FINE HAITIAN CUISINE
Fine Haitian Cuisine is a wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes written by Mona Cassion Ménager. Fine Haitian Cuisine is a gastronomic delight, and extraordinary trip through good memories, traditions, and way of life. It is both entertaining and informative. It will be a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine. Consider it as a gift for Wedding, Christmas, Mother's Day, birthdays, or for any other occasions. From the Editor Haitian cuisine, with its strong African and French inuences, holds a unique position in the world of Caribbean cooking. The food is hearty, sensuous, and sometimes adventurous. The recipes of Fine Haitian Cuisine range from traditional Haitian dishes and drinks to the latest Port-au-Prince bound creations. They are great for specials occasions and party events, but can also be enjoyed as casual everyday meals. 428 pages, with illustrations, diagrams, and color photographs by the author. EDUCA Vision Inc EDUCA VISION Inc. 2725 NW 19th Street Pompano Beach, Fl 33069 954 968-7433 www.educavision.com A Broad Collection of Haitian Recipes 2nd Edition Mona Cassion Ménager ISBN : 978-1584-32860-5 Cat # : B-308 FINE HAITIAN CUISINE Mrs. Ménager is a medical doctor with love for the art of ne cuisine. She considers food as a window into foreign cultures. Her quest to remain connected with her roots and to leave a legacy for her children is the driving force behind her rst book on Haitian cuisine. In her book, she carefully selected recipes, ingredients, methods, and tips to pass on the pleasure of preparing and serving delicious Haitian food with style and condence. Thoughtful suggestions accompany most of the dishes and a useful glossary is provided at the end of the book. FINE HAITIAN CUISINE Mona Cassion Ménager 9 781 584 32 860 5 Mona Cassion Ménager 1 FINE HAITIAN CUISINE Mona Cassion Ménager 2 Fine Haitian Cuisine Fine Haitian Cuisine Author: Mona Cassion Ménager Page layout and cover design : Peterson Joseph © Copyright 2012, Educa Vision Inc. and Mona Cassion Ménager All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording or by any informational storage or retrieval system except by a reviewer who may quote brief passages in a review to be printed in a magazine or a newspaper without permission in writing from the author. For information, please contact Educa Vision Inc., 2725 NW 19th Street, Pompano Beach, FL 33069 Telephone: 954 725-0701. E-mail: educa@aol.com. web: www.educavision.com Mona Cassion Ménager 7 TABLE OF CONTENTS DEDICATION...............................................................................................................................3 THANKS...................................................................................................................................5 INTRODUCTION....................................................................................................................15 BACKGROUND ON HAITI.........................................................................................................18 A HAITIAN FOLKTALE...............................................................................................................21 Tezen in the Water........................................................................................................... 23 INTRODUCTION TO HAITIAN COOKING.................................................................... 25 UTENSILS USED FOR THE RECIPES INCLUDED IN THIS BOOK...............................29 USEFUL EQUIVALENTS.....................................................................................................30 THE COOK’S TECHNIQUES.................................................................................................33 How to Handle Lobster.............................................................................................. 35 Clean Fish.................................................................................................................... 36 Demystifying Habanero Chile .................................................................................... 36 Cooking with Tomato Paste....................................................................................... 37 Dealing with Plantain, Breadfruit and Roots ................................................................ 38 Abut Coconut............................................................................................................. 39 How to Soak Salt Cod and Smoked Red Herring......................................................... 41 SPECIAL CONDIMENTS.....................................................................................................43 Flavored Vinegar and Pickle.............................................................................................. 45 Pikliz for Griyo and Tasso............................................................................................... 46 Cured Pork...................................................................................................................... 47 Homemade Salt Cod....................................................................................................... 48 Spice and Herb Blend........................................................................................................ 49 Tritri and Pisket.......................................................................................................... 50 SAUCES.................................................................................................................................. 51 Creole Sauce.................................................................................................................... 54 Hot Creole Sauce........................................................................................................... 56 Sauce Ti Malice.................................................................................................................... 57 Variation of Sauce Ti Malice.......................................................................................... 58 Vinaigrette.....................................................................................................................59 Holy Week Dressing.......................................................................................................... 60 Roux...............................................................................................................................61 Bechamel Sauce............................................................................................................... 62 EGGS AND SOUFFLÉS...................................................................................................... 63 Cooking with Eggs...................................................................................................... 66 Fried Eggs “Sunny Side Up”............................................................................................. 67 8 Fine Haitian Cuisine Stuffed Omelette............................................................................................................... Scrambled Eggs............................................................................................................. Poached Eggs, Soft-boiled Eggs, Hard-boiled Eggs.................................................. Cheese Soufflé and Other Soufflés................................................................................. Potato Soufflé, Breadfruit Soufflé.................................................................................. 68 70 71 72 74 APPETIZERS.......................................................................................................................75 Malanga Croquettes......................................................................................................... 78 Breadfruit Croquettes........................................................................................................ 80 Potato Croquettes............................................................................................................ 82 Fish Croquettes................................................................................................................ 83 Herring “Chiquetaille”................................................................................................... 84 Salt Cod “Chiquetaille”............................................................................................. 85 Ham “Chiquetaille”And Chicken “Chiquetaille”........................................................... 86 Choux with Seafood Filling............................................................................................... 87 Seafood Barquettes......................................................................................................... 88 Mini Cheese Sandwiches.................................................................................................. 89 Canapés........................................................................................................................90 Cheese Sticks................................................................................................................... 92 Meat Fritters................................................................................................................... 93 Papita.............................................................................................................................94 SOUPS AND STEWS...............................................................................................................95 Pumpkin Soup............................................................................................................ 98 Vegetable Stew............................................................................................................ 100 Vegetable Consommé........................................................................................................ 102 Cream of Malanga..................................................................................................... 103 Cream of Potato with Leek and Green Peas................................................................... 104 Cream of Vegetable....................................................................................................... 105 Cream of Vegetable with Beef............................................................................................ 106 Cream of Vegetable with Seafood...................................................................................... 107 Chicken and Vegetable Stew........................................................................................... 108 Gumbo............................................................................................................................109 Mashed Breadfruit and Mashed Sweet Potato.................................................................... 110 Herring and Dumplings Soup............................................................................................ 111 BREAD AND PASTRY............................................................................................................113 Kabich (Cabiche)............................................................................................................. 115 Herring Stuffing for Kabich and Herring Pâté en Croûte........................................... 117 Butter Rolls...................................................................................................................... 118 Fried Flat Bread.......................................................................................................... 120 Homemade Crackers.................................................................................................... 121 Fresh Breadcrumbs..................................................................................................... 123 Molasses Bread........................................................................................................... 124 Muffins....................................................................................................................... 125 Konparèt...........................................................................................................................126 Frying Batter I for Savory Fritters................................................................................. 127 Frying Batter II for Savory Fritters............................................................................... 128 Frying Batter I for Sweet Fritters..................................................................................... 129 Mona Cassion Ménager 9 Frying Batter II for Sweet Fritters....................................................................................... 130 Sugar Doughnuts and Lady Thighs................................................................................... 131 Pancakes.....................................................................................................................132 Choux Pastry and Choux...................................................................................................... 133 Pastry Cream..................................................................................................................... 134 Pastry Dough (Short Pastry)....................................................................................... 135 Herring Pâté en Croute.................................................................................................. 136 Onion Quiche............................................................................................................. 138 Spinach Quiche.......................................................................................................... 140 Chicken Quiche.................................................................................................................... 141 Tropical Seafood Quiche.................................................................................................... 142 Fruit Barquettes.............................................................................................................. 144 Coconut Tartlets............................................................................................................. 145 Puff Pastry.................................................................................................................... 147 Chicken Turnovers and Other Turnovers.................................................................. 149 VEGETABLES AND ROOTS.........................................................................................................151 Coleslaw........................................................................................................................154 Potato, Beet, and Carrot Salad........................................................................................... 155 Holy Week Salad.......................................................................................................... 157 Potato Salad.................................................................................................................... 159 Potato, Ham, and Pasta Salad........................................................................................... 160 Avocado Salad.................................................................................................................... 162 Avocado Salad with Shrimp and Crab.................................................................................. 163 Braised Spinach.................................................................................................................... 164 Green Bean Salad.............................................................................................................. 165 Plantain, Roots, Breadfruit............................................................................................ 166 Twice Fried Pressed Plantains............................................................................................. 167 Fried Sweet Plantains........................................................................................................... 169 Fried Breadfruit.................................................................................................................. 170 Fried Sweet Potatoes............................................................................................................ 171 BEEF..........................................................................................................................................173 Beef in Creole Sauce...................................................................................................... 176 Sautéed Beef / Pork Tenderloin......................................................................................... 178 Stuffed Beef / Pork Tenderloin......................................................................................... 180 Beef Kabob.................................................................................................................... 182 Pepper Steak.................................................................................................................... 183 Ground Beef.................................................................................................................... 184 Meat Balls.................................................................................................................... 185 Meat Loaf.................................................................................................................... 187 Salt Beef............................................................................................................................ 188 Tasso...........................................................................................................................190 Sauce Ti Malice for Tasso........................................................................................... 191 BEEF GIBLETS....................................................................................................................193 Beef Liver in Creole Sauce........................................................................................... 195 Sautéed Beef Liver with Onion............................................................................................ 196 Beef Kidneys in Creole Sauce.............................................................................................. 198 10 Fine Haitian Cuisine Beef Tongue in Creole Sauce................................................................................................199 PORK..........................................................................................................................................201 Pork in Creole Sauce....................................................................................................... 203 Braised Chayote Squash with Pork.................................................................................. 205 Braised Eggplant, Chayote Squash, and Cabbage with Pork............................................ 207 Braised Greens with Pork and Crab.............................................................................. 209 Braised Greens with Oxtail, Pork, and Crab..................................................................... 210 Pork Ragout.................................................................................................................... 212 Griot (Griyo).................................................................................................................... 214 Sauce Ti Malice for Griyo.......................................................................................... 216 Honey-Rum Glazed Ham with Pineapple and Prunes..................................................... 217 SEAFOOD................................................................................................................................219 Fish in Creole Court-Bouillon......................................................................................... 222 Fish au Gratin.................................................................................................................... 223 Fish Soufflé.................................................................................................................... 225 Fried Fish.................................................................................................................... 226 Fish “Gwo Sèl”.................................................................................................................... 227 Holy Week Cod (Cod in Mustard Sauce)..............................................................................229 Cod and Potatoes in Creole Sauce..................................................................................... 231 Grilled Sardines with Hot Sauce233............................................................................... 233 Salt Fish...................................................................................................................... 234 Smoked Red Herring in Creole Sauce.................................................................................. 236 Conch in Creole Sauce....................................................................................................... 237 Spiny Lobster in Creole Sauce............................................................................................ 239 Grilled Spiny Lobster......................................................................................................... 240 Sautéed Spiny Lobster...................................................................................................... 241 Fried Shrimp Creole with Sauce Ti Malice................................................................ 242 Seafood au Gratin....................................................................................................... 243 POULTRY AND RABBIT......................................................................................................245 Introduction.................................................................................................................247 Chicken in Creole Sauce.............................................................................................. 249 Chicken with Cashew Nuts.......................................................................................... 251 Black Haitian Chicken (Chicken with Haitian Mushrooms)............................................253 Chicken with Green Peas................................................................................................. 255 Chicken with Vegetables................................................................................................. 257 Roast Chicken.............................................................................................................. 258 Sauce for Roast Chicken.................................................................................................... 260 Fried Chicken.................................................................................................................... 261 Hen in Creole Sauce.......................................................................................................... 263 Chicken Au Gratin..................................................................................................... 265 Turkey in Creole Sauce................................................................................................... 266 Turkey Drumsticks in Creole Sauce................................................................................ 268 Sautéed Chicken Livers with Onion................................................................................ 270 Cooked Stuffing for Poultry, Rabbit, Beef, and Pork.......................................................... 271 Mona Cassion Ménager 11 RICE AND CORNMEAL......................................................................................................273 Introduction................................................................................................................277 White Rice.................................................................................................................... 278 Rice Pilaf (Rice Pilau)...................................................................................................... 279 Rice and Beans.................................................................................................................... 280 Rice with Green Peas and Carrots.................................................................................. 282 Black Haitian Rice (Rice with Haitian Mushrooms)........................................................ 283 Rice with Seafood.......................................................................................................... 285 Rice with Cod and Carrots............................................................................................. 287 Rice with Cod and Okra............................................................................................... 289 Rice with Green Peas....................................................................................................... 290 Basic Cornmeal Recipe.................................................................................................... 292 Cornmeal with Cheese................................................................................................... 294 Cornmeal with Smoked Red Herring....................................................................................295 Cornmeal and Beans....................................................................................................... 296 Mayi Tyaka................................................................................................................ 297 Haitian Style Spaghetti.................................................................................................... 298 Beans and Peas.................................................................................................................... 299 Bean Purée.................................................................................................................... 302 White Bean Purée.......................................................................................................... 304 Green Pea Purée......................................................................................................... 305 Pigeon Pea Purée....................................................................................................... 306 Bean Soup with Dumplings....................................................................................... 307 GRATINS...............................................................................................................................309 Macaroni au Gratin........................................................................................................... 312 Scalloped Potatoes............................................................................................................. 313 Mashed Potatoes au Gratin, Mashed Breadfruit au Gratin.......................................... 314 Stuffed Mashed Potatoes au Gratin.......................................................................................315 Creamy Carrot au Gratin................................................................................................ 316 Creamy Spinach au Gratin............................................................................................... 317 Creamy Cabbage au Gratin................................................................................................ 319 Creamy Corn au Gratin.................................................................................................... 320 Cornmeal au Gratin.......................................................................................................... 324 Chayote Squash au Gratin............................................................................................. 325 DESSERTS............................................................................................................................ 327 Butter Cake with Guava Filling.................................................................................. 330 Orange Cake.................................................................................................................... 332 Pineapple-Rum Cake with Rum-Raisin Sabayon........................................................... 333 Baba au Rhum.................................................................................................................... 334 Chocolate Cake.................................................................................................................... 336 Christmas Log.............................................................................................................. 338 Gingerbread....................................................................................................................340 Sugar Cookies.................................................................................................................... 342 Coconut Cookiesv....................................................................................................... 344 Moustache (Mousach, Bonbon Amidon)......................................................................... 345 Meringue Sighs.................................................................................................................... 346 Sweet Potato Pudding I..........................................................................................................347 12 Fine Haitian Cuisine Sweet Potato Pudding II.................................................................................................... 349 Sweet Potato Cake I.......................................................................................................... 350 Sweet Potato Cake II.................................................................................................... 351 Cornmeal Pudding..................................................................................................... 352 Cassava Bread Pudding with Vanilla-Cinnamon Sauce.........................................................354 Bread Pudding with Vanilla-Cinnamon Sauce............................................................ 356 Rum Caramel Custard......................................................................................................... 358 Coconut Pudding....................................................................................................................360 Coconut and Cream Pudding................................................................................................ 361 Rice Pudding.................................................................................................................... 362 Fruit Salad.................................................................................................................... 363 Flamed Bananas.................................................................................................................... 364 Cream Puffs.................................................................................................................... 365 Sweet and Soft Banana Fritters..............................................................................................366 ICE CREAMS AND DRINKS...................................................................................................367 Mango Ice Cream.......................................................................................................... 369 Coconut Ice Cream.......................................................................................................... 371 Pineapple Ice Cream..................................................................................................... 373 AKASAN (AK 100)....................................................................................................... 374 Foskawo I.................................................................................................................... 375 Foskawo II.................................................................................................................... 376 Chocolate Milk.................................................................................................................... 377 Eggnog...........................................................................................................................378 Banana............................................................................................................................379 Wheat “Akasan”....................................................................................................................380 Creamy Sweet Potato Drink............................................................................................... 381 Papaya Smoothie............................................................................................................... 382 Papaya-Lime Juice........................................................................................................... 383 Passion Fruit Juice......................................................................................................... 384 West Indies Cherry Juice..................................................................................................... 385 Soursop Juice.................................................................................................................... 386 Fruit Punch.................................................................................................................... 387 Goudrin........................................................................................................................388 Rum Punch.................................................................................................................... 389 Pineapple Rum Punch......................................................................................................... 390 Crémas (Kremas).......................................................................................................... 391 Pa Regrèt.................................................................................................................... 392 Liqueurs..........................................................................................................................393 Herbal Teas.................................................................................................................... 394 Chilled Infusions....................................................................................................................395 PRESERVES AND CONFECTIONERY............................................................................ 397 Guava Preserve and Papaya Preserve................................................................................... 399 Guava Jelly.................................................................................................................... 400 Pineapple Preserves........................................................................................................ 401 Fresh Fruit Syrup........................................................................................................... 405 Grated Coconut Candy........................................................................................................ 407 Coconut Milk Candy........................................................................................................ 409 Mona Cassion Ménager 13 Candied Coconut Slices...................................................................................................... 410 Pan Roasted Grated Coconut............................................................................................... 411 Cashew Candy.................................................................................................................... 412 Peanut Candy.................................................................................................................... 413 Caramelized Popcorn Balls...................................................................................................414 MENUS................................................................................................................................... 415 Breakfast Menus............................................................................................................ 417 Creole Breakfast........................................................................................................... 417 New Year’s Day or Sunday Breakfast...................................................................................417 Haitian Popular Meal.......................................................................................................418 Plat de Friture.................................................................................................................... 418 Midnight Supper....................................................................................................................419 Cocktail Hour.................................................................................................................... 419 Main Menu.................................................................................................................... 419 Holy Week Menu.......................................................................................................... 420 Simple Dinner Menus...................................................................................................... 421 GLOSSARY AND TIPS.............................................................................................................425 MORE TIPS...........................................................................................................................439 INDEX....................................................................................................................................441 Mona Cassion Ménager 15 INTRODUCTION FineHaitianCookingisanefforttopreserveandshareagreattraditionoffinecookingwhich has evolvedovermorethanfivecenturiesinthepicturesquecountryofHaiti.Haitiancuisineis mostly the product of tightly intertwined African, French, and Native Indian cooking traditions, takingadvantageofalltherichnessoftheCaribbeanfaunaandfloratothefullest.Haitiancuisine is highly praised by many Creole cuisine connoisseurs. However, most of the recipes are still transmitted orally, and few cookbooks have been published so far. It is my great honor to contribute to the preservation of this fabulous, tradition-rich, and exotic cuisine with this book. Fine Haitian Cooking contains something for each occasion and each taste. It is designed to provide the reader with one of the best cooking experiences and a greater appreciation of Caribbean delicacies. In this book, you will find a selection of the most delicious and mouth-watering Haitian recipes, more than thirty traditional menus, a comprehensive glossary, and, in addition to its very detailed table of contents, an index which will help locate the variations of certain recipes and other perks. It is worth a try. I guarantee it! Mona Cassion Ménager Mona Cassion Ménager 31 THE COOK’S TECHNIQUES TEKNIK KIZIN TECHNIQUES DE CUISINE Malanga, Habanero Chile, and Plantain Mona Cassion Ménager 47 SAUCES Sos Les Sauces Sauce Ti Malice Mona Cassion Ménager 145 VEGETABLES AND ROOTS Legim ak Viv Légumes et Vivres Alimentaires Potato, Beet, and Carrot Salad Mona Cassion Ménager 261 RICE AND CORNMEAL Diri ak Mayi Moulen Le Riz et Le Maïs Moulu Rice with Green Peas and Carrots Mona Cassion Ménager 401 Trifle Mona Cassion Ménager 405 GLOSSARY AND TIPS Glosè ak Konsèy Glossaire et Conseils 408 Fine Haitian Cuisine Breadfruit - Veritab (labveritab, lam) - Véritable Breadfruit, called veritab, labveritab, or lam in Haitian Creole, is a largespherical,green,hard,andveryfleshyfruitwith rough patterned skin. It varies from 8 to 10 inches in diameter. It is very perishable and must be cooked the day of purchase. Otherwise, it becomes soft and unpleasantly sweet. Breadfruit can be immersed in a large container of cold water for one day if nottobeusedthedayofpurchase.Itsflesh is cream-colored and contains many tiny seeds near the core. Cut in wedges with a strong knife, then core and peel. Like potatoes, it can be boiled, baked, mashed, fried, and grilled. When buying, choose those that are hard, heavy, unblemished, fully ripe but without a sweet smell. Breadfruit is found in Caribbean and Latin-American groceries. It is also available canned. Additional information is provided in The Cook’s Techniques. Cassava (yucca, tapioca) - Manyòk - Manioc This tuber, called manyòk in Haitian Creole, has a tough, bright brown, and shiny skin. It is about 6 to 12 inches in length and 2 to 3 inchesindiameter.Itsfleshiswhiteandcrisp,andhas aslightlyfibrous core that is removed after cooking. There are two main varieties of cassava: sweet cassava and bitter cassava. Sweet cassava is cooked and eaten just like yams and potatoes. When boiled, cassava becomes somewhat crunchy and pale yellowish beige. Peel, and cut crosswise into 2 to 3 pieces if it is long. It can be an alternative to name root. The bitter cassava is usedtomakecassavaflour(alsocalledtapiocaflour), cassava bread, and cassava meal. Because of its toxicity, the juice must be squeezed out of the bitter cassava before using. When buying, choose those that are hard, unblemished, and bright. Sweet cassava is displayed in the vegetable section of Caribbean and Latin-American groceries and markets, and some supermarkets, year round. Store in a cool, dark place for up to 7 days. Chayote squash - Militon - Mirliton This member of the gourd family, called militon in Haitian Creole, is pear-shaped and light green, dark green, or white. Its fleshisvery pale and watery. It has a small whitish seed. Choose squash that are heavy,firmandbrightwithoutblemishes. Chayote squash are found in most supermarkets, year-round. Store in the refrigerator for up to 7 days. Cherry, West Indies (acerola, Barbados cherry, Puerto Rican cherry) - Seriz - Cerise Called seriz in Haitian Creole, these small fruits vary from 1/2 to 3/4 inch in diameter on average. When ripe, they are bright red, juicy, sweet with a hint of sourness, and they have a very refreshing taste. They can be very acidic, and in this case they are used only to make juice or preserves. They have a soft core. Wash to eat fresh, to make juice or preserve. They are very common in the Caribbean, and are also found in Florida. When buying, choose those that are firm without soft spots. They are usually 414 Fine Haitian Cuisine brightgreenpoddividedlengthwisebysmallridgesandcoveredbytinysofthairs.Okraisfilled with rows of tiny beige seeds. When cooked, it produces a very thick liquid. Okra is used to make stews, and sometimes used to make an infusion called tizàn or rafrechi in Haitian Creole. Choosepodsthatarefirm, without blemishes, and less than 4 inches long. Okra is found fresh in most supermarkets, year-round. It is also available canned or frozen. Store in the refrigerator for up to 2 days. Orange, bitter (sour orange, Seville orange) - Zoranj si - Orange amère This variety of orange called zoranj si in Haitian Creole is used in Haiti whenever red meat is prepared. It has a thick and sometimes bumpy skin with a strong zest, and a bitter-sour taste. It must be peeled and seeded before using because of its strong tastingzest.Chooseheavyandfirmfruits without blemishes just as for other varieties of oranges. It is found in Caribbean and Latin-American groceries and supermarkets. If bitter orange is not available, lemon is a good alternative (not lime); it must be peeled and seeded too. Papaya (paw-paw) - Papay - Papaille This fleshy yellow fruit is called papay in Haitian Creole. It is oblong with thin skin, thick smooth and delicious yellow or reddish yellowflesh,andlotsoflittleblackseeds.Itcanvary from 7 to more than 12 inches long. When using, peel the fruit and discard the skin. Then cut papaya in half, and scoop out and discard the seeds. If papaya is not well ripened, it tastes bitter. Choose fruits with smooth skin that areyellowandfirm.Papaya is found in the fruit section of most supermarkets and groceries, year-round. Refrigerate for up to 4 days. Passion fruit - Grenadia - Fruit de la passion This tropical fruit, called grenadia in Haiti, has shell-like skin and isfilledwithsmallseedsthathaveblackcoresembedded in bright yellow, succulent, and sweet-sour pulp. There are a yellow variety (found in Haiti) and a purple one. Both have a yellow pulp and the same delicious taste reminiscent of guava, pineapple, and lime, with guava beingstrongestflavor.Whenripe,their skins are wrinkled. To use, cut in half and spoon the moist pulp out of the shell. Choose fruits that are wrinkled and unblemished. Passion fruits are found in the fruit section of most groceries and supermarkets, usually from January to July. Store in a refrigera Fine Haitian Cuisine is a wide-ranging collection of Haitian home-style recipes for delicious, authentic, and traditional dishes written by Mona Cassion Ménager. Fine Haitian Cuisine is a gastronomic delight, and extraordinary trip through good memories, traditions, and way of life. It is both entertaining and informative. It will be a great gift for Haitian-Americans raised in the USA, and anyone interested in exotic cuisine. Consider it as a gift for Wedding, Christmas, Mother's Day, birthdays, or for any other occasions. From the Editor Haitian cuisine, with its strong African and French inuences, holds a unique position in the world of Caribbean cooking. The food is hearty, sensuous, and sometimes adventurous. The recipes of Fine Haitian Cuisine range from traditional Haitian dishes and drinks to the latest Port-au-Prince bound creations. They are great for specials occasions and party events, but can also be enjoyed as casual everyday meals. 428 pages, with illustrations, diagrams, and color photographs by the author. EDUCA Vision Inc EDUCA VISION Inc. 2725 NW 19th Street Pompano Beach, Fl 33069 954 968-7433 www.educavision.com A Broad Collection of Haitian Recipes 2nd Edition Mona Cassion Ménager ISBN : 978-1584-32860-5 Cat # : B-308 FINE HAITIAN CUISINE Mrs. Ménager is a medical doctor with love for the art of ne cuisine. She considers food as a window into foreign cultures. Her quest to remain connected with her roots and to leave a legacy for her children is the driving force behind her rst book on Haitian cuisine. In her book, she carefully selected recipes, ingredients, methods, and tips to pass on the pleasure of preparing and serving delicious Haitian food with style and condence. Thoughtful suggestions accompany most of the dishes and a useful glossary is provided at the end of the book. FINE HAITIAN CUISINE Mona Cassion Ménager 9 781 584 32 860 5
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