{"product_id":"belly-full-exploring-caribbean-cuisine-through-11-fundamental-ingredients-and-over-100-recipes-a-cookbook","title":"Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and Over 100 Recipes [A Cookbook]","description":"\u003cb\u003eA 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Lesley's recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.\"--Hawa Hassan, author of \u003ci\u003eIn Bibi's Kitchen\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAcross the English-speaking Caribbean, \"me belly full\" can mean more than just a satisfied stomach, but a heart and soul that's full too. In \u003ci\u003eBelly Full\u003c\/i\u003e, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines. \u003cp\u003e\u003c\/p\u003eEleven staple ingredients--beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppers--hold 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 territory's cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad \u0026amp; Tobago, and Cuba) and encourages us to celebrate the delicious differences. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eBelly Full \u003c\/i\u003eprovides 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: \u003cp\u003e\u003c\/p\u003e- Cornmeal \u003cb\u003ePen Mayi \u003c\/b\u003efrom Haiti and \u003cb\u003eConkies \u003c\/b\u003efrom Barbados\u003cbr\u003e- Okra: \u003cb\u003eCallaloo\u003c\/b\u003e from Trinidad and Tobago and \u003cb\u003eFungee\u003c\/b\u003e from Antigua\u003cbr\u003e- Plantains: \u003cb\u003e Mofongo\u003c\/b\u003e from Puerto Rico and \u003cb\u003eTortilla de Plátano Maduro\u003c\/b\u003e from Cuba\u003cbr\u003e- Salted Cod: \u003cb\u003eAckee and Saltfish\u003c\/b\u003e from Jamaica and \u003cb\u003eAccras de Morue\u003c\/b\u003e from Martinique \u003cp\u003e\u003c\/p\u003e\u003ci\u003eBelly Full, \u003c\/i\u003ewith its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":45897623011501,"sku":"9781984861825","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0609\/6954\/9997\/files\/imageloader_9a9aa99a-54d7-4847-b048-3ece72add730.jpg?v=1775682330","url":"https:\/\/thirdspacereadingroom.com\/products\/belly-full-exploring-caribbean-cuisine-through-11-fundamental-ingredients-and-over-100-recipes-a-cookbook","provider":"ThirdSpace Reading Room","version":"1.0","type":"link"}