EBOOK
About
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 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.
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. His work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. He is also a regular contributor to the James Beard Foundation, hosting events to support black-owned and indigenous-owned restaurants. When he's not fulfilling his duties as culinary director for the four Miss Lily's restaurants in New York City, Jamaica, and Dubai, he's the private chef for Bruce Springsteen and Patti Scialfa and their family. Follow him @cheffowles.
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
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.
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. His work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. He is also a regular contributor to the James Beard Foundation, hosting events to support black-owned and indigenous-owned restaurants. When he's not fulfilling his duties as culinary director for the four Miss Lily's restaurants in New York City, Jamaica, and Dubai, he's the private chef for Bruce Springsteen and Patti Scialfa and their family. Follow him @cheffowles.
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