A Taste of Paradise is a guide to the preparation of delicious,
easy to prepare foods with rich and authentic Caribbean flavors.
These traditional foods form a natural, healthful diet with meals
that are highly flavored and satisfying, and served with fresh cut
fruit. The book provides well over 200 traditional recipes for
great tasting foods, many prepared with coconut cream. This book is
more than a collection of traditional Caribbean dishes. Not only
does it explain how to prepare dishes, it teaches the selection and
storage of tropical fruit, how to prepare plantains and cassava for
cooking and how to obtain the most health benefit from foods. For
example, it gives secrets on how to cook beans that are smooth and
creamy and which avoid the formation of excess intestinal gas. This
book was co-authored by a medical doctor board certified in
preventive medicine. A section is dedicated to healthy weight loss
(never calorie counting) while enjoying food. Along with the
recipes are notes explaining why mangoes can cause allergic
reactions in individuals susceptible to poison oak and how to avoid
the reaction while enjoying the fruit, why some smoothies get
bitter and how to prevent it, which tropical foods are likely to
trigger migraines, which foods can be toxic if not correctly
prepared. It provides instructions for safe preparation of ceviche,
meats and seafoods. The section on meats explains how to prepare
juicy, tender meat and how avoid creation of carcinogens during
cooking. In the section on vegetables, it shows how to prepare
vegetables to maximize anti-carcinogenic compounds. Most of the
recipes are gluten free, and to extend this benefit, instructions
are given for preparation of gluten free pastas. Many recipes use
coconut rather than milk, and thus are lactose free; there are milk
free recipes for flan, cake and smoothies made using coconut cream.
There is even a traditional a recipe for molasses "brownies" made
without milk, eggs or chocolate. The Spanish speaking Caribbean
islands (Cuba, Dominican Republic, and Puerto Rico) share, climate,
language, geography, and not surprisingly many elements of
traditional cuisine. Many traditional dishes from the islands
originated with the native residents, the Taino people, these
include corn breads, roasted turkey and root beer. Other recipes
are traced back to Moorish casserole, fufu and elephant ear soup
from Africa, bread and war paint used by the Arawak Indians, and
spicy hot coco drink from the Aztecs. Early in their history, these
islands were the crossroads for the development of the Americas,
and this is reflected in the diversity of their tropical cuisine.
This book gives traditional recipes, including holiday fare and
provides shortcuts and modern adaptations so that the authentic
flavors can be enjoyed using ingredients found in most American and
Canadian cities. The authors also include recipes for the "fast
foods" sold by street vendors on the islands. The book is nicely
illustrated.
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