The Caribbean Cookbook

Williams, the chef behind Brooklyn’s The Food Sermon, debuts with a vibrant and impressively comprehensive collection of more than 350 recipes for Caribbean fare, drawn from 28 countries. “Local food tells the story of our history, our people, and our shared heritage,” the St. Vincent native writes. Through deep dives into the region’s foodways, Williams shows how the island terrain, history of colonialism, and cultural fusion created a cuisine where “spices are the stars.” Recipes are organized by cooking methods, opening with sections on marinades and condiments, sauces, and chutneys and preserves used to build vibrant flavor. Among these are Jamaica’s Scotch bonnet–spiced Jerk seasoning, citrus and cumin marinade from Bonaire, and hibiscus flower sorrel jelly from Barbados. Classic dishes include Cuba’s ropa vieja and Haitian black rice. Seafood features heavily throughout, including in soups like Bahamian conch broth and herring broth from Martinique. Other ingredients also recur: breadfruit is fried in St. Lucia, curried in Trinidad and Tobago, or roasted with stew chicken in the Grenadines. Desserts (including candied papaya from the Dominican Republic), nonalcoholic drinks (such as pineapple and ginger juice from the U.S. Virgin Islands), and rum cocktails round things out. Ambitious, authoritative, and accessible, this flavorful guide is sure to inspire. (Mar.)