cover image Provisions: The Roots of Caribbean Cooking

Provisions: The Roots of Caribbean Cooking

Michelle and Suzanne Rousseau. Da Capo Lifelong, $30 (320p) ISBN 978-0-7382-3467-0

While researching material for their first cookbook, 2014’s Caribbean Potluck, the Rousseau sisters learned about their great grandmother, Martha Matilda Briggs. The discovery of Briggs’s history (she opened a restaurant in Kingston, Jamaica, in 1936)—as well as the importance of women in the development of Caribbean cuisine—became the inspiration for this diverse, spot-on collection of 150 vegetarian recipes. Jamaican akkra, a black-eyed pea–based fritter; raspberry coconut cream scones; a rum-infused pecan pie; and a refreshing watermelon-lemongrass chutney are just a few of the dishes highlighted. With few exceptions—most notably dishes calling for the specific flavor of callaloo (a cousin to spinach)—most of the dishes can be sourced locally. Peppers are prominent, as in a pea-based falafel with habaneros; and the many uses of Scotch bonnets, which add a fruity zip to red pepper pesto as well as to watermelon-lemongrass chutney and grilled cheese sandwiches. Readers may be surprised to learn that people in the Caribbean have been enjoying avocado toast since the early 19th century, and the Rousseaus offer their version with coconut and pumpkin seeds. Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by. (Oct.)