The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz

  • Annatto oil or lard (Aceite o manteca de achiote) (page 3)

    from The Complete Book of Caribbean Cooking The Complete Book of Caribbean Cooking by Elisabeth Lambert Ortiz

    • Categories: Dressings & marinades; Caribbean; Vegetarian; Vegan
    • Ingredients: vegetable oil; annatto seeds
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Notes about Recipes in this book

  • Chicken and rice stew 1 (Asopao de pollo)

    • mcvl on May 19, 2020

      Good, but what with the ham */and/* the capers */and/* the olives */and/* the thoroughly brined chicken I overdid it a little on the salt.

  • Chicken calypso

    • nicolepellegrini on May 21, 2020

      Comforting and mid flavored, maybe a little too mild for my taste? Sort of like a Caribbean paella.The best part was the crisped rice at the bottom of the casserole dish.

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  • ISBN 10 0345332563
  • ISBN 13 9780345332561
  • Linked ISBNs
  • Published Jun 12 1986
  • Format Paperback
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Random House
  • Imprint Ballantine Books Inc.

Publishers Text

Ortiz can always be trusted to treat her subjects accurately because she has lived and cooked in the countries she writes about." -- Associated Press
"An eye-opener for people who are unaware of the diversity of that region's cooking, which draws on European, African and Asian influences. Caribbean cuisine is documented in 450 recipes organized in 14 chapters. The region's distinctive ingredients, cooking methods and utensils are thoroughly explained by Mrs. Ortiz." -- Kansas City Star
"Scores of recipes that will convince you that, yes, there is something new under the gastronomic sun . . . . I wish space permitted me to tell you about the lamb stew with red kidney beans from Guadeloupe, a marvelous recipe for a large Edam cheese stuffed with beef from Curacao, skewered beef kabobs with pineapple, tomatoes, onions and peppers from Anguilla, a pork and spinach dish from St. Lucia and a Camaguey meat salad from Cuba, but I'll have to refer you to the book for those items.

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