Provisions
The Roots of Caribbean Cooking -- 150 Vegetarian Recipes
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- $15.99
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- $15.99
Publisher Description
A lush, modern vegetarian cookbook celebrating the bold flavors and unique ingredients of the Caribbean
In Provisions, Michelle and Suzanne Rousseau share 150 recipes that pay homage to the meals and market produce that have been farmed, sold, and prepared by Caribbean people -- particularly the women -- for centuries. Caribbean food is often thought of as rustic and unrefined, but these vibrant vegetarian dishes will change the way we think about this diverse, exciting, and nourishing cuisine. The pages are spiced with the sisters' fond food memories and fascinating glimpses of the islands' histories, bringing the region's culinary past together with creative recipes that represent the best of Caribbean food today.
With a modern twist on traditional island ingredients and flavors, Provisions reinvents classic dishes and presents innovative new favorites, like Ripe Plantain Gratin, Ackee Tacos with Island Guacamole, Haitian Riz Djon Djon Risotto, Oven-Roasted Pumpkin Flatbread, and Caramelized Fennel and Grilled Green Guava with Mint. Stunning full-color photographs showcase the variety of these dishes: hearty stews, easy one-pot meals, crunchy salads, flavorful pickles, preserves, and hot sauces, sumptuous desserts, cocktails, and more. At once elegant, authoritative, and accessible, Suzanne and Michelle's recipes and stories invite you to bring fresh Caribbean flavors to your table.
PUBLISHERS WEEKLY
While researching material for their first cookbook, 2014's Caribbean Potluck, the Rousseau sisters learned about their great grandmother, Martha Matilda Briggs. The discovery of Briggs's history (she opened a restaurant in Kingston, Jamaica, in 1936) as well as the importance of women in the development of Caribbean cuisine became the inspiration for this diverse, spot-on collection of 150 vegetarian recipes. Jamaican akkra, a black-eyed pea based fritter; raspberry coconut cream scones; a rum-infused pecan pie; and a refreshing watermelon-lemongrass chutney are just a few of the dishes highlighted. With few exceptions most notably dishes calling for the specific flavor of callaloo (a cousin to spinach) most of the dishes can be sourced locally. Peppers are prominent, as in a pea-based falafel with habaneros; and the many uses of Scotch bonnets, which add a fruity zip to red pepper pesto as well as to watermelon-lemongrass chutney and grilled cheese sandwiches. Readers may be surprised to learn that people in the Caribbean have been enjoying avocado toast since the early 19th century, and the Rousseaus offer their version with coconut and pumpkin seeds. Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by.
