This cookbook features over 450 recipes from various islands, including Trinidad and Tobago, Jamaica, Barbados, and Cuba. It emphasizes the diversity of Caribbean cooking, which blends European, African, and Asian influences. Provides detailed instructions and explanations of ingredients, cooking methods, and utensils, making it accessible for those unfamiliar with Caribbean cuisine. Recipes range from classic dishes to more exotic creations, such as lamb stew with red kidney beans from Guadeloupe and a stuffed Edam cheese with beef from Curacao. The book is praised for its authenticity and ability to recreate the rich flavors of the Caribbean. From author Elisabeth Ortiz who wrote extensively for Gourmet magazine and House and Garden magazines. Hardcover book. Some wear from age and use on paper edges. Measurements: Approximately 8.5 x 6 inches. Pickup category timeslot {A}