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The Caribbean Cookbook
Brief Description
The Caribbean Cookbook is the latest in Phaidon's series of culinary companions, offering a deep dive into the history, foods, and peoples of a culture deeply rooted in history. In Caribbean dishes, spices are the stars, elevating other ingredients used. The tastes synonymous with the region—citrus,...
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Format: Hardback
$8000
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Releases
21st
April 2026
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The Caribbean Cookbook
$8000
Unit price
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Unavailable
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the region
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Description
The Caribbean Cookbook is the latest in Phaidon's series of culinary companions, offering a deep dive into the history, foods, and peoples of a culture deeply rooted in history. In Caribbean dishes, spices are the stars, elevating other ingredients used. The tastes synonymous with the region—citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum—are showcased throughout.
From well-known dishes such as Jamaica's Jerk Chicken and Dominica's Callaloo Soup, to Puerto Rico's plantain-based Mofongo and Saint Lucia's Green Fig Salad, each of the 28 countries and dependencies is represented. Stories of the islands' histories, culture, and traditions bring each recipe to life.
The dishes are accompanied by 100 stunning newly commissioned recipe photos from photographer Nico Schinco, as well as a selection of landscape photography from the author. Caribbean food has long been overlooked in the culinary world, with only a handful of dishes widely known. This comprehensive collection by an expert in the cuisine is unique in introducing a full repertoire of 380 recipes to a global readership.
This book represents a cuisine of boundless imagination and creativity and is a true feast for all the senses.
Book Details
INFORMATION
ISBN: 9781837291724
Publisher: Phaidon Press Ltd
Format: Hardback
Date Published: 23 April 2026
Country: United Kingdom
Imprint: Phaidon Press Ltd
Illustration: 120 Illustrations
DIMENSIONS
Width: 180.0mm
Height: 270.0mm
Weight: 0g
Pages: 432
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About the Author
Rawlston Williams is a Caribbean chef with a deep passion and knowledge for his region' food culture. Born in Kingstown in Saint Vincent and the Grenadines, he has lived in New York since 1987. A graduate of the French Culinary Institute, 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.
Nico Schinco is an award-winning photographer working out of New York. His food and travel images have been published widely, including in two James Beard Award-winning cookbooks.No collection found for handle:
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