St. John Style
Author: Gretchen Labrenz
Published: 2000

""St. John Style" is a collection of islanders favorite recipes. ..."Five stop" shopping is typical on St. John. The meal has to be planned, and armed with a grocery list, you visit the first market where two of the main ingredients are found, followed by a stop at all the other stores for the remaining ingredients. Only then do you realize that the key ingredients for your recipe cannot be found. This is when plan "B" goes into effect, and you end up with, hopefully, a new and creative version of the planned dish, or a very expensive spaghetti dinner ! Challenge, creativity, versatility and a sense of humor are necessary for cooking "St. John Style". " Excerpts from Amazon Editorial

Dorinda's
Taste of the Caribbean:
African-Influenced Recipes from the Islands
Author: Dorinda Hafner
Published: 1996

The author of "A Taste of Africa", Dorinda Hafner, understands the secrets of Caribbean flavors and has shared them on her PBS_TV cooking show and now in this cookbook, "A Taste of the Caribbean". The cuisines of the islands is influenced by the Europeans, East Asians and Africans. Over 100 delicious traditional recipes are represented in this well illustrated cookbook.

A Taste of
Old Cuba : More
Than 150 Recipes
for Delicious, Authentic, and Traditional Dishes
Author: Maria Josefa O'Higgins
Published: 1994

Book Description: An evocative feast for all the senses, A Taste of Old Cuba combines a Cuban expatriate's charming and vivid memories of a childhood on the idyllic island before Castro's revolution with more than 150 recipes for delicious, authentic, and traditional Cuban dishes.

Customer Review: A Gringa Can Cook Good Cuban Food: Growing up as an Irish/German decendant I had never had black beans until I was in my late 20s. My best friend's mother introduced me to delicious Cuban food. I am now happily cooking for her nephew and his daughters almost as well as his Tia and his mother. Forget meat and potatoes - I'd rather have Arroz con Pollo and so would my children. -Reviewer: A reader from Philadelphia, PA May 14, 2002

Memories of
a Cuban Kitchen :
More Than 200 Classic Recipes
Authors: Mary Urrutia Randelman, Joan Schwartz
Published: 1996

Synopsis: A collection of authentic Cuban recipes includes an introduction to the basics of Cuban food, a glossary of unique Cuban ingredients, and the author's reminiscences of her childhood in Cuba.

At Blanchard's Table:
A Trip to the Beach
Cookbook
Authors: Robert Blanchard, Melinda Blanchard
Photographer: Ben Fink
Published: 2003

Customer Review: A Perfect Cookbook for a Perfect Restaurant: I've been to Bob and Melinda Blanchard's restaurant in Anguilla many times now. In fact, each time I vacation there, I must eat at Blanchard's for my first and last meal. This book perfectly compliments the restaurants and its owners. The recipes are wonderfully simple, with short lists of ingredients. At the front of each section they list "quick and easy" alternative ways to prepare some of their favorite dishes. All of my favorite dishes are included in the cookbook, and are complimented by the wonderful photographs of owners and staff. Blanchard's restaurant has one of the most gracious staffs I've ever encountered. It's wonderful to see how much the owners appreciate their staff. The love that they have for what they do clearly shines through. - Reviewer: Elizabeth Good from New York, NY, April 23, 2003

Island Barbecue:
Spirited Recipes
from the Caribbean
Authors: Dunstan A. Harris
Illustrator: Brooke Scudder
Published: April 1995

Customer Review: Wow - that is great barbecue! The marinades and sauces that are in this book make the most mouth watering barbecue that I have ever had. Most of the ingredients you can find in supermarkets. If you like a zing in your food, try this book out. - Reviewer: C.Mussett from San Jose, CA, November 29, 1999

Puerto Rican Cookery
Author: Carmen Aboy Valldejuli
Published: 8th edition - 1989

Customer Review: Puerto Rican Cookery: As a home cook, this book gives me the long lost dishes that my family use to cook for me as a kid. Bravo !! Easy to read and follow, all recipes are authentic to my knowledge of Puerto Rican cooking. - Reviewer: ORLANDO TORO from MILTON, PA, December 13, 2002

Puerto Rican
Cuisine in America:
Nuyorican and Bodega Recipes
Author: Oswald Rivera
Published: 2nd edition - 2002

Book Description: Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.

Food of Jamaica:
Authentic Recipes
from the Jewel of the Caribbean
(Foods of the World Series)
Authors: John Demers, Norma Benghiat
Published: 1998

Ingram: "The Food of Jamaica" offers the best food that the traditional Jamaican kitchen and the island's best-known chefs have to offer. Beautifully illustrated, the title includes over 70 recipes from well-known restaurants like Grand Lido Negril, Norma's, and Good Hope, as well as the curries, jerk sauces, and luscious fruit drinks and desserts for which Jamaica is famous.

Caribbean Cooking:
The Best Dishes
of the Islands, from Soup to Bread to Desert
Author: John Demers
Published: Revised and Updated edition - 1997

Customer Review: A Taste of the Islands: When I received this book as a gift, I couldn't wait to read through it and start cooking. The author, John DeMers, does an excellent job of explaining the basics of Caribbean cooking including a list (with explanation) of herbs & spices, seafood, meat & poultry, fruit & vegetables most commonly found throughout the Islands. The recipes are clear, concise and can be followed by novice cooks and professional chefs alike. Definately a good buy! - Reviewer: Dave Smith from Concord, NC, May 3, 2000

The Caribbean
Pantry Cookbook:
Condiments and Seasonings from the Land of Spice and Sun
Author: Steven Raichlen, Martin Jacobs (Photographer)
Published: 1995

Customer Review: Fabulous food layouts and color photos: It's worth buying this book just for the wonderful photographs. Not only is there a complete listing of exotic ingredients such as fruits, vegetables and spices, there is a nice assortment of recipes to choose from. This is definitely one of my favorite Caribbean books. If you like this book, you will love Angela Spenceley's latest book "A Taste of the Caribbean" featuring hundreds of tidbits about exotic fruits, vegetables and other tropical ingredients. This complete A-Z Caribbean cookbook is a valuable addition to any good cookbook library. - Reviewer: A reader from St. Thomas, VI USA, January 13, 2001

Island Cooking:
Recipes from the Caribbean
Author: Dunstan A. Harris
Published: 2003

Book Description:In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there.

In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean’s favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica’s highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere.

With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table.

Sky Juice and
Flying Fish:
Tastes of a Continent
Author: Jessica B. Harris
Published: 1991

Savor the food, flavor, rhythm, and romance of the Caribbean.

A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Sky Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.

A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings -- ginger, garlic, chili, coconut, curries, and rum -- of the Caribbean.

A glossary lists ingredients from achiote (small reddish berries) to z'yeux noirs (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.

From Cuba
With Love :
Recipes and Memories
Author: Ramona V. Abella
Published: 2003

Book Description: This is Cuban food in its proper context. Let Cuban-born author and experienced chef Ramona Abella take you on a multilevel tour of her homeland. Learn about the roots of Cuban cuisine within the framework of the culture, humor, and psychology of her people. You will find this collection of family pictures and anecdotes to be as interesting, digestible, and satisfying as their favorite dishes. And the recipes--from delicious appetizers to fantastic desserts--all graced with a Cuban accent, will bring you pleasure and give you a glimpse into the heart of the Cuban experience.