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Original Flava

Original Flava
Author: Craig McAnuff
Publisher: Bloomsbury Publishing
Total Pages: 440
Release: 2019-08-22
Genre: Cooking
ISBN: 1526604876

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Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen! We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake. The most important thing, we think, is the togetherness food brings – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!


Natural Flava

Natural Flava
Author: Craig McAnuff
Publisher: Bloomsbury Publishing
Total Pages: 397
Release: 2022-01-06
Genre: Cooking
ISBN: 1526631865

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This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..


My Modern Caribbean Kitchen

My Modern Caribbean Kitchen
Author: Julius Jackson
Publisher:
Total Pages: 179
Release: 2018-07-24
Genre: Cooking
ISBN: 1624145817

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Inspired by his childhood in St. Thomas and his current position as head chef at Fat Turtle on the island, Julius Jackson brings a collection of Caribbean recipes that are as diverse as his talents and notoriety. Not only is he a well-known, award-winning chef, but a respected Olympic boxer as well. Drawing from West Indian, Cajun, African and traditional Caribbean cuisine, Julius encourages beginning and experienced home-cooks to play with these unique and bold flavors that are inspiring trendy Caribbean restaurants all over?including Pearl NYC. Recipes include Johnny Cakes with Cheese, Seafood Kallaloo, Curry Mutton, Pigeon Peas and Rice and Tropical Fruit Punch that will wow guests or spice up a weekday dinner. Readers will not want to miss Cooking from Paradise Island?s take on Caribbean dishes from the vibrant culinary melting-pot of St. Thomas. This book will include over 70 recipes and 70 photos.


Honey Flava

Honey Flava
Author: Zane
Publisher: Atria Books
Total Pages: 0
Release: 2012-08-11
Genre: Fiction
ISBN: 9781476710556

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Another in the Zane bestselling Flava anthology series—a readable feast of eroticism—as she collects sexy stories featuring an African American and Asian mix of characters, including an original story by Zane. These are juicy spicy short stories about romance and erotica that crosses color lines with vibrant interracial romances between Asian and African American characters. so rather than give away the plots, how about a few teasers—a series of lines serving as samples: From "The Meaning of Zhuren:" When Dirk asked Jean how to say "master" in Chinese, the first time they dated, she answered, "Zhuren." Little did she know what "Zhuren" would mean to her in the coming days. From "Pins and Needles:" When she turned around, she was holding onto a thin black vase inscribed with a yellow diamond and a red Kanji character. Sticking out of the top of the vase was a set of acupuncture needles. "No," I said, shaking my head. Miki smiled, with a glint in her eye that said she had me right where she wanted me. From "The Dragon's Breath:" He began at the shoulder and wove the rope--over and around, tucked, pulled and then over and around again—until it reached her wrist...His fingers were elegant and swift as he made the loops into a golden crochet pattern over her skin. From "Geisha Girl:" The next few hours were spent dancing with Chika, pouring tea smiling at unsuspecting patrons. None of them knew who she was inside. None of them knew what she wanted.


The Real Taste of Jamaica

The Real Taste of Jamaica
Author: Enid Donaldson
Publisher:
Total Pages: 160
Release: 2001-07-30
Genre: Cooking, Jamaican
ISBN: 9789766370213

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The Real Taste of Jamaica takes food lovers and cooks the world over into Jamaican homes, kitchen and restaurants to sample the full range of native cuisine prepared by local housewives, cooks, restaurateurs and roadside 'jerkies'. Enid Donaldson presents her dishes with flair and imagination, delicately spiced and flavoured with curry, scotch bonnet peppers, jerk sauce, pimento, nutmeg, rum and a dash of typical Jamaican humour. 'Stamp and Go', 'Dip and Fall Back', 'Mannish Water' and 'Matrimony' conjure up images that do not disappoint when tasted. Traditional recipes are included for those who would like to recapture childhood memories. The section, 'Ole Time Someting', contributed by noted journalist and talk-show host Barbara Gloudon, captures the memories and magic of Jamaica kitchens and homes of yesteryear. 'Out of Many, One Pot' aptly describes Jamaica's culinary motto, capturing the rich and exciting blend of Native Indian, Spanish, British, African, East Indian, Chinese, Jewish and Lebanese cuisines.


Jerk from Jamaica

Jerk from Jamaica
Author: Helen Willinsky
Publisher: Ten Speed Press
Total Pages: 194
Release: 2012-07-03
Genre: Cooking
ISBN: 1607744589

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When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style. An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more. Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke. Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica. Previous edition sold more than 75,000 copies. Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald


The Complete Caribbean Cookbook

The Complete Caribbean Cookbook
Author: Pamela Lalbachan
Publisher: Tuttle Pub
Total Pages: 304
Release: 1994
Genre: Cooking
ISBN: 9780804830386

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Presents an historical overview of the two main regions of the Greater and Lesser Antilles, and shares recipes from both regions for appetizers, main courses, and desserts


POLPO

POLPO
Author: Russell Norman
Publisher: Bloomsbury Publishing USA
Total Pages: 325
Release: 2012-10-30
Genre: Cooking
ISBN: 1608199096

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A sophisticated collection of 120 lesser-known Venetian specialties from London's edgy Soho district restaurant is complemented by sumptuous photography and includes such option as warm duck salad with beets and walnuts, crispy baby pizzas with zucchini and warm autumn fruits with amaretto cream. 25,000 first printing.


Caribbean Cookbook

Caribbean Cookbook
Author: Rita Gwendolyn Springer
Publisher: Wordsmith International
Total Pages: 160
Release: 2008-05
Genre: Cooking
ISBN: 9789769515321

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Rita Springer is a culinary icon in the Caribbean. Her original Caribbean Cookbook, first published in 1968, is a paperback classic and continues to be widely used throughout the Caribbean. This new edition's elegant format, with her recipes accompanied by high quality photographs for the very first time, is a fitting tribute to her lifetime's work. Rita's comprehensive repertoire of West Indian recipes are simply written, using a wide variety of fresh ingredients to make tasty, wholesome food for everyday living and entertaining in Caribbean style.