The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands by Jinx Morgan, Jefferson Morgan

Jinx and Jefferson Morgan own the Sugar Mill, a much-loved resort on the island of Tortola in the British Virgin Islands. From there, they have explored the Caribbean and packed their culinary discoveries into The Caribbean Cookbook. There are dishes suited to company dinners, as well as easy-going food like Rum-Glazed Chicken Wings, Red Bean and Rice Salad, and Rasta Pasta. Some dishes are traditional, others use the ingredients and flavors of the islands in original ways. The Morgans are friendly and free-wheeling and pack lots of local lore and culinary information into this sunny book.

The Essential Caribbean Cookbook: 50 Classic Recipes, With Step-By-Step Photographs by Heather Thomas

If one were searching for a culinary melting pot, the Caribbean Islands would surely qualify. Since the world ceased being flat, conflicting influences of indigenous and European cuisines have evolved here, forming the amazing combinations that make island cooking one of the most diverse and delicious found anywhere in the world. By offering recipes of the most well known dishes from this tropical archipelago, The Essential Caribbean Cookbook provides a tasty selection of the popular foods that are most commonly associated with the region, including Jerked Chicken, Crab Creole, Frijoles Negros, Callaloo, and Banana Curry. But the menu doesn't stop there, it also includes several examples of more unusual dishes like Run Down, Picadillos, and Pepper Soup. Each recipe includes concise directions and excellent photos that provide a step-by-step visual guide. There are also helpful sections describing the special ingredients that give Caribbean cooking its unmistakable flavor, such as Hot Chile Oil, Barbados Seasoning, and Peanut Sauce. This entry to the long series of Essential cookbooks is a welcome addition and offers an excellent opportunity for cooks to spice up their kitchen with some delicious and easily prepared meals. --George Laney

Island Barbecue: Spirited Recipes from the Caribbean
by Dunstan A. Harris, Brooke Scudder (Illustrator)

From Rum Barbecue Sauce to Jerked Baby Back Ribs, this book offers a sizzling collection of over 60 recipes, complete with full-color illustrations, invaluable information on grilling techniques, and a source list of Caribbean ingredients.

Lonely Planet World Food Caribbean by Bruce Geddes

World Food Caribbean is packed with recipes for tropical mixed drinks that pack a mean punch, delicious dishes and an engaging account of the roots of Caribbean cuisine. With Lonely Planet’s pocket-sized portrait of food, you won’t miss such highlights from this reggae-inspired cuisine as cafe carib, - a cocktail including dark rum, coffee and whipped cream; a huge variety of zesty pepper sauces; the conch, - the Caribbean’s supreme delicacy; Cuban cigars; the finest brew in the islands; and the finest Indian cuisine this side of Delhi. World Food Caribbean is the perfect primer before your visit, and an indulgent kitchen companion for years to come.

Caribbean Cooking: The Best Dishes of the Islands, from Soup to Bread to Dessert by John Demers

From drinks and appetizers to entrees and desserts, here are almost 200 irresistible recipes from Jamaica, Guadeloupe, Martinique, Barbados, Cuba, and beyond. Each recipe is accompanied by easy-to-follow instructions for an outstanding array of cooking a la caribe.

 
Caribbean Light: All the Flavors of the Islands, Without All the Fat
by Donna Shields

The food of the islands has its own special charm--who can resist the call of the jerk? But, in between nibbles of sweet plantain and empanada, we wonder if we'll hate ourselves in the morning when we tally up the fat grams and sodium we consumed the night before. Aiming to take the fear out of the feasting, dietician and culinary instructor Donna Shields has penned Caribbean Light, a healthy romp through the kitchens of our West Indian neighbors.
Shields clearly loves her work and her subject. Making it plain in the introduction that flavor and authenticity are more important to her than cutting every last calorie, she takes our hand and guides us through over 125 fabulous, relatively simple recipes such as Coconut Kerry Chicken, Marinated Palm Hearts, and Drunken Shrimp. Each recipe is followed with information on calories, fat, cholesterol, sodium, vitamins, and minerals, to allow the reader to decide if the pork chop's worth it (it is). Well-indexed and easy-to-use, with informative sidebars on many aspects of Carib cuisine, the only thing this cookbook is missing is illustrations. Viewed as incentive to actually make the dishes, though, perhaps that's not such a bad thing after all. --Rob Lightner

Caribbean Desserts by Dr Betty 'K'

Caribbean Desserts is an exceptional collection of tropical treats. Succulent mango, refreshing lime, creamy coconut, tart/sweet papaya, spicy ginger, the flavours of Caribbean desserts range from light and exhilarating to rich and decadent. Sweet and Fruit Breads include Mango Nut Bread with Mango Sauce and Spicy Gingerbread with Vanilla Custard Sauce. Other desserts include Mango Cake, Lime Daiquiri Pie, Mango, Soursop and Papaw ice creams, Mango Mousse and Orange Charlotte, plus Gulab Jamoon, Rasmalai, Kheer and Peera. Tropical drinks, the perfect complement, round out these recipes Pina Colada, Rum Punch, Ginger Beer, Mauby and Mango Wine.

• Caribbean Cuisine by Dr Betty 'K'
• Cooking the Caribbean Way: To Include New Low-Fat and Vegetarian Recipes
  (Easy Menu Ethnic Cookbooks) by Cheryl Davidson Kaufman
• Cooking the Caribbean Way by Mary Slater
• Cooking of the Caribbean: Tropical Taste Sensations from the Islands in the Sun
  by Rosamund Grant
• Culinaria the Caribbean: A Culinary Discovery by Rosemary Parkinson (Editor), Clem Johnson (Photographer), Ruprecht Stempell (Photographer)
• Dorinda's Taste of the Caribbean : African-Influenced Recipes from the Islands
  by Dorinda Hafner
• Exotic Desserts from the Caribbean: Cakes by Konemann Staff (Editor)
• Royal Caribbean International Cookbook
  by Rudi Sodamin, Rudolf Sodamin, Jack L. Williams (Introduction)
• Sky Juice and Flying Fish by Jessica B. Harris
• The Book of Caribbean Cooking by Lesley MacKley
• The Caribbean (World of Recipes) by Julie McCulloch
• The Caribbean Pantry Cookbook: Condiments and Seasonings from the Land of Spice and Sun
  by Steven Raichlen, Martin Jacobs (Photographer)
• Tropic Cooking: The New Cuisine from Florida and the Islands of the Caribbean
  by Joyce Lafray Young, Joyce LaFray
• Vegetarian Cuisine - Caribbean Style by Dr Betty 'K'