Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season by Washington, Brigid
Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season by Washington, Brigid

Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season

The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful...
$42.28 SGD
$42.28 SGD
SKU: 9781510714939
Product Type: Books
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Author: Brigid Washington
Format: Hardcover
Language: English
Subtotal: $42.28
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Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season by Washington, Brigid

Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season

$42.28
Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season by Washington, Brigid

Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season

$42.28
Author: Brigid Washington
Format: Hardcover
Language: English
Description
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures

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


Author: Brigid Washington
Publisher: Skyhorse Publishing
Published: 03/28/2017
Pages: 152
Binding Type: Hardcover
Weight: 1.60lbs
Size: 9.50h x 7.20w x 0.70d
ISBN: 9781510714939

About the Author
Brigid Washington is a chef and journalist. She was Editor-in-Chief of the Culinary Institute of America monthly publication, La Pappillote, for whom she continues to write on a project basis. Raised in Trinidad and Tobago with the food and spirit of the West Indian table, but Brigid's first language is modern American food, focusing on vegetables prepared in new and innovative ways.


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