Caribbean Flavors for Every Season: 85 Coconut, Ginger, Shrimp, and Rum Recipes

(Paperback)

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Description

The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes.

This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients!

The book is divided into four seasons, and each of those is divided into Light Fare, Mains, To Sip, and Sweets. Recipes include:

• Coconut spiced cashews
• White coconut gazpacho
• Rum buttered jerk wings
• Spring pea and ginger risotto
• Rhubarb & ginger challah
• Salsa verde coconut rice
• Grilled strawberry ginger shortcake
• Garlicky parmesan shrimp & fava bean ravioli
• Poached pear negroni

Reviews

"Brigid Washington knows food's power to tell more evocative stories and deepen connections between people. She brings this to everything she does, including this delightful book. In showing us the expansiveness of four ingredients, Brigid reminds us to think about what foods best define who, and where, we come from." Julia Turshen, bestselling author+ podcast host

"I've always found Brigid Washington's approach to food to be joyfully inquisitive. She inspires the home cook to cherish even the most basicingredients, while weaving in cultural touchstones from Trinidad and Tobago, Jamaica, and more. Brigid's wealth of knowledge and genuine warmth come through in herremix of well-loved recipes alongside singular creations. Adding these dishes to your list of faves will be an easy move." Osayi Endolyn, James Beard Award-winning writer

Author Bio

Brigid Washington is a journalist, cookbook author, educator, and passionate dual citizen of Trinidad & Tobago and the US.She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly publication, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Real Simple,Southern Living, The New York Times, The Washington Post and many others.Her cooking and much of her writing is inspired by the upbeat and indomitable spirit of the Caribbean table.Brigid lives in Raleigh, North Carolina with her Jamaican husband, and their two delicious children.