Kin
Caribbean Recipes for the Modern Kitchen
-
- £13.99
-
- £13.99
Publisher Description
Winner of the Fortnum and Mason Debut Cookery Book Award
One of Eater's Best Cookbooks of Spring 2025
One of the Boston Globe's Best Cookbooks for Holiday Gifting
One of The Strategist's Best Cookbooks to Gift This Year
A passionate debut cookbook celebrates Caribbean food, its legacy preserved—and, ultimately, transformed—by the kinship of those who share food.
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.
PUBLISHERS WEEKLY
"Food and the culture surrounding it are maybe the purest forms of legacy," asserts chef Mitchell in her vibrant debut. The daughter of Jamaican immigrants to London, Mitchell showcases the variety of flavors the island has to offer, including honey jerk wings, pepper prawns with pickled spring onions, oxtail stew, and coconut loaf. Mitchell's original creations, such as piña panna cotta with caramelized apple and eggplant curry with dark chocolate and lime, are just as appetizing as her mother's sticky BBQ ribs or her grandmother's fried dumplings. She also shares popular dishes from other Caribbean countries, including mojo roast pork from Cuba, pepperpot from Guyana, and hake bites inspired by the popular "shark and bake" snack from Trinidad and Tobago. Throughout, Mitchell highlights the global influences on Caribbean cuisine by tracing the origins of the recipes: the French West Indies classic chicken colombo, for example, traces back to Sri Lanka, and while fried plantain is a Caribbean staple, the fruit originated in Asia before making its way to Africa, Europe, and the islands. Home cooks from any background will enjoy this celebration of Caribbean food.
