My Jamaican Table
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, with 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. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island’s culture and history, but also new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica’s modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.
From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica’s beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those who have never been to the island. My Jamaican Table is a culinary journey as told by one of Jamaica’s most dynamic chefs.
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My Jamaican Table
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, with 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. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island’s culture and history, but also new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica’s modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.
From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica’s beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those who have never been to the island. My Jamaican Table is a culinary journey as told by one of Jamaica’s most dynamic chefs.
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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, with 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. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island’s culture and history, but also new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica’s modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic.
From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica’s beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those who have never been to the island. My Jamaican Table is a culinary journey as told by one of Jamaica’s most dynamic chefs.
