Taste: Recipes from Acclaimed BVI Restaurants and Chefs

A collection of some of the finest culinary experiences the British Virgin Islands has to offer. The book opens on the hills above Trunk Bay with a trip to an organic farm replete with fruits, vegetables and herbs. This fresh encounter sets the tone for the rest of the cookbook which features recipes prepared with locally available ingredients such as avocado, banana, breadfruit, christophine, conch, key limes, lemongrass, lobster, mango, mint, papaya, pineapple, pumpkin, rabbit, sorrel and tamarind. The BVI chefs give readers an opportunity to make true Caribbean dishes with Caribbean ingredients—learning how the flavours mingle with each other. The range of culinary difficulty in Taste spans from quick, easy recipes to complex, epicurean challenges. Some of the more complicated dishes include potted rabbit with truffle butter and rabbit spring rolls; pumpkin-crusted ahi tuna with pumpkin wasabi mousse, spicy baby arugula salad and sorrel foam; and seafood tonnarelli with black red-snapper fagottini, but there are still plenty of recipes for those who simply desire to know how to cook the perfect Anegada lobster or how to denaturize Caribbean conch. To complement the chef’s enchanting creations, Caribbean Cellars provided wine-pairing expertise to the recipes, keeping in mind what wines work best in this climate but are still globally available to foreign readers. The recipes in this hardcover cookbook highlight delectable, fresh combinations, and the stunning photography—taken on location by Dan O’Connor in most cases—captures the joy of eating such dishes in the BVI, so aspiring chefs who take the book home can imagine eating dinner while watching the sunset from Cooper Island or Zion Hill or from any of the dozens of locales whose chefs contributed their recipes to Taste., ISBN13: 9780956969729 ISBN10: 0956969720 Material Type: hardcover