October 15, 2022
(Rumor has it we will be tasting…!)
The recipes in this book highlight seasonal bounties and four major Caribbean flavors, resulting in a basketful of healthy, edible treasures! This paperback edition contains 5 brand new recipes.
This innovative cookbook presents a new way to look at the four seasons through four ingredients that are integral to Caribbean flavors and culture, but available everywhere. Coconut, ginger, shrimp, and rum each boast unique health benefits, but are still simple and fundamental ingredients that will take any cook through the year, and especially highlighting seasonal ingredients!
The book is divided into four seasons, and each of those is divided into “Light Fare,” “Mains,” “To Sip,” and “Sweets.” Recipes include:
Coconut spiced cashews
White coconut gazpacho
Rum buttered jerk wings
Spring pea and ginger risotto
Rhubarb & ginger challah
Salsa verde coconut rice
Grilled strawberry ginger shortcake
Garlicky parmesan shrimp & fava bean ravioli
Poached pear negroni
Brigid Washington is a journalist, cookbook author, educator and passionate dual citizen. She’s a graduate of North Carolina State University, where currently she holds the position of chef-instructor at the Dinah E. Gore Teaching & Research Kitchen.
She is a classically trained chef; a graduate of The Culinary Institute of America, where she was also the Editor in Chief of its monthly, La Papillote. Her writing has appeared in Bon Appetit, Epicurious, Food & Wine, Food 52, Real Simple, Taste, The New York Times, The Washington Post, Weight Watchers, among many others.
Her debut cookbook is Coconut Ginger Shrimp Rum: Caribbean Flavors for Every Season. Her cookbook and much of her writing and teaching is inspired by the indomitable spirit of the Caribbean table.
Brigid lives in Raleigh, North Carolina with her Jamaican husband, and their two delicious children.
To purchase a copy of Ms. Washington’s cookbook, Caribbean Flavors for Every Season, click here.