Caribe: A Caribbean Cookbook with History
Caribe is my debut cookbook and the first to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago.
Food-ways belong to people
Through years-long research including collaborations with historians and extensive travel to the islands, I explore the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence – Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.
