The Sugar Mill Caribbean cookbook : casual and elegant recipes inspired by the islands

From the celebrated food writers and Bon Apptit columnists who preside over the finest restaurant in the entire Caribbean come 250 recipes for island cuisine. This food, with its lively flavors and piquant juxtapositions of coolness and heat, sweetness and tang, is made fully accessible to home cooks everywhere

250 Sumptuous Island Recipes For Home Cooking From Bon Appetit Columnists.

publishers Weekly

columnists For Bon Appetit Magazine, The Morgans Also Own The Sugar Mill Resort In Tortola, British Virgin Islands, And So Are No Strangers To The Caribbean And Its Culinary Delicacies. The 250 Recipes Gathered Here Come Mainly From Their Restaurants' Menus, Which In Turn Draw From The Region's Cuisine And Ingredients. Directions Are Friendly And Straightforward Yet Detailed Enough To Help Even A Kitchen Tyro Succeed. Organized By Meals (sunrise Specials) And Main Ingredients (from The Fish Pot, Sugar Island Sweets), Recipes Range From Sweet-potato Waffles With Orange Butter To Such Late-day Libations As A Banana Daiquiri Or Coffee Rumba. Salad Specialties Include Hearts Of Palm Carnival, Brightened With Hot Peppers; Green Papaya Salad With A Mustard Dressing; And Green Bananas Simmered In Milk And Served With An Olive Vinaigrette. The Fish And Seafood Recipes Are Understandably Strong: Ginger-lime Scallops With Toasted Walnuts; Coconut Shrimp With Vegetables; A Variety Of Firm Fresh Fish Fillets Can Be Used In Dishes Like Fish With Tomato And Banana. Many Of The Recipes For Beef And, Especially, Pork, Use Barbecue And Grilling Techniques. Such Sauces As Major Morgan's Mango And Other Chutneys, Sauces And Salsas Accompany Many Recipes. (oct.)

In The Sugar Mill Caribbean Cookbook, The Morgans Show That You Do Not Need To Live In The Caribbean To Cook In The Island Style. In More Than 250 Recipes That Use Ingredients Easy To Find In American Groceries, They Demystify Island Cooking. They Celebrate The Many Roots Of Caribbean Cuisine - Native Carib And Arawak, African, Cajun, Latin American, And European - And They Make It Accessible To Home Cooks Without Sacrificing Its Authenticity Or Its Subtle Nuances. Caribbean Food Features Intense Flavors, Lively Combinations Of Spices, And Delectable Juxtapositions Of Coolness And Heat, Sweetness And Tang. From Their California Roots, The Morgans Bring An Emphasis On Fresh Seasonal Produce And A Light And Elegant Style. With Menu Suggestions For Sophisticated Entertaining, And With A Wealth Of Ideas For Simple And Terrific Everyday Meals, This Book Is The Ideal Companion For Travelers Who Have Visited The Islands And Want To. Recreate Its Cooking At Home And For Fans Of Global Cooking Who Want To Master A New And Fascinating Cuisine With Ease. Jinx And Jefferson Morgan ; Illustrations By Dorothy Reinhardt. Includes Index.