The Caribbean Cookbook

This expansive volume by chef Rawlston Williams reveals the scope of Caribbean cooking across more than two dozen countries and island nations. With over 380 recipes, it presents an informed view of a cuisine shaped by migration, adaptation, and the interplay of Indigenous, African, European, and Asian influences. 

Organized by ingredient and cooking style, the book has recipes for marinades and sauces, soups and stews, rice and vegetable dishes, seafood, meats, baked goods, and sweets, as well as sections devoted to drinks and preserves. Recipes such as jerk chicken, callaloo, mofongo, and seafood-based stews sit alongside less familiar regional specialties, offering a sense of both the common threads and local distinctions that define the Caribbean table. 

Brief historical and cultural notes accompany the recipes, providing context without overwhelming the practical focus of the book. Broad in scope and clearly structured, it serves as a useful reference for those interested in the diversity and complexity of Caribbean home cooking. 

Williams was born in Kingstown in Saint Vincent and the Grenadines and for many years he was the chef-owner of the award-winning Brooklyn restaurant The Food Sermon, which focused on dishes inspired by Caribbean cuisine.

Hardcover. Color photographs throughout. 432 pages.