My Jamaican Table

”[A]n ode to the vibrant flavors of his homeland Jamaica… My Jamaican Table translates [Andre Fowles’] range of experiences into approachable recipes that illustrate Jamaica’s vast cultural influences, like old-school coconut milk, flaky beef patties and pepper pot.“–Los Angeles Times
My Jamaican Table is a faultless cookbook…This debut effort conveys the lively spirit of Jamaica – its colour, heat, heritage, and love of good food that is meant to be shared. A genuine ray of Caribbean sunshine.–Taste and Travel Magazine
”[Y]ou don’t need The Boss to sell you on this book. The recipes do it all by themselves… every Southerner will recognize techniques and flavors that have traveled from the Caribbean to the region.“–Southern Living
”[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
”[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
”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
”[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
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
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
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
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
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. His work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. He is also a regular contributor to the James Beard Foundation, hosting events to support black-owned and indigenous-owned restaurants. When he’s not fulfilling his duties as culinary director for the four Miss Lily’s restaurants in New York City, Jamaica, and Dubai, he’s the private chef for Bruce Springsteen and Patti Scialfa and their family.

This item is eligible for free returns within 30 days of delivery. See our returns policy for further details.