Caribbean cookery recreated by actor/dancer/painter Geoffrey Holder from the lovingly remembered tastes and aromas of a Trinidadian childhood. In the Caribbean, East Indian, French, Spanish, African and Oriental culinary influences mingle to produce happily miscegenated dishes -- not necessarily hot, but always lavishly seasoned. A certain amount of daring will be required for the Fishballs Sigurd prepared with doves and saffron; or a sausage stuffing which features ground ginger. And we stopped dead at the sight of a saltfish and shrimp combo which calls for no less than 5 tablespoons (!) of curry. Holder readily admits he's no expert chef but fortunately he's no dogmatist either -- incorporating your own imaginative variations is part of the West Indian tradition so add or (more likely) subtract the garlic or the curry as the spirit moves you. Offbeat and voluptuous rather than exact or subtle.