In 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, with a foreword from Bruce Springsteen. 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…mehr
In 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, with a foreword from Bruce Springsteen. 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 Chicken, Pepper Shrimp, or Ackee and Saltfish that tell the stories of the island’s culture and history, but also new spins like Oxtail and Gnocchi, 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 who have never been to the island. My Jamaican Table is a culinary journey as told by one of Jamaica’s most dynamic chefs.
Chef Andre Fowles is an award-winning Jamaican-born chef, three-time Chopped 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 Food & Wine, Bon Appetit, The New York Times, and Eater. Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family. Follow him on Instagram @cheffowles.
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With Your Hands: Bite-Size Tastes of Jamaica Pepper Shrimp Jamaican Beef Patties Saltfish Fritters with Curry Mayo Crispy Coconut Shrimp with Spicy Chili-Lime Mayo Curry Chicken Spring Rolls with Tamarind Chutney Jerk Street Corn Chili-Garlic Shrimp Tacos Crispy Okra with Scotch Bonnet Mayo Sticky Brown Sugar and Rum Wings Ackee Dip with Plantain Chips Solomon Gundy
Rise and Shine: Breakfast Porridge Three Ways: Cornmeal, Plantain and Oatmeal, and Hominy Corn Coco Bread The OG Jamaican Breakfast: Ackee and Saltfish, Fried Dumplings, and Steamed Callaloo Mackerel Rundown with Boiled Dumplings Fried Plantain and Egg Sandwiches Breakfast Roti Burritos Coconut Banana Pancakes Best Banana Bread Coco-Coffee Granola Toto (Coconut Cake)
One Pot, Full Flavor: Soup Saturday Ital-Style Red Peas Soup Jamaican Chicken Soup Fish Tea Mannish Water (Goat Soup) Jamaican Pepper Pot Carrot-Ginger Soup
Complements: Side Dishes Rice and Peas Coconut Rice Pressed Green Plantain with Dry Jerk Rub Steamed Cabbage (Obviously) Jamaican Festival Mac and Cheese Sweet Potato Salad Honey-Roasted Carrots with Lemon-Garlic Yogurt Vibrant Cabbage Slaw My Favorite Salad Bammy Plantain and Black Bean Salad Sweet Jerk Crispy Cauliflower
Simmer Down: Stews & Braises Oxtail and Butter Beans Stew Peas with Pig’s Tail Curry Chicken Curry Goat Coconut Curry Lobster Almost Ital Curry Vegetable Stew Brown Stew Chicken Guinness-Braised Short Ribs Coconut Steamed Red Snapper
The Old and the New: Favorite Dishes Reimagined Escovitch Whole Red Snapper Jerk Chicken Outdoors or in the Oven Honey-Ginger Chicken Thighs Jerk Salmon with Herb Salsa Grilled Lobster with Scotch Bonnet Garlic Butter Mama Cherry’s Fried Chicken…Almost Jerk BBQ Pork Ribs Crispy Jerk Pork Belly Escovitch Fish Sandwiches Jerk Smash Burger with Bacon Jam Grilled Swordfish with Mango Salsa Curry Crab Fried Rice Jerk Pork Chow Mein Oxtail and Dumplings Coffee-Cocoa Lamb Chops Jerk Honey Butter Steak
Brawta: Desserts Gizzada Patsy’s Sweet Potato Pudding Rum and Raisin Bread Pudding Spice Bun Jamaican Fruit Cake (Christmas Pudding) Tortuga-Style Rum Cake Chocolate-Dipped Ice Cream Bars Rum Cake Tiramisu Cinnamon Rolls with Sticky Coffee Glaze Seville Orange Almond Cake Mango Tangerine Sort of Sorbet Doughnuts with Strawberry Filling Peanut Drops Chewy Orange Ginger Cookies Coconut Magic Pie Cool It Down: Drinks Rum Punch Sourcup Spiked Pops Rum and Coco Hibiscus “Rumgroni” Guava-Ginger Mojito Guinness Punch Peanut Punch Sorrel Carrot Juice
Starting from Scratch: Seasonings and Sauces Green Seasoning Escovitch Pickle Scotch Bonnet Sauce Soup Seasoning All-Purpose Seasoning Jerk Marinade Dry Jerk Rub Mango Chutney Scotch Bonnet Mayo Jerk Mayo
With Your Hands: Bite-Size Tastes of Jamaica Pepper Shrimp Jamaican Beef Patties Saltfish Fritters with Curry Mayo Crispy Coconut Shrimp with Spicy Chili-Lime Mayo Curry Chicken Spring Rolls with Tamarind Chutney Jerk Street Corn Chili-Garlic Shrimp Tacos Crispy Okra with Scotch Bonnet Mayo Sticky Brown Sugar and Rum Wings Ackee Dip with Plantain Chips Solomon Gundy
Rise and Shine: Breakfast Porridge Three Ways: Cornmeal, Plantain and Oatmeal, and Hominy Corn Coco Bread The OG Jamaican Breakfast: Ackee and Saltfish, Fried Dumplings, and Steamed Callaloo Mackerel Rundown with Boiled Dumplings Fried Plantain and Egg Sandwiches Breakfast Roti Burritos Coconut Banana Pancakes Best Banana Bread Coco-Coffee Granola Toto (Coconut Cake)
One Pot, Full Flavor: Soup Saturday Ital-Style Red Peas Soup Jamaican Chicken Soup Fish Tea Mannish Water (Goat Soup) Jamaican Pepper Pot Carrot-Ginger Soup
Complements: Side Dishes Rice and Peas Coconut Rice Pressed Green Plantain with Dry Jerk Rub Steamed Cabbage (Obviously) Jamaican Festival Mac and Cheese Sweet Potato Salad Honey-Roasted Carrots with Lemon-Garlic Yogurt Vibrant Cabbage Slaw My Favorite Salad Bammy Plantain and Black Bean Salad Sweet Jerk Crispy Cauliflower
Simmer Down: Stews & Braises Oxtail and Butter Beans Stew Peas with Pig’s Tail Curry Chicken Curry Goat Coconut Curry Lobster Almost Ital Curry Vegetable Stew Brown Stew Chicken Guinness-Braised Short Ribs Coconut Steamed Red Snapper
The Old and the New: Favorite Dishes Reimagined Escovitch Whole Red Snapper Jerk Chicken Outdoors or in the Oven Honey-Ginger Chicken Thighs Jerk Salmon with Herb Salsa Grilled Lobster with Scotch Bonnet Garlic Butter Mama Cherry’s Fried Chicken…Almost Jerk BBQ Pork Ribs Crispy Jerk Pork Belly Escovitch Fish Sandwiches Jerk Smash Burger with Bacon Jam Grilled Swordfish with Mango Salsa Curry Crab Fried Rice Jerk Pork Chow Mein Oxtail and Dumplings Coffee-Cocoa Lamb Chops Jerk Honey Butter Steak
Brawta: Desserts Gizzada Patsy’s Sweet Potato Pudding Rum and Raisin Bread Pudding Spice Bun Jamaican Fruit Cake (Christmas Pudding) Tortuga-Style Rum Cake Chocolate-Dipped Ice Cream Bars Rum Cake Tiramisu Cinnamon Rolls with Sticky Coffee Glaze Seville Orange Almond Cake Mango Tangerine Sort of Sorbet Doughnuts with Strawberry Filling Peanut Drops Chewy Orange Ginger Cookies Coconut Magic Pie Cool It Down: Drinks Rum Punch Sourcup Spiked Pops Rum and Coco Hibiscus “Rumgroni” Guava-Ginger Mojito Guinness Punch Peanut Punch Sorrel Carrot Juice
Starting from Scratch: Seasonings and Sauces Green Seasoning Escovitch Pickle Scotch Bonnet Sauce Soup Seasoning All-Purpose Seasoning Jerk Marinade Dry Jerk Rub Mango Chutney Scotch Bonnet Mayo Jerk Mayo
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