Foreword by Maya Angelou

Every island of the Caribbean has its own character and so not surprisingly does the food from their kitchens. Indeed when Christopher Columbus first arrived in the Caribbean he is said to have remarked that he saw so many islands he hardly knew which to go to first. So variety is certainly the spice of life in Caribbean cooking. It is a delightfully eclectic blend of tastes and textures, influenced by ingredients and cooking techniques from Europe, Asia and Africa; a diversity born out of the mixture of races - Chinese, Portuguese, British, Indian, Amerindians and Africans whose travels and histories are the heart of the Caribbean.

The essence of good Caribbean cooking is in using fresh vegetables and fruits, and seasoning meats and fish in herbs and spices. Whilst most of the recipes in this collection are authentic, Rosamund Grant has created others out of traditional recipes and ideas and some from ingredients borrowed from other cultures. So what we have is a modern and vibrant collection of recipes perfectly suited to our present day multicultural taste buds.

Reviews

"When Rosamund Grant invites us to join her Caribbean feasts we can almost hear reggae, sitar and Spanish music...I like this kind of writing and I like this kind of invitation." Maya Angelou