CARIBBEAN COOKBOOK (PHAIDON) (HB)

Chef Rawlston Williams celebrates the diverse foods, flavours and culinary traditions of this vibrant region. Featuring more than 300 recipes from 28 countries and island nations, the book includes classic marinades, sauces and preserves; broths and soups; rice, grains and vegetables; and chapters dedicated to Sea and River, On Land, Flour, Sugar, Juice, and Rum. Ingredients synonymous with the Caribbean – citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum – are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.