In "Modern Caribbean Cuisine", Wendy Rahamut demonstrates the new directions into which Caribbean cooking is now moving. While influences from all over the world have been assimilated, an essential integrity remains, and these recipes could have come from nowhere else but the islands of the Caribbean. Fusion has long been a feature of the Caribbean cuisine: traditional recipes represent a rich inheritance from African, Indian, and European ancestors. In this collection, Wendy Rahumut emphasizes the importance of using indigenous ingredients and putting them in the mix to create a 'fresher, tastier, spicy and delicious cuisine'. The result is a celebration of the Caribbean flavours as they are today. "Modern Caribbean Cuisine" is an extension of Wendy Rahamut's first Caribbean cookbook Caribbean Flavors.
- ISBN10 1405026308
- ISBN13 9781405026307
- Publish Date 24 August 2006
- Publish Status Out of Print
- Out of Print 8 November 2012
- Publish Country GB
- Publisher Macmillan Education
- Imprint Macmillan Caribbean
- Format Paperback
- Pages 328
- Language English