{"id":80909,"date":"2026-06-06T10:35:20","date_gmt":"2026-06-06T08:35:20","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&#038;p=80909"},"modified":"2026-05-29T10:49:09","modified_gmt":"2026-05-29T08:49:09","slug":"buch-der-karibik-rawlston-williams-exotisches-koch-kompendium","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/buch-der-karibik-rawlston-williams-exotisches-koch-kompendium\/","title":{"rendered":"Buch der Karibik: Rawlston Williams exotisches Koch-Kompendium"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">D<\/span><span class=\"s1\">er schiere Umfang von <strong>Rawlston Williams<\/strong> Kompendium der <strong>karibischen K\u00fcche<\/strong> zeigt, was einem in dieser Weltgegend entgeht. <strong>432 Seiten,<\/strong> darunter \u00fcber<br \/>\n50 zum Thema <strong>Marinaden und Saucen,<\/strong> sprechen eine deutliche Sprache. \u00bbSaucen sind niemals nur W\u00fcrzmittel\u00ab, so der auf der Insel Saint Vincent geborene Koch. \u00bbAfrikanische, indigene, indische, europ\u00e4ische und chinesische Kulturen haben alle zur <strong>Alchemie des Geschmacks<\/strong> beigetragen. Die Komplexit\u00e4t liegt nicht nur im Geschmack, sondern auch in der Geschichte.\u00ab So kam die Tamarinde durch indische Arbeiter nach Trinidad\u2009&amp; Tobago, das jamaikanische Fladenbrot \u00bbBammy\u00ab wiederum ist ein Erbe der Arawak-Indianer. Womit <a href=\"https:\/\/www.phaidon.com\/en-eu\/products\/the-caribbean-cookbook?srsltid=AfmBOoqIeZfWVHtiMpoOiJENo4b6cvPRjQASaZlcBeL--5qORwWObGiZ\">\u00bbThe Caribbean Cookbook\u00ab<\/a> auch viele <strong>Anschluss-M\u00f6glichkeiten<\/strong> an bestehende K\u00fcchenlinien bietet.<\/span><\/p>\n<figure id=\"attachment_80911\" aria-describedby=\"caption-attachment-80911\" style=\"width: 749px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-80911 size-large\" src=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1-749x1024.jpg\" alt=\"Rawlston Williams Karibik Rezept - Falstaff PROFI\" width=\"749\" height=\"1024\" srcset=\"https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1-749x1024.jpg 749w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1-219x300.jpg 219w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1-768x1050.jpg 768w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1-1123x1536.jpg 1123w, https:\/\/www.falstaff.com\/profi\/wp-content\/uploads\/2026\/05\/rawlston-williams-1.jpg 1181w\" sizes=\"auto, (max-width: 749px) 100vw, 749px\" \/><figcaption id=\"caption-attachment-80911\" class=\"wp-caption-text\">Rawlston Williams sagt: \u00bbIn der karibischen K\u00fcche sind die Gew\u00fcrze die Stars.\u00ab | \u00a9 Nico Schinco<\/figcaption><\/figure>\n<h2>Proteine in der Nebenrolle<\/h2>\n<p class=\"p3\"><span class=\"s1\">Denn die <strong>karibischen Kulinarik-Traditionen<\/strong><\/span> <span class=\"s1\">passen auch perfekt in die Zeit. \u00bbDiese K\u00fcche<\/span> verwandelt <strong>einfache, \u00fcbersehene Zutaten<\/strong> in etwas Unvergessliches\u00ab, sagt Rawlston Williams dazu. Vor allem aber geht es mehr um <strong>Gew\u00fcrze und Geschmack,<\/strong> w\u00e4hrend das \u2013 fr\u00fcher teure \u2013 Fleisch eine Nebenrolle spielt. F\u00fcr K\u00f6che haben die Rezepte aus der west-indischen Inselwelt einen weiteren Vorteil: \u00bbKaribische K\u00fcche bedeutet sich vorzutasten.\u00ab Das gilt nicht nur f\u00fcr die Sch\u00e4rfe der \u00bbScotch Bonnet\u00ab-Chilis, die so oft als Zutat vorkommen. Auch f\u00fcr die <strong>haitianische W\u00fcrzpaste \u00bbEpis\u00ab<\/strong> gibt es nicht das eine Rezept \u2013 jeder wandelt den Kr\u00e4uter-Mix ein wenig ab. Auch wenn man Inseln wie Montserrat oder Aruba im Atlas suchen muss, geben Gerichte wie die dort gefeierten <strong>\u00bbSaltfish-Fritters\u00ab<\/strong> bzw. <strong>\u00bbCashew Cake\u00ab<\/strong> viel Inspiration.<\/p>\n<h2>Das Buch: \u00bbThe Caribbean Cookbook\u00ab<\/h2>\n<p>Rawlston Williams<br \/>\nFotos: Nico Schinco<br \/>\nUmfang: 432 Seiten<br \/>\n<a href=\"https:\/\/www.phaidon.com\/en-eu\/products\/the-caribbean-cookbook?srsltid=AfmBOoqIeZfWVHtiMpoOiJENo4b6cvPRjQASaZlcBeL--5qORwWObGiZ\">Paidon Verlag<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Am Image kann es nicht liegen! Und doch erfuhr die Karibik als eine der wenigen Weltgegenden kaum Beachtung als K\u00fccheninspiration. Der New Yorker Chef Rawlston Williams \u00e4ndert das. Bunte Rezepte, die ideal f\u00fcr den Sommer sind und die er in 28 Inselnationen sammelte.<\/p>\n","protected":false},"author":257,"featured_media":80910,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[11],"newstag":[76,154,143],"class_list":["post-80909","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-kulinarik-drinks","newstag-koch","newstag-kochbuch","newstag-kulinarik"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>\u00bbThe Caribbean Cookbook\u00ab: Rezepte von Chef Rawlston Williams<\/title>\n<meta name=\"description\" content=\"In seinem Kochbuch vereint der New Yorker Chef Rawlston Williams Gericht aus 28 karibischen Inselnationen. 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