pavane wrote:

> Let me make two other recommendations: "Sky Juice and Flying Fish:
> Traditional Caribbean Cookery" has a remarkable introductory section to
> almost all of the Caribbean ingredients, very interesting and stimulating,
> although the book itself is somewhat short, with only a few but quite
> good recipes.

I perused that book a couple months ago but ultimately decided not to get
it. I do have some books on Caribbean and Brazilian cookery but rarely make
those recipes because I don't think Lin would like most of them.



> "Hot Stuff, A Cookbook in Praise of the Piquant" is worth your getting at
> almost any cost if you have appreciation of well-seasoned foods. After
> discussing ingredients she focuses chapters on Africa, Latin America and
> the Caribbean, Asia and what she calls "The Western Tradition: Culinary
> Omnivores." Please don't delay your enjoyment of her rather unique
> embrace of multi-culturalism in cooking, I think you will love what she
> does.

I *think* I have that book, though I'm not home to double-check the author
and title. The book I have is a hardback with a scarlet cover; I got it at
least twenty years ago, and your description above matches it to a "T". It's
got some great recipes, including a very simple one for curried hard-boiled
eggs which I made for my family during Lent.


> And I don't believe she has a single recipe for Fancy Feast.

So she's already several parsecs above Sheldon's cooking!

Bob