A Taste of the Tropics: Traditional and Innovative Cooking from the Pacific and Caribbean

While there are plenty of cookbooks focusing on either the cuisine of the Caribbean or that of Pacific Asia, this is the only book I've ever seen that samples both regions in one volume - and to wonderful result! By tackling recipes from Cuba to Indonesia, the author illuminates some of the common elements of these cuisines, as well as what makes each one unique. Beyond that, these are useful, not-too-difficult recipes that nearly anyone should be able to produce in one's kitchen. Shrimp and Mango Curry is one of my favorites; a West Indian recipe that manages to be exotic without requiring hard-to-find ingredients. Also excellent are the recipes for salsas and chutneys that can be prepared to add spice and flavor to just about any meal. Instructions are very easy to follow. There are no photographic illustrations inside, but they are not needed as the recipes sound so tempting just by their names alone (Rum-Soaked Bajan Chicken; Sea Bass with Banzai! Peanut Sauce). This collection is a great addition to any cookbook library and a wonderful introduction to the foods of the Tropics.

A friend lent this book to my partner and me. We looked through the recipes and couldn't find one we wouldn't make. As cooking afficianados who buy a number of cookbooks a year, this is by far the best resource we've found!

What a great book! I've tried about a dozen recipies so far and they are all superb. The Jerk Chicken Recipe on page 67 is so wonderful we have made it several times. My lips felt like they were blown up to 50 PSI but I couldn't stop eating it. The Island Roasted Chicken with Thyme Mustard Sauce is another unforgettable meal. Ground Nut Stew, Black Bean Soup, and Papaya,Mint,Coconut Soup are also memorable. This is a "Must Have" book.