary traditions. Along the way, they left me chuckling over such food-lore gems as the Adams-Jefferson dispute on when to serve pudding and the controversy concerning the "authentic" way to make Rhode Island Jonny cakes, with one side declaring that the other's was "hick feed."
   
   There's something here for just about everyone interested in American history or the history of food. From a discussion of the economic motivation for setting up those quaint New England fishing villages to the environmental implications of animal husbandry (which the English colonists introduced into New England), we learn to think somewhat differently about New England's past. Along the way, we get a glimpse of American home life as it was lived, particularly in the 18th and 19th centuries, in New England--the houswife who worries that she's too late bottling her plums and the little boy whose mother's "fire-cake" is such a treat. This book makes you feel like you are in those kithcens. Boiling a hundred oysters to make Oyster Ketchup, helping to butcher a 280-pound hog, these New England cooks were really something!
   
   While it is a history and not a cookbook, this book gives both cooks and history buffs the solid information we need to separate the wheat from the chaff in terms of New England food lore. It offers a chance to see what New Englanders ate, and why, and most tellingly, what they thought about their food.



4. Although we know that armies march on their bellies and that the search for food has played a crucial role in building societies, the writing of history has often neglected this important subject. Only recently has food history taken its place alongside more conventional approaches to history-writing. This book is a fine example of the new interest in food history.
   
   What impressed me as I read it was how little I had known before, and how much I was learning about what New Englanders ate throughout the region's history. We've all heard about Boston baked beans and Indian pudding, but I didn't know about the gingerbread that colonial militamen nibbled on muster days. Nor did I know that bear was considered even better eating than venison by the Massachusetts Bay colonists. One nineteenth-century writer asserted that cod fish was to New England what roast beef was to England. What struck me most, however, was how the authors discuss the colonial revival of the late nineteenth and early twentieth centuries and how that period shaped our ideas of "historic" New England. What we think of as New England's historic foods--the "first" Thanksgiving meal, those Boston baked beans--were partly based in fact but were mostly the invention of the colonial revivial.
   
   The ways that people use their traditional foods to represent their culture are described in fascinating detail in America's Founding Food. There's a wealth of detail here, but also a great story about what food meant, from the settlement of New England to the revival of the region as a destination for those interested in America's roots. This is a substantial, thoughtful book.



5. My New England bookshelf groans under the weight of historical studies focusing on the politics, theology, intellectual life, industry, and notable people of the region. These are all worthy if well-worn subjects. Then there's the New England tourism industry, selling "ye olde" Boston baked beans, clam chowder, and Indian pudding as vaunted, almost sacred, symbols of the region. Here, finally, is a book that explains the connection between the two, taking both the history and the food seriously.
   
   There are many surprises here, for instance that turkeys were often boiled and garnished with oyster sauce when served for special feasts, and that the first English to settle the region grew corn because their wheat crops mostly failed. This is a careful, food-oriented story, with lots of detail on what people ate, and how it was processed and preserved as well as cooked. It's also interesting to learn what average families wanted to eat when they were dining on their daily pottage.
   
   The authors use memoirs, letters, and novels as well as cookbooks to uncover what New Englanders thought about the foods they ate. This is a compelling account and a detailed study, with lots of good stories to leaven the Boston Brown Bread. Whether you're interested in the ways gingerbread recipes changed from the court kitchens of the Middle Ages to the farm kitchens of New England, or in the reasons why a wallflower cuisine like New England cooking became enshrined as American food, there's something here for you.

1 comments about Mayan Cuisine.

1. A food rich in flavor to begin with, but taking on the best traits of other traditions of cuisine - Spanish, French, Asian, Caribbean, and so many more - it's one way to describe the food of the Maya. "Mayan Cuisine: Recipes From the Yucatan Region" is a look at the delectable food of the Mayan people, with step by step guides and full color photos to help one emulate the authentic Mayan flavor in their own kitchen. With Dishes like: Meat-and-Rice Stuffed Leaves, Tamale Pie, Yucatan Breakfast Sausages, and more, "Mayan Cuisine: Recipes From the Yucatan Region" is a must for any ethnic cookbook shelf or for anyone looking for a different taste to sink their teeth into.

5 comments about The Dance of Spices: Classic Indian Cooking for Today's Home Kitchen.

1. This is an excellent cook book and a must-have for every kitchen; each dish is very tasty and delicious.



2. I am relatively new to Indian cooking but this book provided easy-to-make recipes that were quite appetizing; each recipe has the author's own personal story, making it an interesting read as well.



3. All the recipes that I have tried from this book have turned out to be excellent. The book is very fun to read, with some interesting childhood stories from the author. The dishes are very easy to make and all of them are extremely delicious. This book is meant for anyone who enjoys cooking a wonderful meal for their family.



4. I was always on the look-out for recipes that covered Indian cooking methods from the basic foundation of making your own spices to elegant pairings of traditional Indian and Western ingredients. When my husband came home with 'The Dance of Spices', given to him as a gift at a seminar, I was surprised by the level of detail, care, and passion. Things that my mother cannot explain to me because of the miles between us, Laxmi has done comprehensively in her new cookbook. I have learned simple techniques like how to make my own ghee at home, understand the marriage of spices, and most importantly, how to make finger-licking Indian food in a San Francisco home. I hope you all enjoy this book as much as I have.



5. As a non-Indian, I had no idea where to begin with cooking Indian food. It all seemed so complicated and alien. Enter this book: extensive descriptions of what should be in your pantry and what to use it for, spice blends, oils, rice, chapati, and so much more it makes my head spin! Granted, the author is a little hardcore when it comes to prep, shortcuts are easily found (she wants you to grind all your own spices and blend them right before cooking, blanche tomatoes, make your own cashew paste, and other VERY time consuming and unnecessary things that I doubt anyone does unless they just have to). I recommend this book to anyone who wants to learn about Indian cooking, not just recipes, but the principles of putting together a fragrant and flavorful dish with spice.

No comments about Traditional Dominican Cookery.

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 One Spice, Two Spice: American Food, Indian Flavors.

1. I love the way this cookbook brings together two different cultures to produce amazing recipes. I actaully found this book easy to understand because of the full detailed glossary that explains all the indian spices (which not many indian cookbooks do!) My personal favorite recipe is the black pepper shrimp. I have tried this dish at the restaurant, Tabla, and would never think it is possible to make at home but it turns out that it's a really easy dish to prepare. If you want American food with an Indian kick I highly recommend this book!



2. Simply, it's a GREAT book. There are very few books of this category an d caliber in the market ( internationally). It may not be so very simple for a home maker to re create most of the dishes, but, cooking is a about an individual's personality. So, use the ideas contained and get an insight about what all went into the making of the great restaurant Tabla. A great learning tool for an avid cook who want s to play with the nuances of Indian cuisine - with a western perspective. I am sure this book and if there are more to follow will gather a place of importance in the world of Indian culinary references in the western hemisphere
   I really wished the authors had put in some more pictures and nicer ( modernized) versions of their renditions at Tabla
   Buy the book from amazon. com and not the third party =- you can make use of the free shipping program that amazon has ( if you buy something else too!)
   AJ
   ( its a "kid's review since I did not want to give my identity... so, take it for what it's worth)



3. I really wanted to love this book but found myself disappointed. On the positive side, the author, a chef at a New York eatery, Tabla, sounds like a very interesting person. His introductions to the recipes share both his personal story and a little history about the recipe. Unfortunately, none of the recipes I tried justified the time or expense and effort in securing some of the more exotic ingredients. This is not to say that they were bad, they were fair to good. The lamb and chicken recipes were acceptable as was the cucumber soup. The book is heavy on fish but again, the result did not justify the effort. I was disappointed that there were no dessert recipes.
   
   The book contains photographs but they have that dated feel one gets from the promotional magazines they keep in hotels. They are okay but far from exquisite, which describes this book.



4. I love the title. I love the idea of cooking American food with Indian spices. However, this book seems dedicated to keeping its secrets from the public.
   
   Amateur art direction gives us pages printed in brown and lime, with page numbers in unreadable screened lime. Squares of too-heavy lime green are plopped over the brown type lists of ingredients, making them totally unreadable. Throughout the book, the type lines are too long for the page width, leaving much information lost somewhere in the spine. None of this crowding is necessary, as there are plenty of white pages that could have been utilized. Nice crisp black type in a larger size might have saved this book from the Unreadable category in spite of the cheap paper its printed on and the smudgy looking color photos. But no. We're left to stand in our kitchens with magnifying glasses and flashlights. The joy of cooking it's not. If I were the author, I'd be seriously ticked. Seriously.



5. Title: One Spice, Two Spice
   Format: Paperback Cookbook
   Authors: Floyd Cardoz with Jane Daniels Lear
   ISBN: 0-06-073501-5
   Published By: HarperCollins Publisher
   Review By: Diana Rohini LaVigne, Indian Life & Style Magazine
   
   One Spice, Two Spice is a wonderful adaptation of Indian cooking for the American palette. Beginning with the essentials needed for cooking with Indian spices, this cookbook is easy to read with large print and provides very detailed instructions on how to bring together simple ingredients to make exotic dishes with Indian flair.
   
   Rice dishes are an especially fantastic array and complement the entrées featured in the book. Entrees include chicken, fish and vegetable dishes with wide selections of recipes to keep cooks happy trying new things daily.
   
   There is no shortage of recipes in the 298-page One Spice, Two Spice cookbook. The recipes are easy to understand and woven with simple exotic graphics that allude to the origin of the spices used. Henna like graphics and mosaic patterns mark the inside pages of this wonderful addition to any one's cookbook library.

5 comments about Ajanta.

1. I bought this book after stumbling into the Ajanta restaurant in Berkeley. My friend and I were incredibly hungry and were craving Indian food- and Ajanta was the only restaurant left open on the top part of Solano Avenue.
   
   I am soooo glad I accidently stumbled into that restaurant! That night they were having a party for Lachu Moorjani, who had just put out his cook book. I remembered really enjoying the cuisine (especially all of the dipping sauces used for the samosas), so I thought I should get the book and try recipes.
   
   Me and my family have tried numerous Indian recipes from online as well as in other cookbooks, but the results are always substandard....sauces are drippy, no taste, spices aren't just right, etc. And when it is so easy to get good Indian food in Berkeley, I would just give up trying to cook my own Indian food...until I found Ajanta!
   
   And now I live in a smaller Midwestern city with limited Indian restaurants (I think there are maybe one or two here)---I am soo appreciative of the book!
   
   The Ajanta recipes are fabulous! Between my sister and I, we have made about 8 recipes- all of which turned out well, if not extraordinary. None were disappointing! And all were so tasty! I am so excited!! If anyone loves Indian food, this is the book for you.



2. I have made five of the recipes so far and each has been a complete success. The only challenge, as another reviewer has mentioned, is compiling the necessary spices. Ajanta restaurant sells a spice box called "Shanti's Spice Box" for about $30 which is available on their web site. I've purchased two - one for myself and one for a friend. The ingredients in the box are in quantities proportional to their use in the cookbook, so pretty much everything you'll need is there. The spice box makes following these recipes really easy. The cooking techniques may seem a bit different, but they are well-explained and straight forward. Just read through your recipe completely and have everything ready before you start and it will be a success! Two favorites: the green bean and potato recipe shown on the cover and the prawns bhuna masala.



3. My first experience with Indian food was back in 94 at Ajanta located on Solano Avenue in Berkeley, and I've fallen in love with Indian food ever since. The problem was, however, everywhere I went-- NOTHING compared to the dishes Mr. Moorjani created at his restaurant and I always craved to return to the area just to try what delightful creations he's created for his ever changing menu. SO I was extremely pleased when he published this cookbook, AND even more impressed when a novice like me tried to make 4 of the dishes and it came out just like the flavors at the restaurant. The recipes seem complicated, but if you enjoy cooking and love Indian food, the directions are detailed, easy to follow and worth the time and effort. The dishes are perfect to feed 4-6 people and I think the appetizer dishes ( i.e. portobella mushroom/asparagus) are ideal for an impressive potluck dish. Not only do you get GREAT recipes, but I appreciate the variety of flavors that reflect the different regions of India.



4. We've tried a number of Indian cookbooks over the years, and the recipes have always seemed easy but produced very mediocre, often bland, results. This cookbook has the authentic recipes clearly explained. We've made a number of the dishes and they have turned out exactly as the dishes found at the restaurant (i.e., delicious!). I don't have trouble finding all the ingredients at nearby Indian/Middle Eastern grocery stores. But one issue is that there are some classic vegetarian dishes that I wish they would have added: Palak Paneer (spinach with homemade cheese), Chole (curried chickpeas), and Dum Aloo (dry-cooked potatoes with lots of spices). Also, the Aloo Gobhi recipe is quite flavorful, but should be a little less oily in my opinion. Otherwise, this is a really great resource for some classic Indian main dishes, appetizers, and desserts. It's been especially useful since the restaurant is a bit pricey, and we've gone out to eat less frequently now that we have kids. Thanks, Mr. Moorjani!



5. This was my first time preparing Indian food. I found the recipes easy to understand, follow and to prepare. I have since used this cook book several times and now have made a goal to make all the wonderful food in this cook book. Just writing this review gives me the urge to cook Indian food tonight! Enjoy

5 comments about Complete Indian Cooking.

1. First off, we bought this book because it was the only Indian book we could find with a recipe for Gulab Jamun. That brings up an issue of mine with the book, however. The author refers to things by their western name, and only occasionally by their proper name. Gulab Jamun, then, is called "deep fried milk pastries" in the book. It sort of loses its authenticity this way. Additionally, I have yet to visit an indian restaurant which has their menu in english. And not for lack of trying, really. We do indian a lot. This means, though, that if you're looking for your favorite indian dish from a restaurant, you may be stuck reading through the book finding a recipe that seems like it's the one you like.
   
   The other issue I have with it is it appears that there was very little quality assurance involved with this book. The recipes, it seem, have all the ingredients listed to the left. However, as you begin to go through the recipe, you will find that some of the ingredients listed are simply not used in the recipe. This is not because they aren't used, I think, but because the author simply forgot to include them.
   
   I think most cooks however, can overcome that. The pictures, as others have mentioned, are very nice. The paper is also very nice. Perhaps not something you'd really want to have in the kitchen (for fear of damaging it), but nonetheless would make a great addition to a library in general.
   
   The quality of the recipes themselves is also up for subjective interpretation. Most indian food (per tihs book) is not particularly complicated. There's a lot of ginger, coriander, cardamom, turmeric, and lemongrass involved. Generally this is pureed, added to an ingredient, and then it is either made into a soup (such as the halibut soup early on in the book), or into a grilled item (such as the tandoori chicken later in the book). The recipes themselves are very short. Often four paragraphs of 2-3 sentences each. "combine these four ingredients, puree, set aside. combine another four ingredients, prepare, then add previous four ingredients and cook on high heat in a wok." It is certainly very possible to cook with such recipes, but not customary by the cookbooks (of many cuisines) we are accustomed to. I think this may also be part of the omissions mentioned above.
   
   The food tastes fine. It is definitely indian, but has a very strong thai influence, it seems. With all the ginger and lemongrass, that's not hard to understand.
   
   I am generally happy with my purchase, but might go for a more traditional black-ink-on-white-paper book if I were to consider buying another indian cookbook.



2. As many have said, the book itself is of very high quality, with some of the best photography I have seen in a cookbook. The positive qualities end there. The actual food is dull in appearence, bearing little or no resemblance to the vibrant photographs. How it looks isn't important, however; the taste is what matters. In this department, "Complete Indian Cooking" (which is really neither "Complete", nor "Indian", nor "Cooking") can be charitably described as a miserable failure. The taste is as bland as the appearance, and the times and temperatures given for cooking often leave the food either under- or over- cooked, rendering the lentils hard and the chicken rubbery.
   
   I would strongly advise against buying this book.



3. I have had this book for a while and love it. The recipes are easy to follow and the food always tastes good, and once you get the hang of it you can improvise them to suit your taste. However I think the meat recipes are better than the vegetable ones.



4. EVERYTHING IS HERE!! From descriptions of all the unique spices and how they are used to the different types of rices and legumes and when they are appropriate. Everything is explained in the recipes, numbered, and one step at a time, as well as, every single dish is photographed so you know what you're aiming for. I love to cook, but cannot cook creatively without the assistance of a good recipe and teacher - this book is the best!!! And I have a lot of cookbooks.



5. No problems with "mush" as stated by previous review. Some people just can't cook.

5 comments about Samayal: The Pleasures of South Indian Vegetarian Cooking (Winner Gourmand World Cookbook Award).

1. I am a connoisseur of South Indian cuisine, especially from the Palakkad and Tanjore regions the author covers in the book. How I looked forward to getting this book and cooking up what I like most!
   
   Recipes are authentic and excellent. Like Gramdmom's...
   
   Book flow can do better with a list of contents and an index. Perhaps the second edition will have them...



2. Like another reviewer, I had a hard time following these recipes. Many ingredients are given in Hindi -- for example, "brinjal" or "hing powder". I know that it is possible to google these things, but it's still an unexpected nuisance. Additionally, the chapters run right into each other without a break. There is no index. There are pictures of dishes, but you'd be hard pressed to find the actual dishes because... no index.
   
   I believe that many measurements are also off. As an example, the rice pudding recipe calls for 12.5 cups milk(!!) and 2 tablespoons of rice. Many recipes call for 1/4 cup of vegetables. Erm. I have no doubt that the book was originally published with metric units and converted unsuccessfully to English units.
   
   Some day, there will be a nice book for non-Indians on South Indian food -- until then, I think I'll have better luck with recipes from the internet.



3. I own several popular books specifically on South Indian Cuisine (Dakshin, Curried Favors, Healthy South Indian Cooking)... While the others are not bad, this is the first book I reach for if I am cooking South Indian food. The recipes use basic indian ingredients (unlike some of the other south indian books - Dakshin is way too elaborate; uses a lot more ingredients for the same recipe); The instructions are easy to follow and the measurements listed generally work fine. The book also has good color photos (but Dakshin's photos are better).
   
   My biggest complaint is the lack of detailed organization of the book... There is some organization based on broad, sensible categories (helps me to look for recipes I need). But each of these categories contain tens of recipes and you have to browse through the pages to find what you are looking for. I just noticed a new book by the author that seems to have more detailed table of contents, but I don't own it yet.
   
   Also, it would have been nicer had the author devoted a few pages on explaining the basic ingredients. So, if you already don't own an Indian cookbook, you may need to google some of the terms used, but the process is fast and works well. If you need more help in this department, "The Indian Grocery Store Demystified" by Linda Bladholm might be a good place to start. Please note that this book also suffers from some organization problems!
   
   In an ideal world, I would have given it four stars for its lack of table of contents and the absence of an index, but the recipes are simply great (and hence, the five stars). I cannot believe that I can make such great "vengaya sambhar" and "tomato rice" among others. In my opinion, the main strength of this book - simplicity without compromising authenticity. Now, if only I could find a similar book for South Indian Non-Veg...



4. It is the best second generation tamil vegetarian cookbooks around.... Most recipes use very little oil and are high in protein... It is beautifully illustrated and has great authentic recipes....



5. Frankly, I am surprised on the number of high ratings for this book. I have had this book for over a year. It seems that maybe the original version of the book was in Tamil and this is a English translated version. Be what it may be, the overall quality of the english leaves much to be desired. While the book has a extensive List of contents, it is missing an index section.
   One of the biggest deficiencies of this book is the generally cryptic and often times confusing method of preparations. Even with 15 years of cooking experience in Indian food, it is often difficult to follow her directions. Quantities are vague, steps are missing, cooking times are unspecified, and frankly you are left scratching your head many times. Now I guess people who are already fimiliar with this particular style of regional cooking maybe be better able to decipher the recipes, but I have yet to prepare one satisfying dish from this book. I would not buy this book again, and it is hard to recommend this book in this present form. The recipes may be great, but with such garbled directions it is hard to judge the quality.

5 comments about Authentic Recipes from Jamaica (Authentic Recipes Series).

1. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



2. There's always room for another Jamaican cookbook on the market. What makes Authentic Recipes From Jamaica appealing is a blend of traditional and new dishes gathered from the island's chefs and restaurants, paired with over 60 color photos shot on location. From a Smoked Marlin Salad created by James Palmer of Strawberry Hill to a variation of the classic Fricasseed Chicken created by Norma Shirley of Norma at the Wharfhouse, including pepper sauce, catsup, chili and thyme, it's these originals which delight.



3. First let me say the only reason I gave this book 1 star to is offset the multiple "reviews" done by a reviewer with over 37,000 reviews, every one of which is 5 star. This reviewer is actually a company that uses volunteer reviewers, many of which openly charge a fee to the author to review their book. Why does Amazon permit this? It devalues the whole premise of readers giving insight for others who are purchasing sight unseen.
   
   My actual review of the book would be 3 stars. The photography is gorgeous. The recipes are pretty good and cover a range of foods. The downside is that many call for ingredients that many people don't have available locally. In my experience, being an accomplished cook and owning dozens of cookbooks, this is one more for the coffee table than one that will get much use in most kitchens.



4. I have been making my own Jamaican food for many years, but wanted to branch out from my usual recipes. This was a great book to start with. The recipes are basic enough for a mainlander to use and find the ingredients! Tasty recipes! and you will learn about the great island country as well!



5. I've made several recipes from this book and all were excellent and tasted authentic. I would definitely recommend purchasing this.