This book contains your favorite dishes as well as mine. Like most West Indian women, my stepmother who raised me from the age of five, after my dear mother passed away, was an excellent cook and always did her own cooking, regardless of the fact that we had a helper. I spent my early years in a boarding school where it was against the rules to even visit the kitchen, hence I was unable to gain even a firsthand knowledge of the art of cooking.

This book contains your favorite dishes as well as mine. Like most West Indian women, my stepmother who raised me from the age of five, after my dear mother passed away, was an excellent cook and always did her own cooking, regardless of the fact that we had a helper. I spent my early years in a boarding school where it was against the rules to even visit the kitchen, hence I was unable to gain even a firsthand knowledge of the art of cooking.

This book contains your favorite dishes as well as mine. Like most West Indian women, my stepmother who raised me from the age of five, after my dear mother passed away, was an excellent cook and always did her own cooking, regardless of the fact that we had a helper. I spent my early years in a boarding school where it was against the rules to even visit the kitchen, hence I was unable to gain even a firsthand knowledge of the art of cooking.

"Cooking Columbus" (A History of Cooking in the Caribbean), is my second book. Cooking Columbus is an achievement of a lot of research, hard work, and 2 years dedication to a cause. I wanted to do a book about the gentle, peace loving Amerindian inhabitants of the New World, the Tainos, Arawaks, and the war-like Carib Indians. Their lifestyles, culture, art, music, and religion, plus chapters on slavery, pirates, spices and of course the wonderful Caribbean cuisine fruits, vegetables, and tropical cocktails. The historical influences of countries like Spain, Africa, British, France, India, and the Dutch people had on the islands. I want you the reader to enjoy going back in time when the Caribbean was truly an island paradise. I added my love of art in the Caribbean island paintings, and photo�s, plus some of the best tasting Caribbean dishes. The Caribbean is a tropical paradise with sun tanned beautiful people, tropical days, with cool nights, breath taking sunsets, beaches, casino�s, mango smoothies and palm trees. The Caribbean is roasted pork, arroz con gandules, fried snapper, plantains, coconut flan and a cinnamon tanned young lady with a smile, and open arms waiting to greet you. �Buen venidos al caribe� welcome to the Caribbean, welcome to my island paradise. I hope you enjoy reading "Cooking Columbus" A History of Cooking in the Caribbean, as much as I enjoyed writing it. Julio Rodriguez

"Cooking Columbus" (A History of Cooking in the Caribbean), is my second book. Cooking Columbus is an achievement of a lot of research, hard work, and 2 years dedication to a cause. I wanted to do a book about the gentle, peace loving Amerindian inhabitants of the New World, the Tainos, Arawaks, and the war-like Carib Indians. Their lifestyles, culture, art, music, and religion, plus chapters on slavery, pirates, spices and of course the wonderful Caribbean cuisine fruits, vegetables, and tropical cocktails. The historical influences of countries like Spain, Africa, British, France, India, and the Dutch people had on the islands. I want you the reader to enjoy going back in time when the Caribbean was truly an island paradise. I added my love of art in the Caribbean island paintings, and photo�s, plus some of the best tasting Caribbean dishes. The Caribbean is a tropical paradise with sun tanned beautiful people, tropical days, with cool nights, breath taking sunsets, beaches, casino�s, mango smoothies and palm trees. The Caribbean is roasted pork, arroz con gandules, fried snapper, plantains, coconut flan and a cinnamon tanned young lady with a smile, and open arms waiting to greet you. �Buen venidos al caribe� welcome to the Caribbean, welcome to my island paradise. I hope you enjoy reading "Cooking Columbus" A History of Cooking in the Caribbean, as much as I enjoyed writing it. Julio Rodriguez

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An introduction to Guyanese cuisine, this book offers up an array of exotic meals. Whether its Cantonese Fried Rice, Curried Chicken , Metemgee, Garlic pork, Pepperpot, or Sherpherds Pie, you will have recipes that represents each type of people from this tiny melting pot nestled in the South American continent. Guyana’s rich culture and beauty can be seen in many photographs highlighted in this book, which are meant to bring nostalgia to Guyanese abroad and pride for the ones at home. In addition, Guyana’s Tasty Exotic introduces Guyana’s clandestine beauty, culture and foods to the world. Deborah’s love affair with Guyana is clearly visible in the culinary language and images seen in her presentation of this manuscript. Guyana is a country positively vibrating with an enthuasiasm for life, culture, music and food. It is rich in vegetation, fragrant red rum, and it’s vast production of sugar and rice. The typical Guyanese cook has an array of ingredients to choose from, and utilizes them with great skill, thus creating delicious meals for their families. Guyana’s cultural Association(GCA) is proud to recommend Guyana’s Tasty Exotic. - Malcolm Hall, President of GCA

An introduction to Guyanese cuisine, this book offers up an array of exotic meals. Whether its Cantonese Fried Rice, Curried Chicken , Metemgee, Garlic pork, Pepperpot, or Sherpherds Pie, you will have recipes that represents each type of people from this tiny melting pot nestled in the South American continent. Guyana’s rich culture and beauty can be seen in many photographs highlighted in this book, which are meant to bring nostalgia to Guyanese abroad and pride for the ones at home. In addition, Guyana’s Tasty Exotic introduces Guyana’s clandestine beauty, culture and foods to the world. Deborah’s love affair with Guyana is clearly visible in the culinary language and images seen in her presentation of this manuscript. Guyana is a country positively vibrating with an enthuasiasm for life, culture, music and food. It is rich in vegetation, fragrant red rum, and it’s vast production of sugar and rice. The typical Guyanese cook has an array of ingredients to choose from, and utilizes them with great skill, thus creating delicious meals for their families. Guyana’s cultural Association(GCA) is proud to recommend Guyana’s Tasty Exotic. - Malcolm Hall, President of GCA

Food is an integral part of the culture in the Caribbean and at some point in time, one should experience this richness by paying a visit to the Tropics. However, not everyone has the opportunity to get there so I will take you there through a selection of palatable dishes. I grew up in the Caribbean and was always passionate about good food because as a youngster, I most times wanted a second helping. My mother is definitely the best cook whom I have eaten from. That�s what I always said because the food tasted better the second time around. After migrating to the United States, I had to acquire a new taste. Luckily for me, I was able to find a job in the College campus cafeteria where I worked for four and a half years. While the food on campus tasted well, I was always yearning to eat those dishes that I grew up with. Living off campus gave me an opportunity to cook for myself and to experiment with recipes. If I could not find the authentic ingredients then I would improvise the recipe to finish the dish. One is never too old to get advice from mom on how to cook certain foods so when I got stuck with a certain dish, I would call her and ask her advice. I had many friends on campus from all over the world and what better way to test one's cooking by inviting a couple of friends to dinner. No one asked what the recipe was, they just devoured it so that was my sign that the taste was there. I invite you to dinner and a trip to the Tropics by preparing some of these palatable dishes and acquiring a taste of the Caribbean. Thank you, Mervyn HemLee

Food is an integral part of the culture in the Caribbean and at some point in time, one should experience this richness by paying a visit to the Tropics. However, not everyone has the opportunity to get there so I will take you there through a selection of palatable dishes. I grew up in the Caribbean and was always passionate about good food because as a youngster, I most times wanted a second helping. My mother is definitely the best cook whom I have eaten from. That�s what I always said because the food tasted better the second time around. After migrating to the United States, I had to acquire a new taste. Luckily for me, I was able to find a job in the College campus cafeteria where I worked for four and a half years. While the food on campus tasted well, I was always yearning to eat those dishes that I grew up with. Living off campus gave me an opportunity to cook for myself and to experiment with recipes. If I could not find the authentic ingredients then I would improvise the recipe to finish the dish. One is never too old to get advice from mom on how to cook certain foods so when I got stuck with a certain dish, I would call her and ask her advice. I had many friends on campus from all over the world and what better way to test one's cooking by inviting a couple of friends to dinner. No one asked what the recipe was, they just devoured it so that was my sign that the taste was there. I invite you to dinner and a trip to the Tropics by preparing some of these palatable dishes and acquiring a taste of the Caribbean. Thank you, Mervyn HemLee