Levi Roots’ Reggae Reggae Cookbook
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Page 1 of 1 Start over Page 1 of 1. Levi Roots Food for Friends. Authentic Recipes from Jamaica: Review Waterstone's Books Quarterly "Reading it you can imagine yourself sitting under a tropical sun sipping a frozen mango daiquiri and savouring a plate of jerk chicken. HarperCollins Publishers; UK ed. Related Video Shorts 0 Upload your video. Share your thoughts with other customers. Write a customer review. There was a problem filtering reviews right now. Please try again later. Kindle Edition Verified Purchase.
Grill it with Levi
Levi Roots puts his heart into cooking. This book contains delicious home style Jamaican recipes such as curried noodles, curry goat, red-pea soup and brown stew chicken. This book is a winner! One person found this helpful. Excellent book, lots of easy to prepare dishes.
I've tried a few already and they came out great. Book came on schedule as promised.
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Recipes & Ideas
It's not great but for someone who has no other Caribbean cookbook it's an easy starter. Caribbean cookery is fairly set in procedure, dishes using the same main ingredient often have the same basic preparation. As a number of recipes Levi gives the first two paragraphs of the cooking description are identical, it's only the latter parts that differ. This is all to Possibly the best part of this is the resume of his life in bite sized chunks spread throughout the book.
This is all to the good, if you succeed with the one, you'll undoubtedly crack the other. To my surprise, and his credit, this is not written entirely around his product. Equally there are probably more recipes that don't use his product or anything similar, than do. Whoever decided to run through the colour catalogue to print a different background colour for each page, plus another colour for some of the text, should be fired.
Some colour combinations just don't work together, making some of the text difficult to read. The only other time I've seen this technique was in the old OZ magazine, done to cut the print costs by allowing the printer to use up old inks.
There are some errors. One is in the section on cooking with plantain. In the ingredients section we're told to top and tail them and remove the skin. Then at the end of the cooking section we're told to remove the skin again. This instruction appeared in two recipes. There are others, surprisingly his proof reader doesn't know the correct spelling for Tabasco!
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One major mistake is in not warning people about Scotch Bonnet peppers. He states that the heat is in the seeds. I beg to differ, if you get the juice in your eyes, or anywhere else delicate you'll know all about it in the worst way! As they are used in many of his recipes I think a warning should have been given. Do I recommend it, yes, it's a very good introduction to this style of cooking.
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It's well laid out and easy to follow. It's good value for money. The drawback is that unless you live in London, one of the other cities or somewhere where there is a Caribbean community, you'll have major problems sourcing the ingredients, particularly the fruit and veg.
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