"Creole" is a vibrant celebration of this unique and much-loved style of cooking. The heritage of French, Spanish and African settlers, Creole cookery takes the best of these cuisines and combines them with Asian and Indian influences and native West Indian ingredients to produce a style of cooking that is rich in history and full of flavour. Containing over 160 recipes and including some of the most famous West Indian Creole dishes, from fish and shellfish dishes to cooling punches and frappes, "Creole" paints an evocative picture of the food in Guadeloupe and is bursting with the sun, freshness and energy of the Caribbean.
Table of Contents
Introduction by Babette de Rozieres; Fish and shellfish; Meat and poultry; Vegetables and fruit; Sauces; Desserts and sweets; Punch; Index
The author, Babette de Rozieres, is a celebrity chef in France, appearing regularly on France 2 and Gourmet TV, has designed her own range of award-winning tableware and has written four books. Babette learned to cook in the West Indian kitchen of her grandmother, where she developed a taste and flair for cooking. Initially Babette worked for the ORTF in France, first as an announcer, then as a production assistant, but in 1978 she left it all behind to open her first (and in her words the 'smallest') restaurant, in Paris. She then set up a restaurant in Saint Tropez and, in 1981, she opened a restaurant in her home town of Guadeloupe. Her most recent restaurant is The Table of Babette, which is located in Paris.