Taste the Islands - by Hugh Sinclair & Cynthia Verna & Calibe Thompson (Hardcover)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br>Enjoy a fun and delicious journey through the Caribbean in this vibrant collection of gourmet and home-style recipes. Hugh Sinclair and Cynthia Verna, known as "Chef Irie" and "Chef Thia" on their television show Taste the Islands, introduce ingredients and flavors that open windows into the region's many cultures. Sinclair and Verna share their own recipes as well as traditional island favorites. Starting with "stop gap" snacks like fritters made from malanga root and continuing through desserts and cocktails, they include refreshing salads like pineapple pepper slaw, soups with "a healthy dose of soul" made with bases such as calabaza pumpkin or black beans, and main dishes such as curried goat or mussels chorizo in mango coconut sauce. From the authors' home nations of Jamaica and Haiti to St. Lucia, Barbados, and Trinidad and Tobago, the communities represented in these dishes have deep histories. The recipes feature both native and colonial food traditions that have been passed down for generations and showcase African, European, Middle Eastern, and Asian influences. Sinclair and Verna also incorporate tastes and techniques from their international travels, capturing the eclectic variety of Caribbean cuisine today. Filled with colorful photographs and infused with the joy of two expert chefs celebrating the foods that are closest to their hearts, Taste the Islands brings the places, histories, and rhythms of the Caribbean into your home kitchen.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Co-hosts of PBS's Taste the Islands, Chefs Irie (Sinclair) and Thia (Cynthia Verna) here offer recipes from their home nations (Jamaica and Haiti, respectively) and beyond, delivering a celebration of Caribbean food and culture. Recipes incorporate gourmet and homestyle approaches to a wide range of dishes. The authors incorporate their knowledge of the region's history, noting native traditions and colonial influences, as well as the variety present in today's Caribbean cuisine, influenced as it has been by the international nature of the contemporary culinary scene. This perspective results in a nuanced approach which is enriched by the joy the chefs clearly find in their work. Behind the scenes photos interspersed throughout create the feel of a personal connection with the authors and a short introduction to each recipe allows the chefs to speak about their inspiration for the dishes, and often infuses a note of humor. A glossary defines ingredients that some readers may not be familiar with, and a list of substitutions will assist those who can't locate some ingredients in their area."--<i><b>Booklist</i></b><br><br>"Sinclair and Verna, hosts of the eponymous PBS cooking show, along with their producer Thompson, share their passion and knowledge of Caribbean cooking in this flavor-packed collection of zesty island favorites. Surprises abound, such as Carni Stoba, a meaty beef stew with potatoes, tomatoes, ginger, and papaya; irresistible guava and cream cheese phyllo tartlets from Cuba; and a spicy Cajun shrimp salad, in which shrimp are served atop bell peppers, almonds, orange slices, cranberries and peas, then dressed with a pineapple dressing, creating a mouthwatering array of flavors. Bright citrusy sides such as mango jicama salad and pineapple pepper slaw, as well as Cou-cou, a cornmeal-based dish laced with Cajun seasoning, offer visual and textural variety to any plate. Rum lovers are sure to appreciate the luscious, velvety coconut rum pumpkin soup (which calls for a cup and a half of dark Caribbean rum) as well as an indulgent papaya cocktail--a blend of orange and lemon juice, grenadine, rum, and fresh basil. This terrific recipe collection will easily appeal to fans of Caribbean cuisine as well as those yearning for island life."<b><i>--Publishers Weekly</b></i><br>
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