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Original Flava

Author: Craig McAnuff

Publisher: Bloomsbury Publishing

Published: 2019-08-22

Total Pages: 440

ISBN-13: 1526604876

Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen! We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake. The most important thing, we think, is the togetherness food brings – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!

Natural Flava

Author: Craig McAnuff

Publisher: Bloomsbury Publishing

Published: 2022-01-06

Total Pages: 397

ISBN-13: 1526631865

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This delicious, vibrant Caribbean-influenced cookbook from the bestselling duo behind Original Flava includes over 100 easy recipes. Craig and Shaun McAnuff are all about maximum flava, and these are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies. Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. Natural Flava brings together Ital inspiration, punchy Caribbean flava and quick and easy recipes in this feel-good cookbook..

Simply Hot Pots

Author: Amy Kimoto-Kahn

Publisher: Race Point Publishing

Published: 2019-01-08

Total Pages: 179

ISBN-13: 0760363102

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In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick—especially when you make your broth bases in advance—these satisfying one-pot meals can be customized for anyone (including kids!). Simply Hot Pots brings hot pot cooking to your table with a complete course of 75 recipes, including 15 base broths (from shabu-shabu to bone broths to creamy corn and tomato broths); pork, chicken, beef, seafood, spicy, vegetable, and specialty hot pot meals; dipping sauces; sides; and desserts. Amy Kimoto-Kahn, the best-selling author of Simply Ramen, shares recipes of traditional and non-traditional Japanese hot pots, along with East Asian hot pots with flavors from Mongolia, Thailand, and Malaysia. You and your guests will love quickly cooking shabu-shabu–style meats, greens, mushrooms, onions, root and other vegetables, and tofu in the piping hot, savory broths, followed by a shime (end-of-meal course), when plump udon noodles, tender ramen noodles, or fluffy rice are placed into the leftover broth and simmered until warm and bursting with its delicious flavor. With easy-to-follow, step-by-step instructions and stunning photos, Simply Hot Pots will not only have your dinner table brimming with great food, but also great conversation. Delve into the world of Asian cuisine with the Simply … series. From ramen to pho to hot pots, these beautifully photographed cookbooks serve to diversify your kitchen and your palette with easy-to-follow recipes for these iconic dishes. Other titles in this series include: Simply Pho, Simply Ramen.

Caribbean Cookbook

Author: Rita Gwendolyn Springer

Publisher: Wordsmith International

Published: 2008-05

Total Pages: 160

ISBN-13: 9789769515321

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Rita Springer is a culinary icon in the Caribbean. Her original Caribbean Cookbook, first published in 1968, is a paperback classic and continues to be widely used throughout the Caribbean. This new edition's elegant format, with her recipes accompanied by high quality photographs for the very first time, is a fitting tribute to her lifetime's work. Rita's comprehensive repertoire of West Indian recipes are simply written, using a wide variety of fresh ingredients to make tasty, wholesome food for everyday living and entertaining in Caribbean style.

Motherland

Author: Melissa Thompson

Publisher: Bloomsbury Publishing

Published: 2022-09-29

Total Pages: 306

ISBN-13: 1526644436

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SHORTLISTED FOR THE 2023 ANDRE SIMON BEST COOKBOOK AWARD _______________ The BBC Radio 4 Food Programme Books of the Year 2022 The Observer New Review Books of the Year 2022 The Telegraph Top Cookbooks of 2022 The Financial Times Top 5 Cookbooks of 2022 The Week Best food books of 2022 Delicious Magazine Best Cook Books of 2022 _______________ 'Melissa captures her love of food and its roots deliciously' - Ainsley Harriott Motherland is a cookbook that charts the history of the people, influences and ingredients that uniquely united to create the wonderful patchwork cuisine that is Jamaican food today. There are recipes for the classics, like saltfish fritters, curry goat and patties, as well as Melissa's own twists and family favourites, such as: Oxtail nuggets with pepper sauce mayo Ginger beer prawns Smoky aubergine rundown Sticky rum and tamarind wings Grapefruit cassava cake Guinness punch pie. Running through the recipes are essays charting the origins and evolution of Jamaica's famous dishes, from the contribution of indigenous Jamaicans, the Redware and Taíno peoples; the impact of the Spanish and British colonisation; the inspiration and cooking techniques brought from West and Central Africa by enslaved men and women; and the influence of Indian and Chinese indentured workers who came to the island. Motherland does not shy away from the brutality of the colonial periods, but takes us on a journey through more than 500 years of history to give context to the beloved island and its cuisine. 'Visually stunning with wonderful writing and recipes, it's a love song to the people, food and history of Jamaica and is sure to be a classic' Sarah Winman 'A masterful work and a must for any lover of the food of Jamaica and the Caribbean region or simply anyone who loves good food' - Dr Jessica B. Harris

Honey Flava

Author: Zane

Publisher: Atria Books

Published: 2012-08-11

Total Pages: 0

ISBN-13: 9781476710556

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Another in the Zane bestselling Flava anthology series—a readable feast of eroticism—as she collects sexy stories featuring an African American and Asian mix of characters, including an original story by Zane. These are juicy spicy short stories about romance and erotica that crosses color lines with vibrant interracial romances between Asian and African American characters. so rather than give away the plots, how about a few teasers—a series of lines serving as samples: From "The Meaning of Zhuren:" When Dirk asked Jean how to say "master" in Chinese, the first time they dated, she answered, "Zhuren." Little did she know what "Zhuren" would mean to her in the coming days. From "Pins and Needles:" When she turned around, she was holding onto a thin black vase inscribed with a yellow diamond and a red Kanji character. Sticking out of the top of the vase was a set of acupuncture needles. "No," I said, shaking my head. Miki smiled, with a glint in her eye that said she had me right where she wanted me. From "The Dragon's Breath:" He began at the shoulder and wove the rope--over and around, tucked, pulled and then over and around again—until it reached her wrist...His fingers were elegant and swift as he made the loops into a golden crochet pattern over her skin. From "Geisha Girl:" The next few hours were spent dancing with Chika, pouring tea smiling at unsuspecting patrons. None of them knew who she was inside. None of them knew what she wanted.

The Real Taste of Jamaica

Author: Enid Donaldson

Publisher:

Published: 2001-07-30

Total Pages: 160

ISBN-13: 9789766370213

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The Real Taste of Jamaica takes food lovers and cooks the world over into Jamaican homes, kitchen and restaurants to sample the full range of native cuisine prepared by local housewives, cooks, restaurateurs and roadside 'jerkies'. Enid Donaldson presents her dishes with flair and imagination, delicately spiced and flavoured with curry, scotch bonnet peppers, jerk sauce, pimento, nutmeg, rum and a dash of typical Jamaican humour. 'Stamp and Go', 'Dip and Fall Back', 'Mannish Water' and 'Matrimony' conjure up images that do not disappoint when tasted. Traditional recipes are included for those who would like to recapture childhood memories. The section, 'Ole Time Someting', contributed by noted journalist and talk-show host Barbara Gloudon, captures the memories and magic of Jamaica kitchens and homes of yesteryear. 'Out of Many, One Pot' aptly describes Jamaica's culinary motto, capturing the rich and exciting blend of Native Indian, Spanish, British, African, East Indian, Chinese, Jewish and Lebanese cuisines.

Every Grain of Rice

Author: Fuchsia Dunlop

Publisher: Bloomsbury Publishing

Published: 2019-11-14

Total Pages: 357

ISBN-13: 1526617846

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Fuchsia Dunlop trained as a chef at China's leading cooking school and is internationally renowned for her delicious recipes and brilliant writing about Chinese food. Every Grain of Rice is inspired by the healthy and vibrant home cooking of southern China, in which meat and fish are enjoyed in moderation, but vegetables play the starring role. Try your hand at blanched choy sum with sizzling oil, Hangzhou broad beans with ham, pock-marked old woman's beancurd or steamed chicken with shiitake mushrooms, or, if you've ever in need of a quick fix, Fuchsia's emergency late-night noodles. Many of the recipes require few ingredients and are startlingly easy to make. The book includes a comprehensive introduction to the key seasonings and techniques of the Chinese kitchen, as well as the 'magic ingredients' that can transform modest vegetarian ingredients into wonderful delicacies. With stunning photography and clear instructions, this is an essential volume for beginners and connoisseurs alike.

The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean

Author:

Publisher:

Published: 2002-01-01

Total Pages: 271

ISBN-13: 9789768173652

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A guide to the varied cuisines of Trinidad and Tobago.

Z-Rated: Chocolate Flava 3

Author: Zane

Publisher: Simon and Schuster

Published: 2012-08-28

Total Pages: 368

ISBN-13: 1451689632

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The Queen of Erotica and New York Times bestselling author Zane presents Z-Rated, the next book in the steamy, uncut, and sensually satisfying Flava anthology series. Just when you thought that Chocolate Flava, Caramel Flava, Honey Flava, Sensuality, and Succulent had hit all the right spots—there’s nothing like Z-Rated, the hottest Flava book yet. Handpicked by Zane, Z-Rated features some of the most creative and most talented writers in erotica, including stories from favorites like Cairo, Allison Hobbs, and a story by Zane herself. Featured are twenty-seven scintillating tales that will take your mind away from the day-to-day and straight into the erogenous zone—your perfect escape. Read, fantasize, and move beyond X-rated…