Caribbean and African CookingBook - 1998
The essence of Caribbean cooking lies in using fresh foods, enhanced by spices from the islands and fresh herbs. Grant captures the rich diversity of home cooking and its history with lovely anecdotes, delicious recipes and color photos.
Publisher: New York : Interlink Books, 1998.
Edition: Americanized version.
Branch Call Number: TX716.A1 G74 1998b
Characteristics: 160 p. :,ill. (some col.) ;,24 cm.