The Caribbean Cookbook

The Caribbean Cookbook is the latest in Phaidon s series of culinary companions, and is a deep dive into the history, foods, and peoples of a culture that is deeply rooted in history.

In Caribbean dishes, spices are the stars, elevating the other ingredients being used. The tastes synonymous with the region citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum are showcased throughout. From well-known dishes such as Jamaica s Jerk Chicken and Dominica s Callaloo Soup, to Puerto Rico s plantain-based Mofongo and Saint Lucia s Green Fig Salad, each of the 28 countries and dependencies are represented. Stories of the islands histories, culture, and traditions bring each recipe to life.

The dishes are accompanied by 100 stunning newly commissioned recipe photos from photographer Nico Schinco, as well as a selection of landscape photography from the author. Caribbean food has long been overlooked in the culinary world, with only a handful of dishes widely known. This comprehensive collection by an expert in the cuisine is unique in introducing a full repertoire of 380 recipes to a global readership. This book represents a cuisine of boundless imagination and creativity and is a true feast for all the senses.

About the Author

Rawlston Williams is a Caribbean chef with a deep passion and knowledge for his region' food culture. Born in Kingstown in Saint Vincent and the Grenadines, he has lived in New York since 1987. A graduate of the French Culinary Institute, for many years he was the chef-owner of the award-winning Brooklyn restaurant The Food Sermon, which focused on dishes inspired by Caribbean cuisine.

Nico Schinco is an award-winning photographer working out of New York. His food and travel images have been published widely, including in two James Beard Award-winning cookbooks.