A Broad Collection of Haitian Recipes by Mona Cassion Mnager.A wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes. The book is the expression of Mrs. Mnager's lifelong love and appreciation of Haitian food. Thoughtful suggestions accompany the recipe and a useful glossary is also provided. Fine Haitian Cuisine is a gastronomic delight, an extraordinary trip through good memories, traditions, and a way of life. It is both entertaining and informative. It will be a great ...
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A Broad Collection of Haitian Recipes by Mona Cassion Mnager.A wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes. The book is the expression of Mrs. Mnager's lifelong love and appreciation of Haitian food. Thoughtful suggestions accompany the recipe and a useful glossary is also provided. Fine Haitian Cuisine is a gastronomic delight, an extraordinary trip through good memories, traditions, and a way of life. It is both entertaining and informative. It will be a great gift for Haitian-Americans raised in the USA, and anyone interested in Caribbean cuisine. Consider it as a gift for weddings, Christmas, Mother's Day, birthdays, and other occasion. From the Publisher: Haitian cuisine, with its strong African and French influences, holds a unique position in the world of Caribbean cooking. The food is hearty, sensuous, and sometimes adventurous. The recipes of Fine Haitian Cuisine range from traditional Haitian dishes and drinks to the latest Port-au-Prince creations. The recipes are great for special occasions and party events, but can also be enjoyed as casual everyday meals. Book excerpt: From the Introduction: Haitian Cuisine is Creole and is derived mostly from African and French cuisines, with a dash of Native American and Spanish influence. In Creole cooking, food is cooked with a respectable amount of spices and herbs among which tomato, onion, and pepper are customary. Our cuisine includes a few hot dishes but it is not always hot. Very often the hotness of a dish is left to the cooks discretion and the preference of the table companions. Garlic, onion, shallots, pepper, chives, leeks, cloves, parsley, tomato or tomato paste, thyme, habanero chile, bitter orange, lime, and vinegar are what one would call must-haves in order to achieve the taste of Haitian cooking. Here is a not
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