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INTRODUCTION
Culinary History of the West Indies
Islands on the Half Shell
Island Starters
Soups, Stews & Souse
Salads
Sunsational Seafood
Meats & Poultry
Side Dishes
Rice & Beans
Breads
Desserts
Sweets, Ice Creams & Sorbets
Condiments & Seasonings
Chutneys, Jams & Marmalades
Island Libations
Basic Techniques
Glossaries & Sources
Bibliography
Index
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 Credit: Ken Epstein
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Conch Fritters
Cracked Conch
Scorched Conch
Grilled Conch
Grilled Jerk Shrimp
Chicharrones
Coconut Shrimp
Salt Cod Cakes
Pastelillos with Picadillo
Caribbean Chicken Wings
Caribbean Chips
Black Bean & Mango Dip
Island Avocado Dip
Island Crab Cakes
Cocktail, Lime Mustard, and Calypso Sauces
Escovitched Shrimp
Escovitch of Tilapia
Tortugas: Delicate Hard-Shelled Creatures
Turtle Soup
West Indian Pumpkin Soup
Coconut and Shrimp Soup
Okra and Tomato Soup
Oxtail Stew
Conch Chowder
Callaloo Soup with Crabmeat
Chicken Souse
Fruit Consommé
Pepperpot Soup
Pepperpot Stew
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Pineapple: The Caribbean’s Crown Fruit
Green Pawpaw Salad
Hearts of Palm and Papaya
Caribbean Vegetable Salad
Conch Salad
Island Cole Slaw
Breadfruit Salad
Lobster Salad
Christophene and Orange Salad
Crab Salad
Avocado Dressing
Mango Dressing
Orange Vinaigrette
Papaya Seed Dressing
Conch: Queen of the Sea
Curried Conch
Ackee and Saltfish
Boiled Fish Island Style
Stewfish
Blaff
Grouper Sandwich
Grouper Fingers
Roasted Lobster
Coconut Curried Lobster
Mahi Mahi with Curry Sauce
Bahamian Curried Lobster
Lobster Creole
Grilled Fish Fillets
Seared Fish Fillets
Slash and Burn Snapper
Grouper with Tamarind Sauce
Tuna with Vanilla Rum Sauce
Fried Flying Fish and Roe
Rundown
Mahi Mahi in Banana leaves
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