Kin Caribbean recipes for the modern kitchen

"Food and the culture surrounding it are maybe the purest forms of legacy," asserts chef Mitchell in her vibrant debut. The daughter of Jamaican immigrants to London, Mitchell showcases the variety of flavors the island has to offer, including honey jerk wings, pepper prawns with pickled spring onions, oxtail stew, and coconut loaf. Mitchell's original creations, such as piña panna cotta with caramelized apple and eggplant curry with dark chocolate and lime, are just as appetizing as her mother's sticky BBQ ribs or her grandmother's fried dumplings. She also shares popular dishes from other Caribbean countries, including mojo roast pork from Cuba, pepperpot from Guyana, and hake bites inspired by the popular "shark and bake" snack from Trinidad and Tobago. Throughout, Mitchell highlights the global influences on Caribbean cuisine by tracing the origins of the recipes: the French West Indies classic chicken colombo, for example, traces back to Sri Lanka, and while fried plantain is a Caribbean staple, the fruit originated in Asia before making its way to Africa, Europe, and the islands. Home cooks from any background will enjoy this celebration of Caribbean food. (Mar.)