Another great review of In the Land of Misfits, Pirates and Cooks Gluten free cookbook.

5.0 out of 5 stars Explore an approach to Caribbean tastes in your own Gluten-free kitchen. 

By Craig Matteson HALL OF FAMETOP 500 REVIEWER
Format:Paperback
Michael Bennett provides us a very interesting approach to a Gluten-free, Caribbean-American style that will help us enjoy our foods with new tastes, new sauces, and a broadened spice palette. Unless you already cook in an exotic, Gluten-free Caribbean style, I think you will find a lot in this book that will be new, exciting, and fresh.

His focus is on the kinds of popular dishes he served as a chef. These dishes are not complex to prepare, but they do use all kinds of sauces. The Gluten free recipes for the sauces, rubs, marinades, and components of the dishes make up the majority of recipes in the book, then when he provides the recipes for the main dishes you simply include the sauces and components as needed. They make cooking the main dish much more understandable and, well, simple.

Another advantage of having these sauces, rubs, and marinades as separate recipes is that you can, on your own, use them in your own creations. Just using them with your chicken, pork, or seafood will really brighten your day.

The book has some very nice pictures of Caribbean scenes as well as colorful photos of many of the dishes. I always like seeing pictures of what it is the dish I am attempting should look like after I prepare it. Presentation matters.

The author also provides some really nice background on the Caribbean culture, cuisine, and insights into the dishes. The ingredient lists are clear and he helpfully tells you where to get most of the ingredients. His instructions on how to prepare the dishes are also clear and helpful. He also provides boxes with bonus insights into uses for the dish or to help you better understand the ingredients.

If you are interested in exploring a gluten-free food styling of Caribbean tastes and smells, this is a fine port of call.

Reviewed by Craig Matteson, Ann Arbor, MI
Comment |
Thank you for your feedback.

Advertisements

Chef Michael Bennett’s new cookbook first book review

Book Review: In the Land of Misfits, Pirates and Cooks
In the Land of Misfits, Pirates and Cooks
by Michael Bennett and Eileen Bennett Clark
Published by The Professional Image
ISBN: 978-0615297781

Mango, crab, papaya, coconut, salmon, avocado and lobster, so many wonderful delights from nature are plentiful in the Caribbean. With nature’s overflowing bounty of tropical fruits, vegetables, fresh seafood and amazing spices it’s no surprise that Chef/Author Michael Bennett has penned a Caribbean-style cookbook from his years of living amongst the Islands.

Chef Bennett’s first book is titled “In the land of Pirates, Misfits and Cooks”, a first-hand “taste of living” in the Caribbean. Bennett has coined the term “Caribb-ican” a cross between Caribbean and American styles of food preparation. To excite one’s palate and to experiment with new methods of cooking and innovative ingredients makes the old new again. Chef Bennett takes the reader on playful culinary journeys throughout the many islands of the Caribbean showing you that with a little ingenuity you can bedazzle your taste buds by being tropically inspired with what Mother Nature has already given us.

The recipes are easy to read, easy to follow and easy to prepare. This book was designed with simplicity in mind to appeal to the most novice of home cooks yet intrigue the experienced cook at the same time. The ingredients are readily available at your local grocery store making this exciting style of cooking accessible at a moment’s notice without much plan other than having the ingredient list with you as you shop. On most pages there are sidebars that highlight cooking tips, preparation tricks and “inside information” as it pertains to healthy eating and variations on the preparation of the dish.

The photos highlight Bennett’s signature style of presentation “food stacking”. Bennett creates towers and rises with his food, Bennett clearly defines “playing with food”, you will never just get food on a plate with Michael Bennett, you will get works of art carefully constructed. This may seem daunting to the average home cook but in true teaching style Chef Bennett explains in detail “how to play with your food”, this alone is worth having the book as you become an honorary Pirate, Misfit and Cook of the Carrib-ican style of cooking.

– Review by Christine Najac