Pig Tails 'n Breadfruit

This book is roughly the size of your hand, but bubbling over with delicious recipes. Although there are no illustrations, the author uses words to paint a picture of mouth watering dishes from Barbados (British Caribbean island). In seventeen chapters and over 200 pages, the author shares her memoire, and shares recipes that are important to her personally. The recipes are not in the list template commonly found in cookbooks; they are creatively tucked inside the paragraphs and woven into her life story. The author introduces native cuisine including ham hocks, pig tails, cou-cou, king fish, souse, pepperpot, pelau, oxtails, and the sardine omelette.