Belly Full: Exploring Caribbean Cuisine Through 11 Fundamental Ingredients and over 100 Recipes

Recipe developer and food writer Enston pens an exploration of her culinary roots in her first cookbook. Organized by fundamental ingredients, dishes spotlight a variety of Caribbean countries and cultures. Chapter introductions walk readers through a description, nutritional info, and guidance on how to choose and prepare each ingredient, most of which are easy to obtain, although a handful may require a trip to a Caribbean market. Most recipes are paired with vibrant and saturated photographs that stimulate the palate. The layout is simple but compelling and, most importantly, easy to read. Enston’s well-researched history of the foodways and peoples of the Caribbean can be found throughout and is balanced with stories from her own childhood and family, giving the book a personal touch. Scotch bonnet peppers (typically used in jerk chicken recipes, Jamaican hot sauces, and many other authentic West Indies dishes) get their own dedicated chapter. This volume is a great addition to collections that offers real-deal Caribbean cuisine; it will be a book that home cooks looking to explore new ingredients and techniques will enjoy.