Vanessa Bolosier’s Sunshine Kitchen is one of those rare kinds of cook books that can truly transform your cooking habits. It’s a life-filled, love-filled feast of recipes you’ll be proud to make and delighted to taste - recipes that are sure to become firm favourites. What’s more, it’s so beautifully-presented, you’ll want to give it pride of place on your shelves, or gift it to someone special - it’s a blast of sunshine in food (and book) form. Born in Guadeloupe, and half-Guadeloupian and half-Martiniquan, Bolosier brings a wealth of knowledge, passion and charm to the table. The book’s introduction is fabulously informative, explaining that Caribbean Creole food is a melting pot, “one of the first fusion foods, drawing influences from trading and cultural mixing since the 16th century. It reflects the diversity of the environment in which it developed - the land, the ocean, the climate - and also the diversity of the people on the islands.” These diverse people comprise the indigenous Amerindians who inhabited the region before Europeans came, Europeans, Africans and Asians. As for the recipes, the book covers drinks, starters, fish and seafood, meat and poultry, sides, soups, sauces, syrups and desserts. If you’ve never had the immense pleasure of drinking a planteur, dive straight to page 30 to find your new favourite cocktail (seriously - planteurs are paradise in a glass). Alongside recipes for classic Caribbean Creole meat and fish dishes (among them Creole fried fish, Creole cassoulet and pork ragout), there are some dazzlingly zingy, colourful salads and sides (pumpkin mash, coconut slaw), and inventive sweets (banana and rum fritters, wine pineapple). Without question, this is my new favourite cook book.
Creole Kitchen is an original collection of recipes from the French Caribbean. Creole food is one of the first fusion foods, drawing in influences from years of trading history and mixing cultures on the islands of Guadeloupe and Martinique. This sunshine-filled book features 100 recipes from Prawns Colombo to Creole Cassoulet, from Coconut Slaw to Saltfish Boudins, from Flambe Bananas to Pineapple Fritters and delicious rum-laced punch and cocktails. This is food to truly make the mouth water and bear you away to a Caribbean paradise. Drawing inspiration from her childhood kitchen, the bright and engaging author, Vanessa, is on a mission to spread the love, sunshine and laughter that Caribbean Creole food brings. The recipes are both delicious and easy to make, and Vanessa offers substitution ideas for traditional Caribbean ingredients, although they are increasingly available in supermarkets and grocers everywhere. A cookbook for anyone with a sense of adventure who longs for sunshine flavours.