(Caribbean) Jean-Francois Cordet, ed. Martinique: Produits du Terroir et Recettes Traditionelles Spices Burlington & Quincy Railroad

Burlington & Quincy Railroad

readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings

Focusing each chapter on the culinary and social history of one dish--such as fried chicken

Page after page

(Caribbean) Jean-Francois Cordet, ed. Martinique: Produits du Terroir et Recettes Traditionelles Spices Burlington & Quincy RailroadIn French. A deeply researched book on the traditional foods of Martinique. Martinique, the "pearl of the Antilles," has successfully developed its tourism sector while preserving its primary agricultural vocation, its fishing activities, and its traditional know how. Fruits and vegetables (pineapple, soursop, yam, dacha, sweet potato, etc.); fish and seafood (shark, conch, tazard, z'habitant, etc.); herbs (cinnamon, local onion, vanilla, etc.);