(Caribbean) J. Froc, M. Hyman, Ph. Hyman & A. Parfait. Guyane: Produits du Terroir et Recettes Traditionelles (Copy) (Copy)

In French. A deeply researched book on the traditional foods of Guyane. 

Located between the Atlantic Ocean, Suriname, and Brazil, French Guiana is characterized by the great ethnic diversity of its populations: Native Americans, Europeans, Africans, Asians, Hindus, Lebanese, Brazilians, and more.
This cultural plurality has endowed French Guiana with astonishing variety. Flavorful and spicy, it showcases the richness of the local flora and fauna: crabs, shrimp, sharks, wood pigs, breadfruit, yams, cassava, palm fruits, cayenne cherries, custard apples, ginger, Indian wood, and seven-year peas.

More than a hundred products are featured in this guide. You'll discover their history and learn how to prepare them the Guyanese way through more than forty deliciously named recipes: Awara Broth, Stuffed Crabs, Croupia Blaff, Suckling Pig, Maripa Cabbage Acras, Zoreil Milat Jam, not to mention rum-based cocktails such as Sec-Sec et Décollage.
A surprising inventory of culinary traditions, this book invites you to discover the entire gourmet and fascinating history of Guyana.

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