{"product_id":"my-jamaican-table-vibrant-recipes-from-a-sun-drenched-island","title":"My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eWith Your Hands: Bite-Size Tastes of Jamaica\u003c\/b\u003e\n\u003cbr\u003e Pepper Shrimp \n\u003cbr\u003e Jamaican Beef Patties \n\u003cbr\u003e Saltfish Fritters with Curry Mayo \n\u003cbr\u003e Crispy Coconut Shrimp with Spicy Chili-Lime Mayo \n\u003cbr\u003e Curry Chicken Spring Rolls with Tamarind Chutney \n\u003cbr\u003e Jerk Street Corn \n\u003cbr\u003e Chili-Garlic Shrimp Tacos \n\u003cbr\u003e Crispy Okra with Scotch Bonnet Mayo \n\u003cbr\u003e Sticky Brown Sugar and Rum Wings \n\u003cbr\u003e Ackee Dip with Plantain Chips \n\u003cbr\u003e Solomon Gundy \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eRise and Shine: Breakfast\u003c\/b\u003e\n\u003cbr\u003e Porridge Three Ways: Cornmeal, Plantain and Oatmeal, and Hominy Corn \n\u003cbr\u003e Coco Bread \n\u003cbr\u003e The OG Jamaican Breakfast: Ackee and Saltfish, Fried Dumplings, and Steamed Callaloo \n\u003cbr\u003e Mackerel Rundown with Boiled Dumplings \n\u003cbr\u003e Fried Plantain and Egg Sandwiches \n\u003cbr\u003e Breakfast Roti Burritos \n\u003cbr\u003e Coconut Banana Pancakes \n\u003cbr\u003e Best Banana Bread \n\u003cbr\u003e Coco-Coffee Granola \n\u003cbr\u003e Toto (Coconut Cake) \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eOne Pot, Full Flavor: Soup Saturday\u003c\/b\u003e\n\u003cbr\u003e Ital-Style Red Peas Soup \n\u003cbr\u003e Jamaican Chicken Soup \n\u003cbr\u003e Fish Tea \n\u003cbr\u003e Mannish Water (Goat Soup) \n\u003cbr\u003e Jamaican Pepper Pot \n\u003cbr\u003e Carrot-Ginger Soup \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eComplements: Side Dishes\u003c\/b\u003e\n\u003cbr\u003e Rice and Peas \n\u003cbr\u003e Coconut Rice \n\u003cbr\u003e Pressed Green Plantain with Dry Jerk Rub \n\u003cbr\u003e Steamed Cabbage (Obviously) \n\u003cbr\u003e Jamaican Festival \n\u003cbr\u003e Mac and Cheese \n\u003cbr\u003e Sweet Potato Salad \n\u003cbr\u003e Honey-Roasted Carrots with Lemon-Garlic Yogurt \n\u003cbr\u003e Vibrant Cabbage Slaw \n\u003cbr\u003e My Favorite Salad \n\u003cbr\u003e Bammy \n\u003cbr\u003e Plantain and Black Bean Salad \n\u003cbr\u003e Sweet Jerk Crispy Cauliflower \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSimmer Down: Stews \u0026amp; Braises\u003c\/b\u003e\n\u003cbr\u003e Oxtail and Butter Beans \n\u003cbr\u003e Stew Peas with Pig's Tail \n\u003cbr\u003e Curry Chicken \n\u003cbr\u003e Curry Goat \n\u003cbr\u003e Coconut Curry Lobster \n\u003cbr\u003e Almost Ital Curry Vegetable Stew \n\u003cbr\u003e Brown Stew Chicken \n\u003cbr\u003e Guinness-Braised Short Ribs \n\u003cbr\u003e Coconut Steamed Red Snapper \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eThe Old and the New: Favorite Dishes Reimagined\u003c\/b\u003e\n\u003cbr\u003e Escovitch Whole Red Snapper \n\u003cbr\u003e Jerk Chicken Outdoors or in the Oven \n\u003cbr\u003e Honey-Ginger Chicken Thighs \n\u003cbr\u003e Jerk Salmon with Herb Salsa \n\u003cbr\u003e Grilled Lobster with Scotch Bonnet Garlic Butter \n\u003cbr\u003e Mama Cherry's Fried Chicken...Almost \n\u003cbr\u003e Jerk BBQ Pork Ribs \n\u003cbr\u003e Crispy Jerk Pork Belly \n\u003cbr\u003e Escovitch Fish Sandwiches \n\u003cbr\u003e Jerk Smash Burger with Bacon Jam \n\u003cbr\u003e Grilled Swordfish with Mango Salsa \n\u003cbr\u003e Curry Crab Fried Rice \n\u003cbr\u003e Jerk Pork Chow Mein \n\u003cbr\u003e Oxtail and Dumplings \n\u003cbr\u003e Coffee-Cocoa Lamb Chops \n\u003cbr\u003e Jerk Honey Butter Steak \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eBrawta: Desserts\u003c\/b\u003e\n\u003cbr\u003e Gizzada \n\u003cbr\u003e Patsy's Sweet Potato Pudding \n\u003cbr\u003e Rum and Raisin Bread Pudding \n\u003cbr\u003e Spice Bun \n\u003cbr\u003e Jamaican Fruit Cake (Christmas Pudding) \n\u003cbr\u003e Tortuga-Style Rum Cake \n\u003cbr\u003e Chocolate-Dipped Ice Cream Bars \n\u003cbr\u003e Rum Cake Tiramisu \n\u003cbr\u003e Cinnamon Rolls with Sticky Coffee Glaze \n\u003cbr\u003e Seville Orange Almond Cake \n\u003cbr\u003e Mango Tangerine Sort of Sorbet \n\u003cbr\u003e Doughnuts with Strawberry Filling \n\u003cbr\u003e Peanut Drops \n\u003cbr\u003e Chewy Orange Ginger Cookies \n\u003cbr\u003e Coconut Magic Pie \n\u003cbr\u003e\n\u003cb\u003eCool It Down: Drinks\u003c\/b\u003e\n\u003cbr\u003e Rum Punch \n\u003cbr\u003e Sourcup \n\u003cbr\u003e Spiked Pops \n\u003cbr\u003e Rum and Coco \n\u003cbr\u003e Hibiscus \"Rumgroni\" \n\u003cbr\u003e Guava-Ginger Mojito \n\u003cbr\u003e Guinness Punch \n\u003cbr\u003e Peanut Punch \n\u003cbr\u003e Sorrel \n\u003cbr\u003e Carrot Juice \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eStarting from Scratch: Seasonings and Sauces\u003c\/b\u003e\n\u003cbr\u003e Green Seasoning \n\u003cbr\u003e Escovitch Pickle \n\u003cbr\u003e Scotch Bonnet Sauce \n\u003cbr\u003e Soup Seasoning \n\u003cbr\u003e All-Purpose Seasoning \n\u003cbr\u003e Jerk Marinade \n\u003cbr\u003e Dry Jerk Rub \n\u003cbr\u003e Mango Chutney \n\u003cbr\u003e Scotch Bonnet Mayo \n\u003cbr\u003e Jerk Mayo \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself-dynamic, colorful, and always evolving. Chef Andre Fowles brings this food to life through more than 100 classic and traditional recipes. There are iconic Jamaican dishes like Jerk BBQ Pork Ribs, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island's culture and history, but also new spins like Sweet Jerk Crispy Cauliflower, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu that showcase Jamaica's modern sensibility. Fresh coconut, plantains, and rice and peas are some of the key ingredients, alongside Scotch Bonnet peppers and herbs like thyme, scallion, and garlic. From Saturday soups like Pepper Pot and Red Peas Soup to braises like Brown Stew Chicken and even desserts and drinks incorporating Jamaica's beloved rum, the book will bring a taste of Jamaican to home kitchens everywhere. The beautiful photos serve as armchair travel to entice even those you've never been to island. My Jamaican Table is a culinary journey as told by one of Jamaica's most dynamic chefs\"-- Provided by publisher.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIf there is one person to teach Jamaican cuisine to the masses, it's chef Andre Fowles. His wealth of knowledge of the island is unmatched--think of this book as a flight to Jamaica perched in your pantry!-- \n\u003cb\u003eKwame Onwuachi, chef, restaurateur, and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIn \n\u003ci\u003eMy Jamaican Table\u003c\/i\u003e, Andre Fowles takes us on a journey to the beautiful country of Jamaica. He explores the diversity of Jamaican culture and food, and their contributions to the world beyond the Caribbean.-- \n\u003cb\u003eMashama Bailey, cofounder and executive chef of The Grey\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tChef Fowles takes a refreshing and insightful approach to Jamaican flavors. Now, he shares his favorite recipes so you can cook and enjoy them with your friends and family.-- \n\u003cb\u003eMarcus Samuelsson, chef, restaurateur, and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tCaribbean cuisine is near and dear to my heart, and this book brings me back to my early days in Jamaica as a young cook eager to learn how different yet similar each island is. Andre masterfully tells this story with an updated nod to our region's rich culinary history.-- \n\u003cb\u003eNina Compton, chef, restaurateur, and author\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tI grew up in Toronto, eating Jamaican patties every day on my walk home from school, but the first time I truly tasted Jamaican food was Andre's. \n\u003ci\u003eMy Jamaican Table\u003c\/i\u003e brings together his most cherished recipes, perfected for the home cook and ready to share with the world. Now we all can bring Andre's Jamaica into our kitchens and taste its magic whenever the craving hits!-- \n\u003cb\u003eGail Simmons, TV host and author of Bringing It Home\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThis book brings a reverence for traditional Jamaican cuisine alongside fearless, contemporary flair. It's a celebration of flavor, but also of the roots, resilience, and identity that bind us.-- \n\u003cb\u003eNovia McDonald-Whyte, author and senior associate editor at the Jamaica Observer\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eChef Andre Fowles \u003c\/b\u003eis an award-winning Jamaican-born chef, three-time \n\u003ci\u003eChopped\u003c\/i\u003e champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in \n\u003ci\u003eFood \u0026amp; Wine, Bon Appetit, The New York Times, \u003c\/i\u003e and \n\u003ci\u003eEater.\u003c\/i\u003e Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family. Follow him on Instagram @cheffowles. \n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[A] tender love letter to Jamaica... Grazing through the pages, you immediately feel Fowles's radiant pride in his home country's traditions and island culture.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\"\u003c\/b\u003eIncorporating Caribbean classics alongside modern-inspired dishes, Chef Fowles weaves in personal narratives along with cultural histories to give readers a full view of the unique flavors of Jamaica and the island nation's cultural impact on the world. Recommended for any library, culinary historian, or cook.\"-- \n\u003ci\u003e\u003cb\u003eBooklist\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[T]ransports readers to the sun-soaked island of Jamaica through stunning location photography, an exploration of its core ingredients, and simple yet memorable recipes. This is a go-to resource for Jamaican staples but it also includes Fowles' favorite dishes, reimagined, like Jerk Smashburgers with Bacon Jam and Ital Curry Vegetable Stew.\"-- \n\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[A] bold and flavorful debut... Seasoned and novice chefs alike will be enticed by Fowles's tempting recipes and colorful anecdotes. It's a joyful introduction to the tastes of Jamaica.\" \n\u003cbr\u003e -- \n\u003ci\u003e\u003cb\u003ePublishers Weekly\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"[Y]ou don't need The Boss to sell you on this book. The recipes do it all by themselves... every Southerner will recognize techniques and flavors that have traveled from the Caribbean to the region.\"-- \n\u003ci\u003e\u003cb\u003eSouthern Living\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eIn the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island--featuring a foreword from Bruce Springsteen. \u003c\/b\u003e\n\u003cb\u003e​\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself--dynamic, colorful, and always evolving. In this culinary journey through the heart and soul of Jamaica, celebrated Kingston-born chef Andre Fowles presents 100 iconic and innovative recipes infused with the spirit of a life where meals are shared, stories told, and bonds strengthened \n\u003ci\u003e.\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e The recipes in MY JAMAICAN TABLE celebrate the bold flavors of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish alongside new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu. With easy-to-follow instructions, accessible ingredients, full-color images, and stories, MY JAMAICAN TABLE brings a taste of Jamaican to home kitchens. \n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 02\/01\/2026 (EAN 9781648293740, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 03\/16\/2026 (EAN 9781648293740, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Fowles, Andre\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Artisan Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-03-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Caribbean \u0026amp; West Indian|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Cooking, Jamaican\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781648293740\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781648293740\u003c\/p\u003e","brand":"Artisan Publishers","offers":[{"title":"Default Title","offer_id":51154303320342,"sku":"SP-9781648293740","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781648293740_spiral.png?v=1774941127","url":"https:\/\/lusper.myshopify.com\/products\/my-jamaican-table-vibrant-recipes-from-a-sun-drenched-island","provider":"Lusperbooks","version":"1.0","type":"link"}