Coveringall aspects of Jamaican cuisine from soups to preserves, fish toices,ClassicJamaican Cooking alsopresents a range of traditional herbal remedies and drinks. Withrecipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Pattiesand Coconut Ice Cream, this book dispels forever the myth thatJamaican cookery begins with Curried Goat and ends with Rice andPeas.Mistressof a large Jamaican household at the end of the nineteenth century,Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Takeseven gallons of rum …'),she brings alive the wealth and variety of the island's food.
