CARIBE: A CARIBBEAN COOKBOOK WITH HISTORY (HB)

An incredible journey through the social and culinary history of the Caribbean, with recipes from every nation. Based on years-long research, collaborations with historians and extensive travel, food writer and chef Keshia Sakarah explores the complicated and varied stories of each Carribbean nation through its dishes, from Haitian Independence – Soup Joumou and Dominican Saltfish Accra Fritters, to Guyanese Pepperpot and Montserratian Fish Broth. Including stunning location photography, essays, and recipes for breakfast, lunch, dinner and everything in between, this is the ultimate tome of Caribbean cooking.