Caribbean and African Cooking

Caribbean and African Cooking

Book - 1998
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The essence of Caribbean cooking lies in using fresh foods, enhanced by spices from the islands and fresh herbs. Grant captures the rich diversity of home cooking and its history with lovely anecdotes, delicious recipes and color photos.
Publisher: New York : Interlink Books, 1998.
Edition: Americanized version.
ISBN: 9781566562751
Branch Call Number: TX716.A1 G74 1998b
641.59 Grant
Characteristics: 160 p. :,ill. (some col.) ;,24 cm.


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