My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island by Andre Fowles

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—featuring 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. In this culinary journey through the heart and soul of Jamaica, celebrated Kingston-born chef Andre Fowles presents 100 iconic and innovative recipes infused with the spirit of a life where meals are shared, stories told, and bonds strengthened. The recipes in MY JAMAICAN TABLE celebrate the bold flavors of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish alongside new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu. With easy-to-follow instructions, accessible ingredients, full-color images, and stories, MY JAMAICAN TABLE brings a taste of Jamaican to home kitchens. Read more

From the Publisher Crispy Okra with Scotch Bonnet Mayo Solomon Gundy Pressed Green Plantain with Dry Jerk Rub Honey-Roasted Carrots with Lemon-Garlic Yogurt Jerk Salmon with Herb Salsa Crispy Jerk Pork Belly Rum and Raisin Bread Pudding Seville Orange Almond Cake Rum and Coco Chop Chop: Cooking the Food of Nigeria Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More Ghetto Gastro Presents Black Power Kitchen Make It Plant-Based! Indian I Am a Filipino: And This Is How We Cook Jang: The Soul of Korean Cooking Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Add to Cart Customer Reviews 66 104 403 28 832 109 Price $21 07 $21 24 $17 98 $15 03 $22 27 $27 61 An introduction to classic Nigerian home cooking featuring 100 delicious recipes by food explorer, culinary anthropologist, and Nigerian Native of @kitchenbutterfly fame, Ozoz Sokoh. In Chinese Enough, Cho turns to the savory side of cooking with recipes that are neither entirely Chinese nor entirely American, but Chinese enough. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture. Discover the deliciousness of vegan versions of favorite Indian foods—part of Workman’s new series of passionate plant-based cookbooks. Eat and cook like a Filipino with this tantalizing cookbook filled with traditional recipes. Unlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine.