My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island
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Kingston-born chef Andre Fowles offers a lively introduction to the flavors of Jamaica in this collection of about 100 recipes that move easily between tradition and contemporary interpretation. Jamaican cooking, shaped by Indigenous, African, Indian, Chinese, and European influences, emerges here as a cuisine defined by bold seasoning, resourcefulness, and deep cultural memory.
Classic dishes such as jerk chicken and pepper shrimp appear alongside more personal reinterpretations, including escovitch fish sandwiches, jerk smash burgers with bacon jam, and rum cake tiramisu. Fowles pays close attention throughout to the ingredients and techniques that define the island's cooking, from spice pastes and marinades to the balance of heat, sweetness, and acidity that characterizes many Jamaican dishes. Reflections on food as a gathering point for family and community run through the book alongside the recipes.
An accessible cookbook and a portrait of a cuisine whose flavors are as layered as its history.
Hardcover. Color photographs throughout.
Published on March 10, 2026
