My Jamaican Table - by Andre Fowles (Hardcover)

About the Book

"Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself-dynamic, colorful, and always evolving. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk BBQ Pork Ribs, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island's culture and history, but also new spins like Sweet Jerk Crispy Cauliflower, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica's modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic. From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica's beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those you've never been to island. My Jamaican Table is a culinary journey as told by one of Jamaica's most dynamic chefs"-- Provided by publisher.

Book Synopsis

In the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island, with a foreword from Bruce Springsteen.

Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself--dynamic, colorful, and always evolving. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk BBQ Pork Ribs, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island's culture and history, but also new spins like Sweet Jerk Crispy Cauliflower, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica's modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.

From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica's beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those you've never been to island. My Jamaican Table is a culinary journey as told by one of Jamaica's most dynamic chefs.

About the Author

Chef Andre Fowles is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. His work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. He is also a regular contributor to the James Beard Foundation, hosting events to support black-owned and indigenous-owned restaurants. When he's not fulfilling his duties as culinary director for the four Miss Lily's restaurants in New York City, Jamaica, and Dubai, he's the private chef for Bruce Springsteen and Patti Scialfa and their family. Follow him @cheffowles.