Paperback: 320 pages
Publisher: The Experiment; 2 edition (November 29, 2016)
Shipping Weight: 1.1 pounds (View shipping rates and policies)
Average Customer Review: 4.4 out of 5 stars See all reviews (72 customer reviews)
Best Sellers Rank: #185,552 in Books (See Top 100 in Books) #26 in Books > Cookbooks, Food & Wine > Regional & International > Caribbean & West Indian #153 in Books > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments #467 in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Vegan
Two year ago, I decided to relocate from sunny Los Angeles, USA to the beautiful harbor city of Sydney, Australia. Australia boasts some of the most incredible produce and dining experiences one could imagine (some of the best Thai, Chinese, Arabic, Greek etc you will EVER eat outside those respective countries), however, the country is missing several of my fav styles of cuisine, one of them being the melting pot of flavors found in Caribbean cooking. I have spent the majority of my life growing up close with Caribbean people. Jamaicans, Bajans and Dominicans have all played a major part in my life, and since moving to the O-Z not only was I missing their cultural presence in my everyday life, I was missing the tasty treats that the islands are overflowing with. Whether `conventional' fare like dumplings, callaloo, jerk chicken etc or the vegan/Ital dishes my Rasta/Garveyite/Seventh Day Adventist folks used to whip up (pearl quinoa & seaweed stir-fry, veggie patties, sorrel drink etc) I needed an island fix badly and the only person to satiate my jones was me! Being that summer was coming, I was more inclined towards the lighter fare of vegan dishes, so, I jumped on , came across `Caribbean Vegan' and decided to whip out my credit card and make purchase.Three months and roughly two-dozen recipes later, I conclude that Taymer Mason's book has been a hit-or-miss affair for me. I will proceed to elaborate on what I like and dislike from the book:LIKED:Being a lover of spices, I am happy to see that Taymer has remained faithful and utilized the many wonderful spices ever-present in island cooking, for example, the ever-popular (and my personal fav), Thyme.
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