Code Noir: Afro-Caribbean Stories and Recipes

Tra. Jan. 2024. 256p. ISBN 9781962098007. $35. COOKING
London-raised and Amsterdam-based food stylist and cook Lewis is known for catering and pop-ups. In her first cookbook, she shares her passion for Caribbean cuisine. Lewis provides detailed pantry knowledge, including flavor descriptions and procurement advice, all with the focus on quality ingredients. Lewis calls herself a culinary activist, and her book is sprinkled with detailed descriptions of the influences of Caribbean foodways, the origins of ingredients and recipes, and the impact of history on cuisine. Radiant photos depict family, food, and gorgeous environmental scenes. Recipes are a mix of traditional fare from across the Caribbean islands (jerk chicken) and fusion dishes from Lewis’s modern kitchen (rice and pea arancini; pink-peppercorn upside-down cake). The “Everyday Eats” chapter is subdivided by protein, making last-minute dinners with tons of bold, sometimes spicy flavor achievable. Lewis shares her heritage, passion for cooking, and knowledge of foodways all in one bright and vibrant package that will satisfy.
VERDICT Informative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves.
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