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Joined: Oct 1999
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Marty Offline OP
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Flavors of Belize 2013 Magazine


The Flavors of Belize Magazine for 2013 has been released, and it's now available online. Cayo has a section, and it starts on page 44. The restaurants at Hidden Valley Inn, Mystic River, and Chaa Creek are highlighted.

"In 2009, McNab Publishing Ltd., launched Flavors of Belize - The Magazine, Belize's first comprehensive culinary periodical.

Unique among all the cuisines of the world, Belizean foods are a remarkable collaboration between peoples and generations, ingredients and cooking styles from Belize's most valuable asset ... its people.

Flavors of Belize is the most beautiful and comprehensive compilation of Belizean recipes and culture ever assembled."

Click here for the online version of the magazine


Joined: Oct 1999
Posts: 84,397
Marty Offline OP
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Cookbook Review: The Flavors of Belize May Not Be Perfect, But It's Hard Not to Love a Fried Breadfruit (!) Recipe

A good cookbook collection does not look like it came straight out of a food stylist's studio. Sure, it will include several near-perfect volumes, those monumental titles that still capture your attention. But some cookbooks, like Flavors of Belize, will sport a few flaws.

You might keep them because there haven't been many cookbooks on the subject. Or because within their pages, you can find recipe ideas for obscure stateside ingredients like breadfruit (get a recipe for fried breadfruit after the jump). You can overlook the minor annoyances, like the promotional tone of many of the restaurant/chef listings in the glossary and specific products. In the recipe for "Belikin beer bread" ("the beer of Belize") any light lager would likely work fine; those fish panades (similar to fried empa�adas with a crispy corn shell) call for Quaker brand masa harina mix.

And why the complete absence of recipe head notes? Tell us about that hudutu baruru (green and ripe plantains cooked in water and pureed) -- with a name like that, we're dying to know the back story. A recipe for "split pea soup with dumplings" that calls for 2 pounds of brined and sliced pigtail could use a substitution suggestion should pickled pig tails not be in our usual farmers market roundup (ham hocks?). Still, you keep the book because it adds something to your collection -- or sure, because L.A.-area photography/food styling duo Matt Armendariz and Adam Pearson (!) were responsible for those fantastic fish taco snapshots.

flavors of belize pie.jpg
Matt Armendariz
Coconut Pie
Tanya McNab, who is behind Belize's first dedicated food magazine by the same name, also spearheaded the cookbook. The recipes are a collaborative effort by Belize home cooks and chefs. The author's goal, we are told, is to capture the influence of various cultural influences on Belize cooking (among them Mayan, Creole, British and Lebanese). That merging of cultures is what makes that stir fried shrimp salad recipe so interesting.

Sure, it's a bit odd to have fresh ingredient-driven chef recipes (pan-fried snapper with mango and dragon fruit sauces served on herb-infused coconut rice) alongside home cook creations that still call for canned cream of celery soup, as in a recipe for breadfruit casserole (4 cups breadfruit, 2 cans cream of mushroom soup, 1 � cups evaporated milk, water, Edam cheese). Then again, we cook in a chaotic online recipe world today where a Cheez Whiz tomato soup recipe is presented alongside an heirloom farmers market gazpacho.

Yes, we'll be skipping over some of the recipes. And hitting the Internet when we want to learn more about the origins of that curious breadfruit casserole or those sweet biscuit-like "powder buns" -- so named due to the baking powder? But when we get our hands on conch, we're going to try those Cajun-spiced fritters and that conch ceviche. And we'll definitely be trying some of the desserts - tablata, a coconut-ginger candy, cassava pudding, coconut pie. And perfect or not, we'll learn a little something about the Flavors of Belize in the process.

Fried Breadfruit
From: The Flavors of Belize
Makes: 4 to 6 servings

1 green breadfruit
Vegetable oil for frying
Salt, to taste

1. Peel the breadfruit and cut in half, lengthwise. Remove the core and place half the breadfruit, flat side down, on a cutting board and cut into 1/4 -inch slices or thinner, if desired. Heat oil in a large frying pan. Place slices into hot oil and fry, turning occasionally until both sides are brown and crisp. Remove from oil, drain and sprinkle with salt.

LA Weekly


Joined: Apr 2012
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Is this book available in San Pedro?

Joined: Jan 2003
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Available at San Pedro Books

Joined: May 2011
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excellent...

Joined: Oct 1999
Posts: 84,397
Marty Offline OP
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I came across your forum and I want to thank you for following the cookbook and updating your followers on everything Flavors of Belize! We appreciate it!

I just wanted to inform you of how the cookbook's price is actually US$39.95 or rather BZD$79.95 and not BZD$120.00 as someone on the forum keeps posting.

The cookbooks are still available online through our store found on our website, and we are now on Amazon.com.

We were also recently featured in the United Airlines exclusive magazine for the month of February, along with Belize as a whole.

If you want to, you can follow our Facebook page and Instagram page to see what we're up to next or you can always email me if you have any inquiries.

Here is an image of our re-vamped website, and it includes the online store, a link to amazon.com as well as a link to the e-version of the latest magazine.



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