The Caribbean Cookbook is the latest in Phaidon s series of culinary companions, and is a deep dive into the history, foods, and peoples of a culture that is deeply rooted in history. In Caribbean dishes, spices are the stars, elevating the other ingredients being used. The tastes synonymous with the region citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum are showcased throughout. From well-known dishes such as Jamaica s Jerk Chicken and Dominica s Callaloo Soup, to Puerto Rico s plantain-based Mofongo and Saint Lucia s Green Fig Salad, each of the 28 countries and dependencies are represented. Stories of the islands histories, culture, and traditions bring each recipe to life.
The dishes are accompanied by 100 stunning newly commissioned recipe photos from photographer Nico Schinco, as well as a selection of landscape photography from the author. Caribbean food has long been overlooked in the culinary world, with only a handful of dishes widely known. This comprehensive collection by an expert in the cuisine is unique in introducing a full repertoire of 380 recipes to a global readership. This book represents a cuisine of boundless imagination and creativity and is a true feast for all the senses.
