A book we rely on, winter and summer, is Alex D. Hawkes' The Flavors of the Caribbean and Latin America (Viking, 1978). There is, quite simply, no better comprehensive book on this interesting cuisine in English. If Hawkes' recollections of these lands now seem somewhat distant, his dishes, chosen with exquisite taste, are undiminished in flavor and excellence. Surprises abound. We find, for example, the Pato Brasileiro (Brazilian Duck) as agreeable as Duck Bigarrade.