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Lesley Enston
Belly Full
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4413035Belly Fullhttps://www.gandhi.com.mx/belly-full-9781984861832/phttps://gandhi.vtexassets.com/arquivos/ids/4258765/image.jpg?v=638489965842970000269374MXNClarkson Potter/Ten SpeedInStock/Ebooks/<p><strong>A delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.</strong></p><p><strong>Lesleys recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.Hawa Hassan, author of <em>In Bibis Kitchen</em></strong></p><p>Across the English-speaking Caribbean, me belly full can mean more than just a satisfied stomach, but a heart and soul thats full too. In <em>Belly Full</em>, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.</p><p>Eleven staple ingredientsbeans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppershold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territorys cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad & Tobago, and Cuba) and encourages us to celebrate the delicious differences.</p><p><em>Belly Full</em> provides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:</p><p> Cornmeal: <strong>Pen Mayi</strong> from Haiti and <strong>Conkies</strong> from Barbados<br /> Okra: <strong>Callaloo</strong> from Trinidad and Tobago and <strong>Fungee</strong> from Antigua<br /> Plantains: <strong>Mofongo</strong> from Puerto Rico and <strong>Tortilla de Plátano Maduro</strong> from Cuba<br /> Salted Cod: <strong>Ackee and Saltfish</strong> from Jamaica and <strong>Accras de Morue</strong> from Martinique</p><p><em>Belly Full,</em> with its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.</p>...4318941Belly Full269374https://www.gandhi.com.mx/belly-full-9781984861832/phttps://gandhi.vtexassets.com/arquivos/ids/4258765/image.jpg?v=638489965842970000InStockMXN99999DIEbook20249781984861832_W3siaWQiOiIxMzJmNmQ5Yy1lOTg4LTRlOTktYmIzZS05NGE2YWI2MTc3NzEiLCJsaXN0UHJpY2UiOjM1MCwiZGlzY291bnQiOjk4LCJzZWxsaW5nUHJpY2UiOjI1MiwiaW5jbHVkZXNUYXgiOnRydWUsInByaWNlVHlwZSI6Ildob2xlc2FsZSIsImN1cnJlbmN5IjoiTVhOIiwiZnJvbSI6IjIwMjUtMDItMDVUMDg6MDA6MDBaIiwicmVnaW9uIjoiTVgiLCJpc1ByZW9yZGVyIjpmYWxzZX1d9781984861832_<p><strong>A delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.</strong></p><p>Across the English-speaking Caribbean, "me belly full" can mean more than just a satisfied stomach, but a heart and soul thats full too. In <em>Belly Full</em>, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.</p><p>Eleven staple ingredientsbeans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppershold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territorys cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad & Tobago, and Cuba) and encourages us to celebrate the delicious differences.</p><p><em>Belly Full</em> provides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:</p><ul><li>Cornmeal: <strong>Pen Mayi</strong> from Haiti and <strong>Conkies</strong> from Barbados</li><li>Okra: <strong>Callaloo</strong> from Trinidad and Tobago and <strong>Fungee</strong> from Antigua</li><li>Plantains: <strong>Mofongo</strong> from Puerto Rico and <strong>Tortilla de Plátano Maduro</strong> from Cuba</li><li>Salted Cod: <strong>Ackee and Saltfish</strong> from Jamaica and <strong>Accras de Morue</strong> from Martinique</li></ul><p><em>Belly Full,</em> with its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.</p>...(*_*)9781984861832_<p><strong>A delectable exploration of Caribbean cuisine through 105 recipes based on eleven staple ingredients, featuring powerful insights into the shared history of the diaspora and gorgeous photography.</strong></p><p><strong>Lesleys recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.Hawa Hassan, author of <em>In Bibis Kitchen</em></strong></p><p>Across the English-speaking Caribbean, me belly full can mean more than just a satisfied stomach, but a heart and soul thats full too. In <em>Belly Full</em>, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.</p><p>Eleven staple ingredientsbeans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppershold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territorys cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad & Tobago, and Cuba) and encourages us to celebrate the delicious differences.</p><p><em>Belly Full</em> provides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:</p><p> Cornmeal: <strong>Pen Mayi</strong> from Haiti and <strong>Conkies</strong> from Barbados<br /> Okra: <strong>Callaloo</strong> from Trinidad and Tobago and <strong>Fungee</strong> from Antigua<br /> Plantains: <strong>Mofongo</strong> from Puerto Rico and <strong>Tortilla de Plátano Maduro</strong> from Cuba<br /> Salted Cod: <strong>Ackee and Saltfish</strong> from Jamaica and <strong>Accras de Morue</strong> from Martinique</p><p><em>Belly Full,</em> with its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.</p>...9781984861832_Clarkson Potter/Ten Speedlibro_electonico_9781984861832_9781984861832Lesley EnstonInglésMéxico2024-09-10T00:00:00+00:00https://getbook.kobo.com/koboid-prod-public/RandomHouse-epub-0c41d348-abfa-45a6-a844-a9981dddcabb.epub2024-09-10T00:00:00+00:00Clarkson Potter/Ten Speed