As the daughter of Jamaican immigrants, Marie Mitchell cooks to understand and celebrate recipes that have been passed down from generation to generation. In Kin, her hotly anticipated debut cookbook, she shares dishes from the Caribbean and its diaspora. Accompanied by gorgeous photographs, many shot in the Caribbean, the book's 80 recipes blend influences from South Asia, Africa, and Latin America in crispy Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries and Hot Pepper Sauce, garlicky Mojo Roast Pork, Sweet Tangy Coleslaw, and Creamy Tomato Curry. Her breads, desserts, and drinks evoke the islands and are stunningly easy: coconut bread buns, a Ginger Drizzle cake, Summer Rum Punch. Marie's food is subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavors perfect for home cooks.

Lesley's recipes inspire in the ways they approach, transcend, and unify cultural boundaries on page after delicious page.--Hawa Hassan, author of In Bibi's Kitchen

Across the English-speaking Caribbean, me belly full can mean more than just a satisfied stomach, but a heart and soul that's full too. In Belly Full, food writer of Trinidadian descent Lesley Enston brings us into the overlapping histories of the Caribbean islands through their rich cultures and cuisines.

Eleven staple ingredients--beans, calabaza, cassava, chayote, coconut, cornmeal, okra, plantains, rice, salted cod, and scotch bonnet peppers--hold echoes of familiarity from one island to the next, and their widespread use comes in part from the harrowing impact of the Atlantic Slave Trade and colonialism. As Lesley delves into how history shaped each country and territory's cuisine, she shows us what we can learn from each island (such as Haiti, Jamaica, Puerto Rico, Trinidad & Tobago, and Cuba) and encourages us to celebrate the delicious differences.

Belly Full provides basic knowledge on choosing, storing, and preparing these ingredients as well as a mix of traditional and creative adaptations to dishes. Recipes are mostly gluten-free and plant-based and include:

- Cornmeal Pen Mayi from Haiti and Conkies from Barbados
- Okra: Callaloo from Trinidad and Tobago and Fungee from Antigua
- Plantains: Mofongo from Puerto Rico and Tortilla de Plátano Maduro from Cuba
- Salted Cod: Ackee and Saltfish from Jamaica and Accras de Morue from Martinique

Belly Full, with its breadth of stories, recipes, and stunning photography, will leave your stomach and heart more than satisfied.

ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply Recipes
ONE OF THE BEST COOKBOOKS OF THE YEAR: The New York Times, Los Angeles Times, Saveur, Smithsonian Magazine, Delish, Vice

Illyanna Maisonet spent years documenting her family's Puerto Rican recipes and preserving the island's disappearing foodways through rigorous, often bilingual research. In Diasporican, she shares over 90 recipes, some of which were passed down from her grandmother and mother--classics such as Tostones, Pernil, and Arroz con Gandules, as well as Pinchos with BBQ Guava Sauce, Rabbit Fricassee with Chayote, and Flan de Queso.

In this visual record of Puerto Rican food, ingredients, and techniques, Illyanna traces the island's flavor traditions to the Taino, Spanish, African, and even United States' cultures that created it. These dishes, shaped by geography, immigration, and colonization, reflect the ingenuity and diversity of their people. Filled with travel and food photography, Diasporican reveals how food connects us to family, history, conflict, and migration.

Serving up
a fresh take on Cuban food, Ana Quincoces reimagines traditional recipes for
today's home chefs in Modern Cuban. This cookbook unites generations by
helping readers make timeless dishes that showcase the distinctive flavors of
classic Cuban cuisine while crafting meals that are accessible to everyone.

Modern Cuban shows how to
welcome guests to an inclusive culinary celebration, demonstrating how many of
these much-loved recipes can be tweaked or are already good fits for vegetarian,
vegan, gluten-free, ketogenic, and other diets. With ingredients and
alternatives that are easy to find or already in most home kitchens, learning
Cuban cooking has never been so simple! Readers will find instructions for preparing
essentials like fragrant sofrito and tangy mojo criollo along with irresistible
croquetas, yuca frita (fried yuca), sopa de platano (plantain soup), picadillo
(beef hash), buttery guava-filled pastelitos (pastries), flan de coco (coconut
flan), and an abundance of other delectable sides, mains, and desserts.

Accompanied by beautiful photos that
present iconic dishes in a new, modern light, the recipes in this cookbook
include Ana Quincoces's personal memories of her family and the food culture
they passed down to her. Modern Cuban is perfect for beginners and
advanced cooks alike who want to celebrate Cuban favorites in ways that honor
the past and present. Above all, this cookbook is for anyone who enjoys
gathering good company for great food that feeds the soul. Buen provecho!

--J. Kenji López-Alt, author of The Food Lab, The Wok, and Every Night is Pizza Night

Award-winning Guyanese-Canadian chef Devan Rajkumar believes the world needs more love and is here to offer it--through food.

Born in Toronto into a Guyanese household, Devan Rajkumar grew up surrounded by diverse communities and cuisines. After training in the hospitality industry and chasing new flavors around the world, he found himself reconnecting with his culinary roots. Now an established media personality, Chef Dev's relaxed and modern approach to cooking is steeped in his Caribbean family heritage and his South Asian ancestry.

With more than 100 inventive recipes that reimagine traditional East and West Indian dishes and challenge you to expand your palate, Mad Love celebrates bringing people and cultures together with cooking that comes from the heart.

Featured recipes include:

• Fried Plantains with Cinnamon and Maple Syrup and Spiced Cauliflower Nachos, made for sharing.
• A classic: Guyanese Pepperpot served with a side of homemade Plait Bread.
• Saffron Kheer and Garam Masala-Spiced Pecan Pie -- delicious finales to a memorable meal.

Whether you are new to vegan cooking, simply want to reduce the amount of meat and dairy you are consuming, or are an experienced plant-based cook, Vegan Soulicious has a fresh and delicious point of view, offering an exciting approach to cooking that is irresistibly soulful and centered on wellness and joy.

In her debut cookbook, Vegan Soulicious, Charlise Rookwood shares her favorite vegan dishes, as well as recipes that showcase African and Caribbean flavors that will make your tastebuds sing. In the process, she proves that plant-based food can be boldly flavorful, vibrantly beautiful, easy to make, and a reflection of cultural roots.

Inspired by her Jamaican and Mauritian heritage, Rookwood wants to help readers fall in love with their favorite childhood dishes all over again with a new, healthy approach, and spice up everyone's cooking with exciting flavor profiles and new techniques.

Rookwood incorporates tropical and African influences in every recipe, from Ackee and Dumplings to Green Banana Porridge, Jamaican Bread Pudding, and Coconut Chutney, while telling stories about her family, growing up in London, working in the music industry, and traveling to visit her loved ones in Jamaica and Mauritius.

The recipes in Vegan Soulicious span Jamaican comfort food, essential and outrageously delicious Mauritian condiments, and plant-based twists on familiar soul food favorites from the American South. Her cooking focuses on dishes that are naturally satisfying without meat and dairy, due to both the way they have always traditionally been enjoyed and thanks to clever innovations Rookwood has developed.

Charlise Rookwood, vegan chef and host of The Black Vegan Cooking Show, brings plant-based cooking to a place we haven't seen it before with this beautiful cookbook.

The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . [her books] are considered today to be the definitive books on island cooking.
-New York Times

Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions about the most efficient way to read a recipe to suggestions about what kitchen equipment every cook should have.

Cocina Criolla no puede compararse con la generalidad de los libros de cocina. En muchos puntos difiere grandemente de 'stos. Pero por su encaje perfecto en la necesidad actual de literatura culinaria pr'ctica y 'til y por la forma detallada y caracter'stica de sus rectas es, de por s', 'nico en su clase.

Cocina Criolla solucionar' muchas problemas dom'sticos y por lo tanto, est' llamad a ser un libro indespensable en el hogar.

The English edition of this book, Puerto Rican Cookery, is in its 36th printing with more than 167,000 copies in print and is also available from Pelican.

Master the melting pot of Puerto Rican cooking with 100 classic recipes

Puerto Rican cooking is rich with diverse flavors and textures that come together to create a unique culinary experience you could only find on the Island of Enchantment-until now. The Easy Puerto Rican Cookbook is packed with 100 classic recipes made simple, so you can create mouthwatering meals in your own kitchen with ease.

Discover dozens of weeknight-friendly recipes, including a number of dishes that take 30 minutes or less to prepare and serve. Simplify your routine with recipes containing five ingredients or fewer, one-pot meals, slow-cooker dinners, and more. The authentic recipes in this Puerto Rican cookbook focus on whole foods, so you get all of the incredible flavors of traditional cuisine without the salt, fat, and processed ingredients.

The Easy Puerto Rican Cookbook includes:

• 100 delectable recipes-Get a true taste of the island with delicious recipes for every meal, from cocktails and small plates to entrees, desserts, and beyond.
• Staples from scratch-Try 16 staple recipes like Chicharrón de Cerdo (Fried Pork Belly), Mojo Criollo (Garlic Marinade), and Pique (Puerto Rican Hot Sauce).
• Your Puerto Rican pantry-This beautifully designed Puerto Rican cookbook offers a guide to stocking your kitchen with essentials like annatto seeds, guava paste, and more.

If you've been searching for a Puerto Rican cookbook that simplifies traditional recipes without sacrificing flavor, look no further-The Easy Puerto Rican Cookbook has everything you need.

Get ready to ignite your taste buds and embark on a culinary escapade with Trap Kitchen: Wah Gwan? Jamaican Cookbook. This electrifying masterpiece takes the essence of Trap Kitchen's undeniable cool and infuses it with the irresistible flavors of Jamaican cuisine.

Within the captivating pages of Wah Gwan? (meaning What's going on? and the universal greeting in Jamaica), a whirlwind journey through the heart and soul of the island awaits. Prepare to be astounded with over 60 recipes, steeped in centuries of history and culture, as they unleash a sensory explosion that will leave you breathless. Indulge in innovative takes on beloved classics like the mind-blowing Goat Head Soup, the succulent Oxtail that melts in your mouth, the iconic Ackee & Saltfish, and the fiery and addictive Jerk Chicken. But this is just the beginning--brace yourself for an adventure that will take you deep into the heart of Jamaican culinary traditions.

Acclaimed food writer and chef Melissa Thompson takes us on a journey to this Caribbean jewel through 80 recipes and more than 500 years of history and influences. 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 and twists on classics.

This beautiful cookbook features in-depth research into the evolution of Jamaica's food. It charts the contribution of indigenous Jamaicans, the Taino. It follows the impact of colonization, and how the periods under Spanish and British rule left an indelible mark on the nation's gastronomy, without shying away from their brutality: Eyewitness accounts describe the barbarity of the colonial powers. And it recounts how enslaved men and women from West and Central Africa brought inspiration from home and familiar cooking techniques to create legacy dishes that are still celebrated today. The contribution of Indian and Chinese indentured workers is also examined. These stories are woven into the recipes, so the reader is invested in the dishes they cook.

The perfect compilation of traditional recipes that are easy to conquer, and dance of flavors on the taste buds - all the recipes compiled into this book are going to take you on an exotic journey of textures and flavors you may not have realized existed before. And even if you did - you may not have had the slightest idea how to achieve these recipes in your kitchen.

If you take one recipe from almost every section covered in this cookbook, you'll have an elaborate Jamaican spread waiting to embrace you in its aromas.

All you need to do is dive into the pages of this book crafted just for the culinary adventures of your taste buds that you will want to execute in your kitchen as soon as possible.

In the course of this book, you will learn to make:

• Native Jamaican Breakfast Recipes
• Native Jamaican Meals Recipes
• Native Jamaican Soup Recipes
• Native Jamaican Side dishes
• Native Jamaican Dessert Recipes

So what are you waiting for? Click on the buy now button now and grab your copy today

Puerto Rican Cookery has become the standard reference on traditional native cookery (cocina criolla). According to the San Juan Star, the cookbook is seen and is more likely better read in some homes than the religious tome. . . . [it] is considered a primer for beginning cooks . . . a textbook for home economists and it is a guide for the gourmet as well.

Bring entertainment to the kitchen to please every crowd. Sian's Kitchen is a collection of comforting dishes with Caribbean flair.

BBC Radio 1Xtra broadcaster, DJ, Channel 5/BET presenter and restaurateur Sian Anderson is an exciting new voice in the culinary scene. After founding her immensely popular restaurant Octaves, Sian is now celebrating her Black British identity with Jamaican and St Lucian heritage in a modern Caribbean cookbook.

Among the 80 fresh and flavoursome recipes are interviews with Big Zuu, Julie Adenuga and Big Narstie, as Sian invites them to dinner to discuss their favourite food, plus there is a playlist for every chapter to help you set the mood.

This is an invitation to enjoy a taste of what makes Caribbean culture in the UK so special - gathering around the table to share comforting, vibrant dishes. With chapters including 20-Minute Fixes, Comfort Classics and From the Islands, you'll find plenty of inspiration with recipes such as: Caribbean Plantain & Black Bean Bowl Ackee Fried Rice, Jamaican Curry Snapper Fish, Oxtail Stew, Curry Chicken and Jerk Lamb with all the extras. And keep the conversation flowing with: Jam Tarts, Sprinkle Cake and Rum Punch.

Sian's Kitchen is a crowd-pleasing, love letter of a cookbook containing everything Sian holds close to her heart: cooking, culture and entertainment.

Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are not only incredibly rich in flavor but also in history.

Code Noir is a cookbook steeped in history. Not just because of the title, which hits on a seventeenth-century decree in which King Louis XIV recorded how enslaved Africans in the French colonies were to be treated, but also because it deals with the food and the people that, through the gruesome course of history, came together in the Caribbean.

Inside, chef and culinary activist Lelani Lewis goes back to her Caribbean roots with classics like jerk chicken, salted cod fritters, pepperpot stew, and Guinness punch. She also shares new creations with typically Caribbean ingredients like cassava, corn, coconut, lime, plantain, and chilies: plantain with peanut and lime salsa, sweet potato gratin with ginger cream, and crème anglaise of creamed corn and caramelized guava.

An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation.

Caribe is the first cookbook to explore Caribbean food culture of the entire region: Antigua and Barbuda, Bahamas, Barbados, Cuba, Dominica, Dominican Republic, Grenada, Petite Martinique and the Carriacou, Guyana, Haiti, Jamaica, Puerto Rico, Saint Kitts and Nevis, Saint Lucia, Saint Vincent and the Grenadines, The French Caribbean, The Dutch West Indies and Trinidad and Tobago. Through years-long research including collaborations with historians and extensive travel to the islands, food writer and chef Keshia Sakarah explores the complicated and varied stories of each nation through its beloved dishes, addressing difficult truths while at the same time creating a joyful collection of the most celebrated recipes in the region to pay homage to those who created them, from Haitian Independence - Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth, passed on through generations.

Including stunning location photography, essays and recipes for breakfast, lunch, dinner and everything in between, Caribe is the ultimate tome of Caribbean cooking.

Create authentic Cuban flavors right at home

Cuban cuisine is as dynamic and alluring as the island itself. Transport your taste buds to Havana with classic recipes that show you how to capture the incredible flavors of beloved Cuban dishes without leaving the comfort of your kitchen.

What sets this Cuban cookbook apart:

• A taste of history--Learn about the fascinating evolution of Cuban cuisine; the influence of Spanish, African, and Caribbean cultures; and the enduring culinary traditions.
• 50 authentic recipes--Whip up a range of traditional Cuban dishes such as aromatic Arroz con Pollo a la Chorrera (Yellow Rice with Chicken), Ropa Vieja (Braised Shredded Beef), and Lechon Asado (Pork Roast), just like abuela used to make.
• Tips and techniques--Get expert insight into everything from the art of frying the perfect tostones to the essential street food you must try on a visit to Cuba.

Celebrate the flavors, foods, and traditions of Cuba with this essential cookbook.

From rigging your own grill to get set up for traditional jerk grilling to crafting cocktails that pair perfectly with both meat and veggie-centric dishes, this cookbook is full of easy-to-follow recipes and invaluable instruction on how to enjoy Jamaican food anywhere in the world. Includes chapters on main dishes, sides, beverages and desserts, along with tantalizing photographs of every dish.

a magnificent job in making known the secrets of the Haitian kitchen . . . a testimony of love, family harmony, and strong determination!- Yvon Nicolas, Haïti Progrès

Now available in paperback for the first time, this popular Hippocrene cookbook brings the flavors of Haiti to readers. With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, Haitian cuisine has relied upon staples like root vegetables, pork, fish and flavor enhancers like pikliz (picklese, or hot pepper vinegar) and zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including holiday foods and the author's favorite drinks and desserts.

Interspersed throughout is information on Haiti's history, holidays and celebrations, food staples and cooking methods to guide the home chef on a culinary adventure to this beautiful island. Recipe titles are provided in English, Haitian Creole and French.

Sample recipes:

• Doukounou
• Salted Codfish Croquettes (Boulet Pomdete ak Mori)
• Picklese (Pikliz)
• Breadfruit with Okra (Tonmtonm ak Kalalou)
• Rice with Pigeon Peas (Diri ak Pwa Kongo)
• Polenta with Smoked Herring (Mayi Moulen ak Aranso)
• Pumpkin Soup (Soup Joumou)
• Guinea Fowl (Pentad)
• Creole Red Snapper (Pwason ak Sos)

Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen

We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs

Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake.

The most important thing, we think, is the togetherness food brings- - the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking