Dimensions
206 x 228 x 12mm
Inspired by his childhood in St. Thomas and his current position as head chef at Fat Turtle on the island, Julius Jackson brings a collection of Caribbean recipes that are as diverse as his talents and notoriety. Not only is he a well-known, award-winning chef, but a respected Olympic boxer as well.
Drawing from West Indian, Cajun, African and traditional Caribbean cuisine, Julius encourages beginning and experienced home-cooks to play with these unique and bold flavors that are inspiring trendy Caribbean restaurants all over-including Pearl NYC. Recipes include Johnny Cakes with Cheese, Seafood Kallaloo, Curry Mutton, Pigeon Peas and Rice and Tropical Fruit Punch that will wow guests or spice up a weekday dinner.
Readers will not want to miss Cooking from Paradise Island's take on Caribbean dishes from the vibrant culinary melting-pot of St. Thomas.
This book will include over 70 recipes and 70 photos.
