Island Barbecue: Spirited Recipes from the Caribbean

Last week I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef. Dunstan Harris' and Brooke Scutter's ISLAND BARBECUE is one of the books I kept. One because the recipes are so delicish, and two, because it's informative and well written. I like the way the author's tell you about and how to use the fuels used in barbacue -- charcoal briquettes, mesqjuite charcoal and other hardwood charcoals. I like the little essays, like the origin of sauces for example, but most of all I like the delicious recipes, like the "Spicy Barbecued Tuna with Mango Salsa". You just have to try that. A favorite of my hubby's is the "Spicy Jerked Steak". Actually he likes most of what I make him from this very fine cookbook and you will too, I'm sure of that. Review submitted by Captain Katie Osborne

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.

This was a fun book to read for me. The stories that were read made the visualization process much more appealing. A cookbook should not be just recipies, but an inspiration to the craft. For me, Island Barbeque has been an inspiration as well as good source of information. I have used it to make wonderfully hot jerk marinades and sweet and spicy ginger beer, among other fantastic dishes.