Today I am previewing “My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island ” by Andre Fowles, thanks to the publisher (Artisan Books) and NetGalley gifting me an advanced reading copy. It’s rainy here in Seattle, so I’m especially enjoying fantasizing about a sunshine-soaked meal on a Caribbean island!
This Caribbean cookbook from the New York City chef and Food Network “Chopped” champion comes out in early March 2026. It’s his debut cookbook, and I love that he dedicated it to his beloved grandmother, “Mama Cherry.” Chef Fowles’ next project is a new restaurant in Kingston, Jamaica. He is also creating a “One Pot” foundation to benefit Jamaican people.
Surprisingly, the introduction to this cookbook was written by Bruce Springsteen!
Chef Fowles begins by teaching us that food is more than what’s on our plates, it’s “a story, a connection, and a legacy.” This, his first cookbook, is a love letter to Jamaica, it’s food and it’s people. He explains in the introduction that Jamaican food has been influenced by the indigenous people, as well as food traditions from Africa, India, China and Europe.
Chapters include:
- With Your Hands: Bite-sized Tastes of Jamaica
- Rise and Shine: Breakfast
- One Pot, Full Flavor: Soup Saturday
- Complements: Side Dishes
- Simmer Down: Stews and Braises
- The Old and the New: Favorite Dishes Reimagined
- Brawta: Desserts
- Cool it Down: Drinks
- From Scratch: Flavor Foundations
The measurements for this cookbook are given in both metric and Imperial styles.
The Jamaican pantry produce ingredients listed in the beginning of the cookbook include ackee (a tropical fruit which many of us would have to source a canned version of), breadfruit, a leafy green called callaloo that you can substitute with kale or Swiss Chard if needed, cassava, chayote, ginger, mangos, plaintains, tamarind and so on. Some of the recipes in the book call for goat meat, which the author suggests you can substitute with lamb stew meat. The pantry section also includes staples such as beans, condensed milk, coconut milk, cornmeal, rice, and hominy. Spices include Scotch bonnet pepper, cinnamon, dry jerk rub, Jamaican curry powder, allspice, nutmeg and paprika.
I was moved by reading Chef Fowles’ story of how he grew up in poverty, was raised by his grandmother after his mother left for work in another country, and how he persevered past many challenges to get to culinary school.
The cookbook includes notes and sidebars on the history of the dishes, info on various ingredients, plus helpful cooking and preparation tips. For example, there’s a page on how to make coconut milk at home; an explanation of how National Pepper Pot Day came about; the differences between yam and sweet potatoes; the history of Chinese food in Jamaica; and the history of rice and peas dishes.
I appreciate the many substitution options offered throughout, such as using canned kidney beans if you don’t have time to soak dried beans overnight.
There is a photo for nearly every recipe, plus many fascinating glimpses at Jamaican markets, street food vendors and seasonal produce photos.
The recipes are meat and fish heavy, so vegetarians and vegans would have to pick and choose and use substitutes to make many of these. There are definitely several references in this cookbook to the Rastafarians who practice Ital eating (similar to veganism, but they may eat some fish).
I’m excited to try making several of the desserts (especially the Seville orange almond cake), the Almost Ital Vegetable Curry Stew, the Sweet Jerk Crispy Cauliflower, and the Plantain and Black Bean Salad.
This cookbook is meant to be useful for all levels of cooking experience. The recipes appear well written and easy to follow, with lots of notes and tips and guidance. Here is a fantastic way to broaden your palate and cooking repertoire with Jamaican flavors, cooking methods and global influences.
Follow Chef Fowles on Instagram to see his latest food posts and recipes. Also see his “One Pot” foundation website
Shop for “My Jamaican Table: Vibrant Recipes from a Sun-Drenched Island” on Amazon (affiliate link).
Thank you to the publisher and to NetGalley for gifting me an advance reading copy of this new Jamaican cookbook.
-Carrie
Cookbook Divas
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