Benghiat, Norma creator text New York Penguin Books 1986 1985 monographic eng

print

240 Pages : pbk. 20 cm. Traditional Jamaican Cookery highlights the rich, flavorful cuisine of Jamaica, shaped by African, Spanish, British, Indian, and Chinese influences. It features dishes made with bold spices, fresh herbs, tropical fruits, and local ingredients like scotch bonnet peppers, coconut, plantains, beans, and jerk seasonings. The book typically includes traditional recipes such as jerk meats, curries, stews, rice and peas, and festival, showing the techniques and cultural traditions behind Jamaican home cooking. Norma Benghiat include index. Home-Economics 641.59 BEN 0140465987 GCL 251203