Tastes of Home: Cookbooks of the Caribbean

by Michelle and Suzanne Rousseau

150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people—particularly the women—for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.

by Adrian Forte

Yawd = comfort food that sticks to your ribs! In his first cookbook, star chef Adrian Forte shares more than 100 of his inspiring recipes to get you fired up in the kitchen. As well as great recipes, Yawd explores the key ingredients of Afro-Caribbean cuisine and gives multi-use recipes for essentials such as Jerk Dry Rub and Marinade or Pickled Scotch Bonnets.

by Melissa Thompson

Interweaving stories of the history and evolution of Jamaica’s food from over 500 years, this cookbook takes us on a journey to this Caribbean jewel through 80 recipes for both original dishes and twists on classics. The recipes include classic Jamaican favorites, such as Jerk Pork, Braised Oxtail, Ackee & Saltfish, and Peanut Punch, as well as original dishes created with Jamaica’s abundant natural larder.

by Brigid Washington

This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, especially highlighting seasonal ingredients!

by Craig McAnuff and Shaun McAnuff

Caribbean food makes for brilliant vegan dishes because it relies on fresh and vibrant fruit and veg from plantain to pineapple. Jamaican food also has an authentic vegan history with the Rastifarian Ital diet. Ital is a natural, unprocessed, plant-based diet used to promote wellness. These are recipes that are filling and flava-ful, and just happen to be vegan too. Think Potato and chickpea curry with roti, Jerk cauliflower wings, Coconut, black-eyed pea and sweet potato stew, and Plantain cookies.

by Ramin Ganeshram

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian, and British culinary influences come together in a unique blend. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of these islands' rich, fascinating history.

by Julius Jackson

In this exciting collection, Julius Jackson takes the dishes he grew up with and applies his own culinary fair so you can craft home-cooked meals bursting with the distinct spices and tasty ingredients the Caribbean is known for. Infused with Julius’s experiences of island life, these recipes are the perfect blend of traditional cuisine, unexpected twists, and unforgettable flavor.

by Bryant Terry

Presents a collection of one hundred vegan dishes which draw inspiration from African, Afro-Caribbean, and Southern cooking traditions and includes comments about the African diaspora and its relation to food.

by Helen Willinsky

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish.

by Ana Sofia Pelaez and Ellen Silverman

The Cuban Table is a comprehensive, contemporary overview of Cuban food, recipes, and culture as recounted by serious home cooks and professional chefs, restaurateurs, and food writers. Cuban-American food writer Ana Sofia Pelaez and award-winning photographer Ellen Silverman traveled through Cuba, Miami, and New York to document and learn about traditional Cuban cooking from a wide range of authentic sources.

by Riazz Phillips

With 120 traditional and delicious dishes that draw on Riaz's personal memories, West Winds is so much more than a showcase of Jamaican cooking, it is also rooted in the exploration of the island's heritage and culture. Featuring colorful and sun-drenched imagery, and easy-to-follow instructions, the versatility of Jamaican cuisine is apparent.

by Jessica B. Harris

With recipes for 40 of the Caribbean's classic and contemporary cocktails and 15 traditional snacks to accompany them, Rum Drinks provides a tropical taste vacation. More than a cocktail book, Rum Drinks is your ultimate rum resource, including salty tales—from a history of the sugar trade to the sparkly heydey of the Cuba Libre—an island-by-island listing of Caribbean rums, and a guide to great rum bars all over the world.