This cookery book documents an art of cooking which is essentially Caribbean, particularly the pre-cooking preparation which takes the form of seasoning or marinating. Nevertheless, the recipes depict the many influences of the various Caribbean peoples and ethnic groups indigenous of its history and colonization.
Though the Caribbean cook had the fascinating art of combining France and Africa, both famous cuisines, with their own tropical blend, the British, Chinese, Indian, Portuguese, Spanish and the Dutch to a lesser degree have all contributed in the their own ways. More recently, with the growing tourist industry from North America, the exposure to "fast food" ideas as well as sweets and desserts has curiosity enhanced the culinary dimensions of the area at large.
This book was compiled so that this particular art of cooking may be carried on. Many of the older and more skillful cooks have passed on without having shared their skills with anyone. Moreover, migration from the Caribbean area or "brain drain" as it is often termed has been a major factor in the loss of skills. So there has been a lot of research!
With the cost of food on the increase, this book introduces delicious methods of preparing fairly economical cuts and many food items which make delightful eating, yet are seldom considered in planning menus. Some coverage has been given to utilising leftovers, which can be made into a delightful surprises!
For those who love good food and enjoy good cooking this book is an adventure. There are many spicy dishes and there is tremendous variety to serve all tastes. Besides, the ingredients are easily obtained and some mention has been given as to where they may be purchased.
Sincere thanks to my family who has assisted in the researching of this book and to my friends who have encouraged me in compiling it.