Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey
Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey
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Author: Nina Compton, Osayi Endolyn
James Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.
Growing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. Kwéyòl / Creole explores the cuisines and pivotal locales that form the basis of Nina's unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways.
In St. Lucia, when they say "Creole," they don't mean French-influenced. The St. Lucian Creole, or Kwéyòl, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina's lived. The dishes are full of flavor and the mood is chill.
Full of stunning travel photography and anchored by Nina's singular culinary vision, Kwéyòl / Creole celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.
About the Author
Nina Compton is a James Beard Award-winning chef and was named one of Food & Wine's "Best Chefs." She is also the chef and owner of the award-winning restaurants Comp?re Lapin, BABs Nola, and Nina's Creole Cottage. She was born and raised in St. Lucia and now resides in New Orleans, Louisiana.
Osayi Endolyn is a James Beard award-winning writer, editor, and producer who creates culturally informed narrative, visual, and experiential storytelling. Her work is widely featured across media and entertainment platforms. She has co-authored [the] acclaimed cookbooks The Rise and Black Power Kitchen.
Author: Nina Compton, Osayi Endolyn
James Beard Award-winning chef Nina Compton shares recipes that tell the story of her thrilling culinary journey from St. Lucia to Jamaica, Miami, and New Orleans, and celebrate the diverse African heritage that threads these cuisines together.
Growing up in St. Lucia, a small island in the Eastern Caribbean, chef Nina Compton developed a strong sense of community through cooking and food. As she traveled and worked in restaurants abroad, she was eager to learn, improvise, and innovate by doing what transplants like herself do best: Bring the best of home with them wherever they go. Kwéyòl / Creole explores the cuisines and pivotal locales that form the basis of Nina's unique culinary perspective: from her birthplace in St. Lucia, to Jamaica where her view of Caribbean cuisines broadened, to Miami where she was immersed in Afro-Latin influences and continued to hone her cooking style, and finally New Orleans, her adopted city whose Creole cuisine brought her home in new ways.
In St. Lucia, when they say "Creole," they don't mean French-influenced. The St. Lucian Creole, or Kwéyòl, celebrates a diverse African heritage, beautifully reflected in the 100 recipes presented here. The dishes are both transportive and irresistible, each telling a story of its multi-faceted history and influences: steamed snapper with a peppery ginger sauce, slow-cooked curried goat, green fig and saltfish, coconut-braised collard greens, Creole-stewed conch, the countless possibilities of the beloved plantain. In these pages, the weather is warm and tropical, and the vibe is easygoing, just like the places Nina's lived. The dishes are full of flavor and the mood is chill.
Full of stunning travel photography and anchored by Nina's singular culinary vision, Kwéyòl / Creole celebrates the rich history of where she comes from, while forging something that feels a little new, a little hers. And now, with this book, a little yours, too.
About the Author
Nina Compton is a James Beard Award-winning chef and was named one of Food & Wine's "Best Chefs." She is also the chef and owner of the award-winning restaurants Comp?re Lapin, BABs Nola, and Nina's Creole Cottage. She was born and raised in St. Lucia and now resides in New Orleans, Louisiana.
Osayi Endolyn is a James Beard award-winning writer, editor, and producer who creates culturally informed narrative, visual, and experiential storytelling. Her work is widely featured across media and entertainment platforms. She has co-authored [the] acclaimed cookbooks The Rise and Black Power Kitchen.
