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Covering all aspects of Jamaican cuisine from soups to preserves, fish to ices, Classic Jamaican Cooking also presents a range of traditional herbal remedies and drinks. With recipes as varied as Plantain Tart and Shrimp Soup, Salt Fish Patties and Coconut Ice Cream, this book dispels forever the myth that Jamaican cookery begins with Curried Goat and ends with Rice and Peas.

Mistress of a large Jamaican household at the end of the nineteenth century, Caroline Sullivan wrote the first ever book on Jamaican cooking. Needing only occasional modification by the modern reader ('Take seven gallons of rum ...'), she brings alive the wealth and variety of the island's food. 

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