LEADER 01556cam 2200205 a 4500
001 899603
005 20190104092822.0
008 190108s2018 maua g 001 0 eng d
010 $a 2017962445
020 $a9781624145810 (pbk.) :$cNT$770
040 $aTWTNM$beng$dTWTNM
050 4$aTX716.A1$bJ33 2018
082 04$a641.59729$222
100 1 $aJackson, Julius The Chef.
245 10$aMy modern Caribbean kitchen :$b70 fresh takes on island favorites /$cJulius "The Chef" Jackson.
260 $aSalem, MA :$bPage Street Publishing Co.,$c2018.
300 $a176 p. :$bcolor ill. ;$c23 cm.
500 $aIncludes index.
500 $aPremium Binding. Stays Open ; Hands free-- Back cover.
500 $aCOOKING/Regional & Ethnic/Caribbean & West Indian-- Back.
505 0 $aFully-loaded breakfasts -- Big pot Caribbean dishes -- Island fusion -- Top-ranked soups -- Satisfying snacks and sides -- Vacation in a glass.
520 $aInspired by his childhood in St. Thomas and his current position as head chef at Fat Turtle on the island, Julius Jackson brings a collection of Caribbean recipes that are as diverse as his talents and notoriety. Not only is he a well-known, award-winning chef, but a respected Olympic boxer as well. Drawing from West Indian, Cajun, African and traditional Caribbean cuisine, Julius encourages beginning and experienced home-cooks to play with these unique and bold flavors that are inspiring trendy Caribbean restaurants all over - including Pearl NYC. Recipes include Johnny Cakes with Cheese, Seafood Kallaloo, Curry Mutton, Pigeon Peas and Rice and Tropical Fruit Punch that will wow guests or spice up a weekday dinner.
650 0$aCooking, Caribbean.