Caribbean cuisine: An excursion through the traditional and the contemporary
[Ms Magda Pollard asked me to review this recipe book. ] Published in Stabroek News - 17 December, 2006 Baked eel and crapaud soup are two interesting foods which we will not find on many Guyanese menus. The recipes for these and many other interesting dishes are in the book An Adventure in Caribbean Cuisine produced by the Caribbean Association of Home Economists (CAHE). CAHE was founded in 1972 and has membership from among home economics educators, health educators, nutritionists and dieticians from the English-speaking Caribbean, Puerto Rico and the USA. This book is a product of the Research Committee of CAHE, and it is intended also to serve as a guide through "the romance of the traditional, and the excitement of the contemporary in Caribbean cuisine." The book is organised into two parts. The first part presents some of the traditional recipes from 17 Caribbean states. The second part, entitled 'An Invitation to Adventure' presents what appear to be the...