African-Caribbean Cuisine by Concept Volume 1: CbyC Volume 1: Sauces and Soups

African-Caribbean Cuisine by Concept (branded as CbyC), is a published in 3 inter-dependent volumes i.e. Volumes 1,2,&3. All three volumes share unique concepts that make it easy to find a meaningful approach to a cuisine that is complex yet highly nutritious, popular and exotic. CbyC is adapted to modern lifestyles and to any type of cuisine that has to be fast, nutritious and exotic. CbyC Volume 1 is the introduction to the innovative concepts that revisit and redefine African-Caribbean cuisine for a new generation. It is a "vegetarian powerhouse" of garnishes, sauces and soups which can be complete dishes in their own right, or can be combined with proposals in CbyC Volumes 2 & 3 which are the "protein & carbohydrate powerhouses" respectively. The horizon of variety, personal choices and preferences are limitless as the composition of varied healthy meals has never been made easier! The concepts in the CbyC series are best understood when studied and used in unison, as they, among many other novelties, unpuzzle the one-pot african cooking pot by separating main ingredients for the purposes of widening the horizon of variety and individual preferences tremendously.