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!
Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook. Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and lush desserts. This cookbook offers the island's best recipes--both the traditional and the new--from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill. Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of special ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find. Jamaican recipes include: Pepperpot Baked Plantains Pepper Shrimp Ginger Tamarind Chicken Spinach Salad with Breadfruit Chips Sweet Potato Pone Jamaican Limeade
Spicy, easy to prepare, and full of surprises, Caribbean food is catching the fancy of American palates. In this comprehensive collection of of over 250 recipes, the reader can create exciting meals with a calypso beat.
The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.
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.
Enjoy The Taste Of Jamaican Cuisine With Over 50 Mouthwatering Jamaican Recipes. Jamaican cooking offers the best of both worlds - tasty foods and easy to prepare meals. This Jamaican recipe cookbook is a must-have for anyone who has always enjoyed Jamaican popular meals, Jamaicans living overseas, or just about anyone who wants to add some true excitement and variation to their cooking style. "WOW" your family and friends with these exciting Jamaican recipes. Cook with the true island flavor that anyone will love. This book includes the most wanted Jamaican recipes for breakfast, lunch, dinner, dessert/snacks and beverages. Get Your Copy Today!
Over 100 million Americans go on some sort of diet each year, searching for that single elusive meal plan that will result in optimal health. But it’s clear that a one-size-fits-all diet simply doesn’t work--we are just too different from one another to follow the exact same diet and see identical results. How is it that some people thrive on a vegetable-centric diet, or can drink milk without gassiness or bloating? An important factor in what makes us unique is the genetic variability we’ve inherited from our ancestors, and what our great-great-grandparents ate could have a bigger impact on our health than we once thought. The Heritage Cookbook will help make sense of how our ancestors’ genes affect our health today. As New York Times bestselling author Russ Crandall searched through his own genetic heritage to connect the dots between his family history and unique dietary needs, he stumbled upon the burgeoning field of nutritional genomics and the scientific links between genetics, nutrition, and health. Teaming up with nutritional researcher Kamal Patel, the two friends spent years methodically investigating the relationship between food and the human genome. Navigating the complex tapestry of modern ethnic groups, they break down the most common ancestries found in the United States, identifying both vital and problematic foods that interact with the ancient and recent genetic adaptations nestled in your DNA. To ensure that you can fully utilize this research, they walk you through the process of tracing your family tree and taking your first genetic test, in order to determine your unique heritage and paint a broad picture of who you are at a genetic level. As with his celebrated debut, The Ancestral Table, Crandall painstakingly combed through traditional and historical cuisines from every corner of the world to develop a magnificent, timeless cookbook fitting for any kitchen. Featuring over 400 beautifully (and deliciously) crafted recipes organized by region, The Heritage Cookbook presents itself in a way that lets you build a healthy and delicious diet regardless of your unique background. Moreover, these timeless dishes that span the globe--like Traditional English Roast, German Sauerbraten, Pakistani Sindhi Biryani, or Filipino Pochero--reunite us with our recent ancestors, and will fill your home with the aromas of kitchens long past. Comprehensively researched and masterfully sculpted, The Heritage Cookbook is a rare triumph that asks big questions and delivers big answers, all while thoughtfully connecting each of us with our forebears (and one another). Equal parts elegant cookbook, deeply personal memoir, and nutritional game-changer, The Heritage Cookbook is the next big step in how we approach food and health.
This community cookbook with over 1.2 million copies sold is considered by most to be the textbook of Louisiana cuisine. Cajun, Creole, and Deep South flavors are richly preserved in authentic gumbos, jambalayas, courts-bouillons, pralines, and more. Inducted into the McIlhenny Hall of Fame, an award given for book sales that exceed 100,000 copies
Women across the Caribbean have been writing, reading, and exchanging cookbooks since at least the turn of the nineteenth century. These cookbooks are about much more than cooking. Through cookbooks, Caribbean women, and a few men, have shaped, embedded, and contested colonial and domestic orders, delineated the contours of independent national cultures, and transformed tastes for independence into flavors of domestic autonomy. Culinary Colonialism, Caribbean Cookbooks, and Recipes for National Independence integrates new documents into the Caribbean archive and presents them in a rare pan-Caribbean perspective. The first book-length consideration of Caribbean cookbooks, Culinary Colonialism joins a growing body of work in Caribbean studies and food studies that considers the intersections of food writing, race, class, gender, and nationality. A selection of recipes, culled from the archive that Culinary Colonialism assembles, allows readers to savor the confluence of culinary traditions and local specifications that connect and distinguish national cuisines in the Caribbean.
