Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands

After enjoying my first Caribbean cruise this summer, I came home to search out recipes for some of the wonderful foods I sampled on our trip, and was delighted to find The Sugar Mill Caribbean Cookbook by Jinx and Jefferson Morgan. Captain Morgan could not be more knowledgeable about foods of this region! I started out making the Coconut Shrimp with Vegetables as it seemed to be close to one of the shrimp dishes that won my heart (and palate) this summer, and it was remarkable. The tang of ginger meeting the mellow combination of garlic, peppers,onions, cabbage, eggplant and squash heated up with a splash of hot pepper sauce was exactly what I was looking for. Served over fluffy white rice, it was perfect. Next we tried Pork Chops Martinique, and again the Morgans were right on the mark. Full of interesting side notes about ingredients and traditions, this book has made the delight of our Caribbean vacation linger into the cold autumn.

The other day 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. THE SUGAR MILL CARIBBEAN COOKBOOK is one of the ones I just had to keep, if only for the "Beach Breakfast" recipe right at the beginning of the book on page 4. Ms. Jinx is oh so right when she says the "spicy combination of Caribbean black beans and eggs give any morning a zingy lift-off." But, of course, you don't keep a cookbook for only one recipe, but not to worry, there is plenty more in this wonderful cookbook, like the "Lobster or Crab Eggs Benedict". Now that's a wonderful menu for a Sunday brunch and it goes perfectly with a Bloody Mary. But please don't think this book is just about breakfast just because I chose to highlight a couple of good ones. If you want a satisfying, but not overfilling evening meal, try the "Fish with Coral Sunset Sauce" on page 122, it is simply divine. Then there is the "Pan-Seared Scallops with Tomato-Mango Salsa" on page 133, or the "Garden Patch Pasta" on page 102 and I better stop here, because I could go on and on, gushing about the wonderful recipes in this cookbook, but I think you have the picture by now. I really love this book, probably because every recipe in it is to die for.

I live in the Florida keys and foods from the islands of the caribbean are all over the islands, however, this book of recipes by far expands ones selection of choices. The recipes are well written for following instructions easily. the added info in the side bars is interesting and easily put to use with other recipes in the book. If you like food from the islands, all the islands of the caribbean, this book is a source for a quick trip to the island of your choice. I lost my first copy to Wilma (the huricane). Had to buy another because this book is that good. But it, you'll love it! ;-)

I had been eyeing this book for quite awhile, for more than a year actually, because my husband and I were going to the BVI for our honeymoon. When we finally went on our honeymoon, through dumb luck and fate, we got a room down the road from the Sugar Mill, and we decided to go to their famous restaurant for a night out. That night out turned into one of the most fantastic, memorable dining experiences we'd ever had... The night was like something out of a fancy movie. Blown away by the food, I bought the cookbook at the gift shop after dinner. Flipping through it in the hotel, I almost couldn't wait to go home and try out some of their recipes. I ended up scribbling down drink mixes we had when we went out and about town in the BVI, so this cookbook has turned into a honeymoon food scrapbook for me. Now, I know that back story makes me a little biased, but I have to say that even if I just bought it without going to the restaurant, I'd still think this cookbook is superb. It's so clearly written and each recipe has a little paragraph "bio" associated with it discussing either its creation, history, or interesting info on the ingredients or the tradition behind the food. That little paragraph adds to the local color and feel that resonates through this whole cookbook. You can almost taste and feel the Caribbean when you read this book. Another thing I really like is that this book will give you the recipe as it's served at their restaurant, adding to the authentic feel of the book... But the book also acknowledges that some of the ingredients easily available to them in the BVI might be hard to impossible to find on the mainland, so they give you feasible substitutions that don't hurt the taste or presentation at all. Also included are little blurbs on the various Caribbean islands, customs, or other interesting facts. I'd say most of these recipes are what I like to call "grown-up recipes." Meaning, not all of them you'll throw together in 30 minutes, that these recipes are sophisticated, adult foods that will probably require a little planning and time, perfect for special occasions (or a nice dinner you'd like to feel like a special occasion). I know this is a big negative for some people, but for me it's nice to own a recipe book that involves some serious cooking. I own far too many cookbooks with recipes that call for throwing together various canned soups and canned vegetables, or other processed foods like Bisquick or freezer rolls, and baking it for 30 minutes, and serving. It's nice to have a recipe book that doesn't include 45 different ways to use "cream of" Campbell's soups, and talks about cooking with things like star fruit and plantains and all sorts of exotic fruits and ingredients you see at the grocery store and wonder "I wonder what you use that for?" :D This is certainly a "from scratch" cookbook, not a "30 minute meals" sort of deal. The categories in this book are: Sunrise Specials (breakfast foods), S

My husband and I both love to cook and we picked up this cookbook shortly before our carribean cruise to introduce ourselves to the cuisine. We haven't stopped using the book since. The recipes are easy to follow and a great selection. The ingredients are for the most part easy to find or substitute for. I've won several cook-offs with recipes from this book, the rum glazed ribs and black bottom banana pie is to die for.