This book is by Virginia Burke, one of Jamaica’s most celebrated “foodies” and an expert on traditional Caribbean cuisine.  Published in 2005, it is considered to be one of the first major cookbooks to celebrate the traditional cuisines of a region where tourists often taste bland and poorly delivered “americanized” dishes as “all-inclusive” resorts.  This book was written to prove people wrong.  

Caribbean cuisine or "cookery", as showcased in this book, is often delicate, complex and varies in terms of spice. Many of the islands are represented here including Cuba and Jamaica.  You will find recipes for regional favorites like Grilled Jerk Chicken, Salt Fish Fritters, Pepperpot Soup and even Pumpkin Lobster Bisque.   One downfall to the book at its time of publishing was that many of the recipes included hard-to-find ingredients like scotch bonnet peppers.  However, those with truly global grocers and decent markets should be able to procure many of the ingredients these days.  

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