Code Noir: Afro-Caribbean Stories and Recipes - Lelani Lewis

Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are not only incredibly rich in flavor but also in history. Code Noir is a cookbook steeped in history. Not just because of the title, which hits on a seventeenth-century decree in which King Louis XIV recorded how enslaved Africans in the French colonies were to be treated, but also because it deals with the food and the people that, through the gruesome course of history, came together in the Caribbean. Inside, chef and culinary activist Lelani Lewis goes back to her Caribbean roots with classics like jerk chicken, salted cod fritters, pepperpot stew, and Guinness punch. She also shares new creations with typically Caribbean ingredients like cassava, corn, coconut, lime, plantain, and chilies: plantain with peanut and lime salsa, sweet potato gratin with ginger cream, and crème anglaise of creamed corn and caramelized guava. \nVERDICT Informative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves. --Library Journal Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are not only incredibly rich in flavor but also in history. Code Noir is a cookbook steeped in history. Not just because of the title, which hits on a seventeenth-century decree in which King Louis XIV recorded how enslaved Africans in the French colonies were to be treated, but also because it deals with the food and the people that, through the gruesome course of history, came together in the Caribbean. Inside, chef and culinary activist Lelani Lewis goes back to her Caribbean roots with classics like jerk chicken, salted cod fritters, pepperpot stew, and Guinness punch. She also shares new creations with typically Caribbean ingredients like cassava, corn, coconut, lime, plantain, and chilies: plantain with peanut and lime salsa, sweet potato gratin with ginger cream, and crème anglaise of creamed corn and caramelized guava. \nInformative and full of big flavors, this is a delicious and accessible introduction to Caribbean food for novices; will be a welcome addition to library shelves. --Library Journal Through 80+ recipes, Code Noir tells the interesting and complex story of Caribbean cuisines that are not only incredibly rich in flavor but also in history. Code Noir is a cookbook steeped in history. Not just because of the title, which hits on