(Caribbean) Jean-Francois Cordet, ed. Martinique: Produits du Terroir et Recettes Traditionelles

In French. A deeply researched book on the traditional foods of Martinique. 

Martinique, the "pearl of the Antilles," has successfully developed its tourism sector while preserving its primary agricultural vocation, its fishing activities, and its traditional know-how. Fruits and vegetables (pineapple, soursop, yam, dacha, sweet potato, etc.); fish and seafood (shark, conch, tazard, z'habitant, etc.); herbs (cinnamon, local onion, vanilla, etc.); pastries (pink bracelet, galloping horse, moussache galette, potin, Robinson, etc.): the lush French overseas department offers a diversity of tasty, fragrant, and colorful local products that the Martinicans prepare according to a culinary art inherited from several traditions, to create dishes with a thousand flavors. In this guide, discover or rediscover these delicious treasures of Creole gastronomy: codfish with avocado, matoutoucrabe, green papaya soufflé, tomato rougail, not to mention the famous punches whose reputation has long since crossed the seas. So many gourmet recipes, clearly explained, that this book invites you to keep alive and savor.

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