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Page after page
A few scratches to covers
Focusing each chapter on the culinary and social history of one dish--such as fried chicken
readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings
(Caribbean) Jean-Francois Cordet, ed. Martinique: Produits du Terroir et Recettes Traditionelles Spices Page after pageIn 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.);
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