There are many books available about Caribbean Cuisine. It's not surprising, since it is the most festive in the world. However, I have picked the following books for beginners and experienced cooks based on the ease of understanding the instructions and preparing the recipes. Also, these books concentrate on the cooking methods from the Spanish speaking islands of Puerto Rico, Cuba and The Dominican Republic. No matter what your skill level, you'll enjoy these books.
Simon & Schuster, Inc.
Daisy: Morning, Noon and Night: Bringing Your Family Together with Everyday Latin Dishes
by Daisy Martinez presents mouth-watering and enjoyable recipes made with easy to find and familiar ingredients. This is one of the best cookbooks to have on hand.
I've been hooked on Daisy's PBS television series Daisy Cooks! since the first show aired. Daisy Martinez has a friendly way of introducing Latin flavors, ingredients and techniques. Daisy Cooks! Latin Flavors That Will Rock Your World is a companion book to the show. Every recipe she makes on the show is in the book. The book has over a hundred recipes for dishes that range from the basics such as sofrito to classic Latin dishes such as Paella.
Publisher: Clarkson Potter
Simply Delicioso by Ingrid Hoffman offers many exciting recipes made with easy to find, familiar ingredients. With over 125 recipes, Hoffmann's book is fun to read with simple, yet tasty dishes with a Latin twist. The book has many color photographs.
This hardcover book has three authors Glenn M. Lindgren, Raul Musibay, and Jorge Castillo. The trio of Cuban foodies have helped renew an interest in Cuban cuisine. There book is a guide to Cuban flavors, spices, tropical ingredients, and African influence. The photography of each dish is mouthwatering to look at. This book has many easy recipes for beginners.
There are very few Dominican cookbooks on the market. This paperback verion of Aunt Clara's Dominican Cookbook by Clara Gonzalez is a treasure find. The book is full of traditional Dominican recipes, as well as the history and origins of Dominican cuisine. The recipes are presented in an easy to follow format.
Nuyorican is a term that refers to a Puerto Rican raised and/or born in New York City. The author, Oswald Rivera, has put together a collection of authentic Puerto Rican recipes as well as recipes inspired by mainland (U.S.A.) cuisine. There are over 240 recipes that are hearty, healthy and sometimes spicy. This book contains illustrations, but no photographs.
Mary Urrutia Randelman, the author of this book, shares her memories of growing up in Cuba and the role food played in her life. In this book, you'll find over 200 authentic Cuban recipes and beautiful halftone photographs of Randelman's childhood in pre-Castro Cuba.
Chef Aarón Sanchez shares 120 recipes that represent the tastes, heritage and cultures of Latinos from across the United States. Regions represented include Miami’s Little Havana, New York’s Spanish Harlem, and San Francisco’s Mission.
Sky Juice and Flying Fish is an all around Caribbean cooking guide. The cookbook explores the dishes prepared at home by locals and at roadside stands throughout the islands. Author Jessica Harris does a nice job communicating the culinary history of the islands with a wide variety of recipes.
There are only a few recipes in this book, but its value comes from Linda Bladholm's comprehensive coverage of Latin food ingredients. If you are new to Latin Caribbean cooking and don't know the names of fruits, vegetables and other ingredients this is the book for you. You can take it to the grocery store with you and compare what you see with what is in the book.