In the first major Jamaican cookbook of its kind, Kingston-born chef Andre Fowles presents modern and classic recipes for the best of Jamaican food capturing the tastes and traditions of the island—featuring a foreword from Bruce Springsteen.   ​   Jamaican cuisine is the result of a rich blend of cultural influences: Indigenous, African, Indian, Chinese, and European. Each dish tells a story of resilience and adaptation and reveals the culinary identity of Jamaica itself—dynamic, colorful, and always evolving. In this culinary journey through the heart and soul of Jamaica, celebrated Kingston-born chef Andre Fowles presents 100 iconic and innovative recipes infused with the spirit of a life where meals are shared, stories told, and bonds strengthened .   The recipes in MY JAMAICAN TABLE celebrate the bold flavors of iconic Jamaican dishes like Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish alongside new spins like Oxtail and Gnocchi, a fish-and-chips-inspired Escovitch Fish Sandwich, and Rum Cake Tiramisu. With easy-to-follow instructions, accessible ingredients, full-color images, and stories, MY JAMAICAN TABLE brings a taste of Jamaican to home kitchens.   “[T]ransports readers to the sun-soaked island of Jamaica through stunning location photography, an exploration of its core ingredients, and simple yet memorable recipes. This is a go-to resource for Jamaican staples but it also includes Fowles’ favorite dishes, reimagined, like Jerk Smashburgers with Bacon Jam and Ital Curry Vegetable Stew."― Food & Wine “[A] tender love letter to Jamaica... Grazing through the pages, you immediately feel Fowles’s radiant pride in his home country’s traditions and island culture.”  ― Bon Appetit “[A] bold and flavorful debut... Seasoned and novice chefs alike will be enticed by Fowles’s tempting recipes and colorful anecdotes. It’s a joyful introduction to the tastes of Jamaica.”  ― Publishers Weekly “ Incorporating Caribbean classics alongside modern-inspired dishes, Chef Fowles weaves in personal narratives along with cultural histories to give readers a full view of the unique flavors of Jamaica and the island nation’s cultural impact on the world. Recommended for any library, culinary historian, or cook.”― Booklist If there is one person to teach Jamaican cuisine to the masses, it’s chef Andre Fowles. His wealth of knowledge of the island is unmatched—think of this book as a flight to Jamaica perched in your pantry!― Kwame Onwuachi, chef, restaurateur, and author In My Jamaican Table , Andre Fowles takes us on a journey to the beautiful country of Jamaica. He explores the diversity of Jamaican culture and food, and their contributions to the world beyond the Caribbean.― Mashama Bailey, cofounder and executive chef of The Grey Chef Fowles takes a refreshing and insightful approach to Jamaican flavors. Now, he shares his favorite recipes so you can cook and enjoy them with your friends and family.― Marcus Samuelsson, chef, restaurateur, and author Caribbean cuisine is near and dear to my heart, and this book brings me back to my early days in Jamaica as a young cook eager to learn how different yet similar each island is. Andre masterfully tells this story with an updated nod to our region’s rich culinary history.― Nina Compton, chef, restaurateur, and author I grew up in Toronto, eating Jamaican patties every day on my walk home from school, but the first time I truly tasted Jamaican food was Andre’s. My Jamaican Table brings together his most cherished recipes, perfected for the home cook and ready to share with the world. Now we all can bring Andre’s Jamaica into our kitchens and taste its magic whenever the craving hits!― Gail Simmons, TV host and author of Bringing It Home This book brings a reverence for traditional Jamaican cuisine alongside fearless, contemporary flair. It’s a celebration of flavor, but also of the roots, resilience, and identity that bind us.― Novia McDonald-Whyte, author and senior associate editor at the Jamaica Observer Chef Andre Fowles  is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater.  Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family. Follow him on Instagram @cheffowles.