Rousseau Michelle - Provisions: the roots of Caribbean cooking-- 150 vegetarian recipes

An elegant balance of heritage and health. This comprehensive book celebrates the plant-based flavors of the pan-Caribbean basin and the spectacular ways in which the intellect and aesthetic of the Islands impacts one of its most enduring legacies its plates. The authors have produced an heirloom volume.

MICHAEL W. TWITTY , James Beard awardwinning author of The Cooking Gene and creator of Afroculinaria

Sustaining legacy is the highest power of any cookbook. Provisions stands on the shoulders of all of the women who came before Suzanne and Michelle Rousseau. This is not only an important book, its also a beautiful and useful one. Youll find yourself making a grocery list in no time.

JULIA TURSHEN , author of Now & Again, Feed the Resistance, and Small Victories

Our female forbearers traveled to extraordinary lengths to nourish others with ordinary, often overlooked ingredients, in the most challenging circumstances. To grow, cook, and sell the food of the earth is the very definition of necessity breeding invention. In the tradition of generations of strong woman cooks, Michelle and Suzanne continue to innovate with these modern and craveably delicious recipes.

LUCINDA SCALA QUINN , chef, author, and host of Mad Hungry: Bringing Back the Family Meal

If you love cookbooks with a strong dash of storytelling, youll love Provisions from sisters Michelle and Suzanne Rousseau. They pay tribute to their family matriarchs and explain the history behind their favorite classic and contemporary Caribbean recipes.

KERRY DIAMOND , editor-in-chief of Cherry Bombe

Engaging, informative, and as witty as the play on words hidden in its full title, Provisions: The Roots of Caribbean Cooking takes the reader on a tour of the regions food. Packed with recipes that made me want to head to the nearest market, taste memories that made me dream of the islands, a brief history of their family and of Caribbean food, and a glossary of local ingredients, it is simply a Caribbean vacation between two covers.

JESSICA B. HARRIS , PhD, author, food historian, lecturer, professor (retired)

This book is truly special. At a time when women arent celebrated enough in the culinary world, Provisions shows that women have always been the backbone of every facet of food. The recipes paint a picture of the flavors in mi grand muddas kitchen but with a modern and refreshing approach.

JEROME GRANT , executive chef, Sweet Home Caf

Provisions is so much more than a collection of recipes. This rich and fulfilling work of art takes us deep into the minds and kitchens of the resilient, brave and genius women of the Caribbean. Michelle and Suzanne creatively pay homage to the past while bringing the recipes and ingredients back to life with their modern interpretations.

ROCK HARPER , founder and president, RockSolid Creative Food Group

Anyone who has eaten many plates of blackened, mangy-looking jerk chicken might get the impression that Caribbean cooking is fairly limited. The cuisine of most of the English-speaking islands is often lumped under the umbrella of stews, dumplings and pineapple-strewn desserts. But Suzanne and Michelle Rousseau say theres much more to island cooking.

NPR

With their new book, Caribbean Potluck, the Kingston, Jamaica-based sisters present a new face for island cuisine: young, sophisticated, and in tune with the regions complex history and culinary traditions.

BOSTON GLOBE

Caribbean Potluck: Modern Recipes from Our Family Kitchen

This book is dedicated both to the women of our past whose stories have disappeared from the family tree because they were deemed unimportant, irrelevant, or unnecessary, and to the women of our future who will carry on this beautiful lineage and create new stories and recipes to share with their daughters.

Sit here

Feast on your life.

SIR DEREK WALCOTT

T HE STORY OF CARIBBEAN FOOD CANNOT BE told without telling the story of Caribbean women. The women of our regionthe mothers, grandmothers, sisters and aunts, the caregivers, the homemakers, the housekeepers and the cooksare the wheels on which our society turns.

For centuries, our womenfolk have created delicious meals from sometimes meager fare to feed all those who gathered at their table. The food they cooked came from their own toil: from provision grounds and kitchen gardens they planted during slavery; from lands they farmed and produce they sold at market when free; from jobs they worked at all levels of society that allowed them to buy food to feed hungry children. From slavery through emancipation into the modern day, our feminine ancestors have sustained and nourished their own families and a multitude of others. They cooked everything from simple to more complex dishes over coal pots and open fires, in kitchens modest and grand, across the length and breadth of our islands homes. Their meals are laced with the aroma of fortitude, the memory of pain, the spicy taste of resilience, and a legacy of love that continues to nurture us to this day. But for too long these women have been forgotten, unacknowledged, and unseen. We have not told their stories.