The Story
Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about. Associated PressAn eyeopener for people who are unaware of the diversity of that regions cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The regions distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz. Kansas City StarScores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but Ill have to refer you to the book for those items. Josef Mossman, Des Moines Register
Description
Mrs. Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about. Associated PressAn eyeopener for people who are unaware of the diversity of that regions cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The regions distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz. Kansas City StarScores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but Ill have to refer you to the book for those items. Josef Mossman, Des Moines Register
