Cookbooks

A B C D E F G HI J K L M N O P Q R S T U V W X Y Z

Melinda and Robert Blanchard
At Blanchard's Table : More than 200 Simple, Sensational Recipes from the Authors of A Trip to the Beach
Mar 2003
Random House Inc.

In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.

Norman Van Aken
New World Kitchen: Latin American and Caribbean Cuisine
Mar 2003
HarperCollins Publishers

Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color "family." The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations.

Douglass Rodriguez
Nuevo Latino: Recipes That Celebrate the New Latin American Cuisine
May 2002
Ten Speed Press

Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.

Rainer Zinngrebe with Rodrigo Torres Contreas
Small Bites, Big Taste: Innovative Recipes for Entertaining
Apr 2009
Marshall Cavendish Cuisine
The strongest influence on Chefs Rainer Zinngrebe and Rodrigo Torres Contreas’ cookbook seems to be the equator. In the proper sun-induced spirit, the chefs suggest you relax, and “drink some wine while you are cooking.” Then, with an artistic eye and masterful hand, they meld the cuisines of Latin America, India, and Asia in the recipes that follow. The focus of the book is carnivorous and savory; it covers fish, meat, and poultry. The dishes vary in difficulty, from a one-step Asian-style guacamole with Blue Corn Totopos to a more professional level, as with the “Jamaican Jerk Marinated Pork Spring Rolls with Roasted Tomato Habanero Sauce.” Zinngrebe and Contreas’ intend their book to inspire epic dinner parties, bathed in sunlight and surrounded by friends. To what latitude you bring the party is your choice.
Steven Raichlen
The Caribbean Pantry Cookbook: Condiments and Seasonings From the Land of Spice and Sun
Sep 1995
Artisan

With the Caribbean Pantry Cookbook, you can bring the joyous flavors of the Caribbean to your table all year long. The Pantry cookbook includes 70 recipes some for Jerk Seasoning, Mojito, Banana Chutney, Jamaican Gingerbread, Passion Fruit Rum, and other island favorites.