Recipes from the Rum Islands: Food & Stories from the Caribbean
Autor Shivi Ramoutaren Limba Engleză Hardback – 12 mar 2026
When you think of the Caribbean, a hundred beautiful clichés come to mind - white sand, blue sky, salty breezes and balmy nights. But what of the food? Eating is at the heart of Caribbean life: people come together in the kitchen, someone starts cooking and soon there is laughter, music and fantastic food.
Shivi Ramoutar grew up in Trinidad, Leicester and London. Having run supper clubs and hosted podcasts, Shivi is now a regular presenter on ITV, where she shares her recipes; a wonderful melting pot of flavours. From traditional Coconut Chicken Rundown to Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole, her food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting fun - Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.
This is a black and white reissue edition of Caribbean Modern, previously published as a full-colour cookbook in 2015. This edition contains no photography.
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Specificații
ISBN-13: 9781035434282
ISBN-10: 1035434288
Pagini: 304
Ilustrații: Black and white illustrations
Dimensiuni: 154 x 206 x 28 mm
Greutate: 0.42 kg
Editura: Headline
Colecția Headline Home
Locul publicării:London, United Kingdom
ISBN-10: 1035434288
Pagini: 304
Ilustrații: Black and white illustrations
Dimensiuni: 154 x 206 x 28 mm
Greutate: 0.42 kg
Editura: Headline
Colecția Headline Home
Locul publicării:London, United Kingdom
Recenzii
When you think of the Caribbean, a hundred beautiful clichés come to mind - white sand, blue sky, salty breezes and balmy nights. But what of the food? Eating is at the heart of Caribbean life: people come together in the kitchen, someone starts cooking and soon there is laughter, music and fantastic food.
Shivi Ramoutar grew up in Trinidad, Leicester and London. As a supper club host and pop-up chef, she turned to her favourite Caribbean dishes for inspiration; a wonderful melting pot of flavours. From traditional Coconut Chicken Rundown to Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole, Shivi's food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting fun - Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.
'Shivi specialises in light, modern recipes that showcase the most vibrant ingredients from the area' - Telegraph Food
'Bold flavours and bright colours to bring the islands to your picnic rug' - Guardian Cook
'Shivi's food is bright, colourful and hugely evocative of the deliciously spiced 'Caribbean' food that I have grown to love whenever I visit that part of the world.' - Thomasina Miers
This is a reissue edition.
Shivi's food is bright, colourful and hugely evocative of the deliciously spiced 'Caribbean' food that I have grown to love whenever I visit that part of the world. I want to eat everything in this book.
It's here! It's here! Shivi Ramoutar's AMAZING debut book.
Shivi specialises in light, modern recipes that showcase the most vibrant ingredients from the area and her new book celebrates this type of cooking, while remaining true to the hospitable Caribbean spirit.
If you've got the music, the flipflops, the shades and the sunny disposition, all you need is a spread of something special and you'll be 'liming'. Liming, as Trinidadian supperclub host Shivi Ramoutar puts it, is the specifically Trinidadian art of doing nothing, accompanied by bountiful food and drink. Ramoutar's debut cookbook is brimming with recipes that can make that happen: buttermilk fried chicken, jerk pulled pork and watermelon salad, crab backs and fried bakes, all bold flavours and bright colours to bring the islands to your picnic rug.
Caribbean Modern should convince any doubters that there is far more to the cooking of the rum islands than jerk chicken and mutton curry.
Shivi Ramoutar grew up in Trinidad, Leicester and London. As a supper club host and pop-up chef, she turned to her favourite Caribbean dishes for inspiration; a wonderful melting pot of flavours. From traditional Coconut Chicken Rundown to Red Bean and Spinach Mac 'n' Cheese and Baked Eggs Creole, Shivi's food is fresh and zingy, exciting and exotic, but also satisfyingly homely and hearty. And not forgetting fun - Salted Tamarind Caramel Sundae, Smashed Banana Pancakes and Peanut Butter and Jelly Cheesecake - without which the book just wouldn't be Caribbean.
'Shivi specialises in light, modern recipes that showcase the most vibrant ingredients from the area' - Telegraph Food
'Bold flavours and bright colours to bring the islands to your picnic rug' - Guardian Cook
'Shivi's food is bright, colourful and hugely evocative of the deliciously spiced 'Caribbean' food that I have grown to love whenever I visit that part of the world.' - Thomasina Miers
This is a reissue edition.
Shivi's food is bright, colourful and hugely evocative of the deliciously spiced 'Caribbean' food that I have grown to love whenever I visit that part of the world. I want to eat everything in this book.
It's here! It's here! Shivi Ramoutar's AMAZING debut book.
Shivi specialises in light, modern recipes that showcase the most vibrant ingredients from the area and her new book celebrates this type of cooking, while remaining true to the hospitable Caribbean spirit.
If you've got the music, the flipflops, the shades and the sunny disposition, all you need is a spread of something special and you'll be 'liming'. Liming, as Trinidadian supperclub host Shivi Ramoutar puts it, is the specifically Trinidadian art of doing nothing, accompanied by bountiful food and drink. Ramoutar's debut cookbook is brimming with recipes that can make that happen: buttermilk fried chicken, jerk pulled pork and watermelon salad, crab backs and fried bakes, all bold flavours and bright colours to bring the islands to your picnic rug.
Caribbean Modern should convince any doubters that there is far more to the cooking of the rum islands than jerk chicken and mutton curry.