Book Description
A truly authentic guide to down-home traditional Caribbean cooking, the kind you'd find at roadside stands, Ski Juice and Flying Fish captures the feel of the Islands, bringing the blue-green sea, the tropical breeze, and the exotic scents of the Caribbean into the American kitchen.

A culinary history of each of the Islands provides the perfect introduction to the 150 mouth-watering recipes for appetizers and soups, entrees, side dishes, and desserts, all featuring the distinctly exotic seasonings — ginger, garlic, chili, coconut, curries, and rum — of the Caribbean.

Begin your meal with plantain chips and rum-spiked `ti-punch. Go on to Bajan Fried Chicken from Barbados, complemented by a banana-ginger chutney and served with Jamaican Rice and Peas. Finish up with a sumptuous coconut pudding.

A glossary lists ingredients from achiote (small reddish berries) to z'yeux noir (black-eyed peas), which can be found in grocery stores, Caribbean markets, or through the mail-order source list provided in the appendix.