Provisions The roots of Caribbean cooking--150 vegetarian recipes

While researching material for their first cookbook, 2014's Caribbean Potluck, the Rousseau sisters learned about their great grandmother, Martha Matilda Briggs. The discovery of Briggs's history (she opened a restaurant in Kingston, Jamaica, in 1936)-as well as the importance of women in the development of Caribbean cuisine-became the inspiration for this diverse, spot-on collection of 150 vegetarian recipes. Jamaican akkra, a black-eyed pea-based fritter; raspberry coconut cream scones; a rum-infused pecan pie; and a refreshing watermelon-lemongrass chutney are just a few of the dishes highlighted. With few exceptions-most notably dishes calling for the specific flavor of callaloo (a cousin to spinach)-most of the dishes can be sourced locally. Peppers are prominent, as in a pea-based falafel with habaneros; and the many uses of Scotch bonnets, which add a fruity zip to red pepper pesto as well as to watermelon-lemongrass chutney and grilled cheese sandwiches. Readers may be surprised to learn that people in the Caribbean have been enjoying avocado toast since the early 19th century, and the Rousseaus offer their version with coconut and pumpkin seeds. Filled with satisfying warm-weather recipes, this is best enjoyed with a fruity rum-based cocktail close by. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Jamaica-based sisters, chefs, and restaurateurs Suzanne and Michelle Rousseau introduced their accessible, modern spin on Caribbean flavors in Caribbean Potluck. While that title featured several vegetarian recipes, the sisters have forged ahead with a meatless theme in their follow-up cookbook focusing on vegetables derived from the Caribbean West Indies. Their recipes pair well with animal protein for those who prefer it; indeed, the entire cookbook features a flexible approach to preparation. Recipes are grouped by main ingredient, including savory fruits and vegetables, greens and leaves, and grains. Designed to highlight the fresh produce of the West Indies, most recipes use fairly straightforward techniques that will be familiar to home cooks. An indispensable guide to sourcing, preparing, and substituting ingredients accompanies extensive historical background that places recipes in the context of slavery's legacy in the region. Vibrant photography perfectly accentuates the bright flavors of the food, creating a sublime mix of inspiration and practical knowledge that will appeal to all creative home cooks. VERDICT Not to be missed; an essential purchase for library cookery collections.-Kelsy Peterson, Forest Hill Coll., Melbourne, Australia © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.