Synopses & Reviews
Creole is a sumptuous 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 native American ingredients to produce a style of cooking that is rich in history and full of flavor. 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.
"French celebrity chef de Rozières doesn't waste any time in this sumptuous, brightly-colored collection of Caribbean dishes-a mere one-page introduction separates the table of contents from the food. De Rozières opens with a voluminous take on fish and seafood ranging from the familiar (calamari and stuffed clams) to classic native fare such as blaffs (named for the sound fish makes when added to a hot bath of water and spices) and upscale dishes such as Conch Ravioli with Crab and Lemongrass sauce. Her reliance on fresh, local food is both strength and liability; seemingly every recipe calls for something indigenous, but de Rozières provides a handy index for substituting rare ingredients like madère leaves and salt cod. Once familiar with terms and substitutions, cooks will likely dive into dishes like Mango Fricassee Parcels, puff pastry filled with sautéed mangoes; Creole Paella loaded with chicken, shellfish and octopus; as well as island versions of New Orleans standards Bananas Foster and beignets. Photographs by Akiko Ida and Pierre Javelle provide a visual feast, artfully and festively capturing native fish, ice blue seascapes and finished dishes. Delightfully different from the American approach, de Rozières' thoughtful and flavorful collection of island Creole cooking is a solid resource." Publishers Weekly (Copyright Reed Business Information, Inc.)
Born in Guadeloupe, author Babette de Rozi?res is owner of famous Creole restaurant La Table de Babette in Paris. Here she adopts her knowledge of Creole cooking into 160 tasty, easy-to-prepare dishes that reflect the cultural influences that make up Creole cooking- France, Spain, India and Africa.
Featuring 160 tasty and quick-to-prepare dishes that reflect the cultures of the many different nations that have influenced Creole cooking, this collection is fully illustrated and combines images that evoke the landscape, colors, and people of the Caribbean.
About the Author
Born in Guadeloupe, Babette de Rozières learned the complexities of creole cooking from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone's throw from the Folies Bergères in Paris, her taste for challenges led her to run a restaurant in Saint Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of Creole cuisine.