Creole: Recipes from the Culinary Heritage of the Caribbean, Blending Asian, African, Indian, and European Traditions by Babette De Rozières

  • Babette's salt cod acras

    from Creole: Recipes from the Culinary Heritage of the Caribbean, Blending Asian, African, Indian, and European Traditions Creole by Babette De Rozières

    • Categories: Fried doughs; Appetizers / starters; Guadeloupean
    • Ingredients: salt cod; parsley; scallions; Scotch bonnet chiles; sunflower oil
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  • ISBN 10 0714856843
  • ISBN 13 9780714856841
  • Linked ISBNs
  • Published May 31 2010
  • Format Paperback
  • Page Count 360
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press
  • Imprint Phaidon Press Ltd

Publishers Text

"Creole" is a sumptuous celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with native American ingredients to produce a style of cooking that is rich in history and full of flavour. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, "Creole" paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean.

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