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, by Taymer Mason

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Product details

File Size: 21434 KB

Print Length: 320 pages

Publisher: The Experiment; 2 edition (November 29, 2016)

Publication Date: November 29, 2016

Sold by: Amazon Digital Services LLC

Language: English

ASIN: B01BEGV60G

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Amazon Best Sellers Rank:

#257,452 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

Wow! the negative reviews on this are way off base. Yes, the recipes use a lot of ingredients, but Caribbean food is notoriously well seasoned food... and how hard is it to sprinkle on a variety of spices anyway? Also, some complained about the complexity of the food... and that may not be what everyone is looking for, but I think that is actually a STRENGTH of the cookbook... you will be making your own food from scratch - no boxed cake mix that I've come across so far in the book, no opening up canned food, mixing it together, then heating it and calling it gourmet cuisine... this is real food made by a real person spending time in the kitchen. Also, vegan recipes can seem to be more complex only because many people aren't used to cooking this way and tend to rely heavily on packaged foods... but the initially complex multiple steps (what some cooks denigrate as "kitchen alchemy") make food that is satisfying, healthy, and tasty -- something you CAN'T get out of a package. I think it's a necessary trade off because sometimes yes, I want something that actually resembles fish or meat or whatever I might be craving that day, without eating animals. Also, the more you cook, the easier and faster cooking gets for you. I think this cookbook really is amazing and if you're in a rut, it can provide some great ideas that I personally haven't ever thought of -- and I happily cook three meals a day AND have a VERY large cookbook library, vegan and otherwise, so that's saying something!! Another strength: I quite simply know of no other cookbook out there with recipes like these, so if you want to make a vegan version of food you may have tasted in the Caribbean, you were either on your own to come up with your own recipes, or do without. This cookbook expects you to cook whole foods from scratch, and have a fairly well stocked spice cabinet, but I think most vegans (and non-vegans who like to cook) are already there -- by necessity if not by choice. Now, some recipes are not within reach for people in all markets, because not everyone has access to a West Indian grocers and fresh soursop or breadfruit are going to be pretty hard to come by. I have I think pretty decent access to a wealth of ingredients where I live, but even I can't find these!!! This is the only legit complaint about the book, in my opinion, and even then it's to be expected that if you live outside the Caribbean, you may not have access to all the unique ingredients that make this food what it is. However, I find that I can make most of the recipes in the book and they are really innovative. I was in a bit of a cooking rut, but this book is giving me a lot of new ideas to incorporate... and remember cookbooks are always starting points... once you've tried the recipe the author's way and understand how to make the basic dish, you are free to substitute and riff off the recipes, etc. The author really encourages this attitude of experimentation, too, and repeatedly mentions that there is more than one way to make the dishes, depending on the island or even the particular cook. I think this book is a real find, and goes right up there in my list of favorites along with Miyoko Schinner (another author who unfairly gets dismissed as being so much "kitchen alchemy"), but personally kitchen alchemy is EXACTLY what I want... I WANT to know how to recreate the flavors, textures, etc., of dishes I used to enjoy but I want to make them in a healthier and kinder way. If it takes a bit of work, so be it... to me, it's worth it. If you don't have time or the inclination to cook, though, or don't have access to a reasonably well stocked grocery, this book may be out of your reach. That isn't the fault of the book or the author, though, to be fair, and there are already tons of cookbooks and cooking magazines out there that cater to exactly that type of consumer... buy refrigerated crescent roll dough, sprinkle it with sugar, bake it and call it homemade. If that's your thing, this book aint... but if you actually COOK, or want to learn how to do so, this book is a great choice. If you want to enjoy certain foods you can't typically get outside the Caribbean, this book is also a great choice, whether you are vegan or not.

I was born in Guyana and grew up in Antigua. I'm a Caribbean girl through and through. This cookbook is PHENOMENAL! It truly captures authentic Caribbean dishes from all throughout the islands, with informative back stories and beautiful photos. This book has been a GEM for me now as a Vegan who wants to stay true to my Caribbean heritage through cuisine. Can't recommend this book enough!

I have never written a book review before, but I HAD to for this amazing cookbook!!! The author stayed as true as possible to the recipes that I have been eating my entire life. My family is Bajan and seventh day Adventist and I am very familiar with vegetarian cooking. This is the only cookbook I have found after years of searching that recreates classic Bajan recipes like stew, pudding and souse, and macaroni pie. She even included so many desserts that I can never find exact recipes for like conkies, sweet bread, and pone! The main thing I love is that she uses authentic ingredients. There is no substitute for breadfruit, sweet potato, or Bajan seasoning. You have to use these ingredients to get the authentic caribbean flavor. This book offers a vegan version of caribbean classics, not an Americanized vegan version. Taymer keep up the good work. I LOVE your cookbook and hope to see more from you.

As a rule I do not write reviews but I had to come say my piece....there were some negative comments from other reviewers and they are just plain wrong! This book is a gem! I lived in Brooklyn for many years (which has a huge West Indian community). The flavors in these recipes are so authentic and bring me back to that amazing time in my life. I've never tasted vegan cuisine like what the Ital Rasta chefs make and I've missed it. This book brought those flavors into my house! I'm recommending it to everyone I know who is trying to eat a more plant based diet! Start cooking like this and you won't miss meat or dairy for a second!! So grateful to Taymer for so richly representing a cuisine that many people have never gotten to even try! It's so authentic and amazing!! Buy it now!!

I am not familiar with Caribbean food but I like food with spices but not too hot. I ordered this book from Amazon and followed through the instructions in this cookbook including making the Bajan Seasoning (it's a must and used in few recipes). This seasoning is good on everything. I tried the following recipes: Creole Rice, Creole Spaghetti, Curried TVP Stew, White Sweet Potato Shepherd's Pie, Creole Ratatouille, Black-Eyed Pea Stew, Yellow Split Pea Dal, Eggplant Accras, and Barbadian Coconut turnovers. These were so easy to make and they are so tasty, spicy but not too hot.I do recommend that you buy the habanero or Scotch Bonnet pepper (used in recipes), use gloves, and remove the seeds and membranes inside the pepper. This will reduce the heat of the pepper. If the food is too spicy for you, you can always reduce the amount of the pepper. The pepper adds a unique flavoring to the dish. 1/2 of a pepper goes a long way!The dishes in this book are spicy (lots of spices) and very aromatic. It reminds me of Indian food but it is really different than that since some use thyme, basil, and green onions which are not used in Indian food. Really, I have never eaten this kind of meal before. This is a unique experience for me to try this kind of dish and I LIKE it! I am going to try the jerk seasonings and the rest of the recipes. I am so EXCITED and so glad I pre-ordered it.The pictures really helped since I kind of want to know how the dish look like. Some have step-by-step pictures on how to make it.This is a really GREAT cookbook and I highly recommend it.

I really like this book! Made a the Vegan "Beef" Patties for my family reunion! Everybody enjoyed them! Plan on making a few more things. The ingredient list is long, but it's well worth it to have such flavorful and complex vegan food. I would definitely recommend this book!

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