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Caribbean and African Cooking Rosamund Grant
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Caribbean and African Cooking
Rosamund Grant
The essence of good Caribbean cuisine is the use of fresh vegetables and fruit and the seasoning of meat and fish in herbs and spices. Rosamund Grant's introduction to this cuisine presents recipes for traditional dishes as well as some created using borrowed ideas and ingredients.
160 pages, 8pp colour illustrations
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | August 1, 2003 |
| ISBN13 | 9781904010296 |
| Publishers | Grub Street Publishing |
| Pages | 160 |
| Dimensions | 155 × 233 × 13 mm · 274 g |
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