Kin
Caribbean Recipes for the Modern Kitchen
-
- ¥2,800
-
- ¥2,800
発行者による作品情報
WINNER OF THE FORTNUM AND MASON DEBUT COOKERY BOOK AWARD
'Recreate vibrant, playful and expertly balanced dishes that are bursting with flavour and steeped in legacy - an instant modern classic' Jamie Oliver Cookery School
‘A beautiful, familiar and comforting cookbook … I can’t wait to buy it for everyone I know’ Candice Carty-Williams
‘An outstanding gem of a book – vibrant, exciting and full of modern twists’ Ixta Belfrage
As the daughter of Jamaican immigrants, Marie Mitchell's cooking is motivated by a powerful desire to understand and celebrate those 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, exploring the connection food can foster between different times and different places, and between friends, families and strangers.
Accompanied by gorgeous photographs, many of them shot on location in the Caribbean, the book's eighty recipes - which include crispy saltfish fritters, rich and tempting aubergine curry, slow cooked jerk pork, zingy lime and ginger cheesecake and sweet Guinness punch - confound the widespread misconceptions about Caribbean food that abound in the West, which draw on stereotypes of intense heat, pungent smoke and a handful of familiar dishes. But while chilli is certainly a key ingredient and cooking over fire has a long and storied history, Caribbean cookery is also subtle and playful, layering different notes and spices carefully to create delicate, rewarding flavours.
Crackling with energy and heart, Kin is a love letter to Marie's Caribbean identity, a journey through the region's myriad food cultures and a tribute to this most resourceful, resilient and joyous of cuisines. Here, Caribbean food emerges as one of the first truly global cuisines, borne out of the violent convergence of African, American, European and South Asian cultures in the long, troubling history of empire and emancipation, its legacy preserved - and, ultimately, transformed - by the kinship of those who share food.
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.
