Recipes: The Cooking of the Caribbean Islands


The straight recipes companion to the hardcover edition, Recipes: The Cooking of the Caribbean Islands features recipes such as Grenadian breadfruit vichyssoise, Cuban brazo gitano, and Jamaican guava pie, as well as details on how to wrangle a coconut for newcomers to coconut milk-making.

Beginning in the late 1960s through to the late 1970s, Time-Life released twenty-seven cookbooks under the title Foods of the World, introducing Americans to some of the most influential culinary cultures across the globe. Long out of print, these cult classics still provide some of the most authentic recipes of the world's great cuisines.

Spiral-bound soft cover.

Edition: 1972.

Condition: Clean interior, with the bulk of the wear taken by the exterior.

Measures ~7"x9". 144 pages.