My Jamaican Table
Vibrant Recipes from a Sun-Drenched Island
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- ¥2,600
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- ¥2,600
発行者による作品情報
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.
PUBLISHERS WEEKLY
"I discovered food as a bridge to hope," writes chef Fowles, three-time Chopped champion, in his bold and flavorful debut. In more than 100 recipes, the Kingston native pays homage to his island roots, drawing particular inspiration from his grandmother's kitchen. The vibrant flavors of Jamaican fare—including allspice, herbaceous green seasoning ("the backbone of many traditional dishes"), and Scotch bonnet peppers for "authentic Jamaican heat"—are highlighted in both traditional recipes and Fowles's creative reinterpretations. Classic goat and chicken curries appear alongside the unexpected coconut curry lobster, while oxtail features in both a stew with butter beans and in an innovative ragu atop ricotta gnocchi. Pepper shrimp and pastry-encased beef patties are street fare–inspired bites, while jerk salmon with herb salsa is Fowles's elegant twist on traditional jerk chicken. "The OG Jamaican Breakfast" offers the "holy trinity" of saltfish cod, fried dumplings (johnny cakes), and sautéed callaloo. Rice, beans, plantains, cassava, and coconut abound, while Jamaican rum graces both desserts and cocktails. Seasoned and novice chefs alike will be enticed by Fowles's tempting recipes and colorful anecdotes. It's a joyful introduction to the tastes of Jamaica.
