Book Review of "Cooking With Caribbean Rum"
What happens when we combine two cultures known for celebrating life and nature through their rum inspired cuisines? If we are referring to Caribbean and South American cultures, the answer is “pure bliss”!
Laurel-Ann Morley was born in Venezuela, but has lived in Barbados since she was 10 years old. She describes herself simply as a “housewife who likes to cook” but her demand as a specialty chef in Barbados tells a better story about her culinary skills.
Beyond simply preparing meals, Mrs. Morley also enjoys “creating atmospheres” within which to enjoy the meals. It is this all -encompassing view of gastronomy that led her to the writing of this great book.
Cooking with Caribbean Rum opens up with a section devoted to rum drinks, both hot and cold. Among our favorites are Ponche Crema and Orange Egg Nog.
The book then moves on to Soups and Starters, where we are delighted with recipes such as Cheddar Rum-Raisin Spread and Rum Nut Brie. It is then off to the land of poultry, a very extensive section featuring the likes of Turkey Breast with Rum Curry Glaze and Rum Punch Chicken.
The Beef and Lamb section does not disappoint either, with a plethora of recipes that have survived the test of time. Among our favorites are Oxtail Stew and Lamb Kebabs.
There are two additional sections, devoted to Pork and Fish respectively, which are sure to delight those with a predilection for either one. But just like most celebrations, the book must end with a sweet note, or section devoted to them. In this case, the Dessert section entices our senses, feasting our eyes and imagination with recipes such as Pineapple Rum Log, Rummy Oranges and Macaroon Torte.
The book is a delightful source of inspiration, whether it is a single recipe or a course meal, there are plenty of rum-centric offerings to create the perfect atmosphere.
Cheers!
Margaret E. Ayala, Publisher