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.

Review Quotes

Caribbean cuisine is near and dear to my heart, and this book brings me back to my early days in Jamaica as a young cook eager to learn how different yet similar each island is. Andre masterfully tells this story with an updated nod to our region's rich culinary history.--Nina Compton, chef, restaurateur, and author

Chef Fowles takes a refreshing and insightful approach to Jamaican flavors. Now, he shares his favorite recipes so you can cook and enjoy them with your friends and family.--Marcus Samuelsson, chef, restaurateur, and author

I grew up in Toronto, eating Jamaican patties every day on my walk home from school, but the first time I truly tasted Jamaican food was Andre's. My Jamaican Table brings together his most cherished recipes, perfected for the home cook and ready to share with the world. Now we all can bring Andre's Jamaica into our kitchens and taste its magic whenever the craving hits!--Gail Simmons, TV host and author of Bringing It Home

If there is one person to teach Jamaican cuisine to the masses, it's chef Andre Fowles. His wealth of knowledge of the island is unmatched--think of this book as a flight to Jamaica perched in your pantry!--Kwame Onwuachi, chef, restaurateur, and author

In My Jamaican Table, Andre Fowles takes us on a journey to the beautiful country of Jamaica. He explores the diversity of Jamaican culture and food, and their contributions to the world beyond the Caribbean.--Mashama Bailey, cofounder and executive chef of The Grey

This book brings a reverence for traditional Jamaican cuisine alongside fearless, contemporary flair. It's a celebration of flavor, but also of the roots, resilience, and identity that bind us.--Novia McDonald-Whyte, author and senior associate editor at the Jamaica Observer

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.