(Caribbean) J. Froc, M. Hyman, Ph. Hyman & A. Parfait. Guadeloupe: Produits du Terroir et Recettes Traditionelles (Copy)

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

Born from diverse Caribbean, European, African, and Eastern influences, Guadeloupe's cuisine has been patiently shaped by history. It is characterized by fragrant and flavorful dishes that showcase local produce, the diversity of which is particularly appreciated at the colorful market stalls of this Caribbean island: Indian wood, battery syrup, cassava, guava, mango, yam, vegetable bananas, saury, catkins, cocoa...

This Creole cuisine, cheerful, joyful, and sensual, reveals the inhabitants' adaptability to their resources. It speaks to the imagination with dishes often adorned with singular names, typical of this region of character and tradition: calalou, matété à touloulous, ouassous flambés à la créole, brûlée gueule, cod chiquetaille in salad, smoked chicken with lime, accras of malanga and pumpkin, banana chips, tourment d'amour... So many gourmet treasures that this book invites you to discover and savor.

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