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Inspired by his childhood in St. Thomas and his current position as head chef at Fat Turtle on the island, Julius Jackson brings a collection of Caribbean recipes that are as diverse as his talents and notoriety. Not only is he a well-known, award-winning chef, but a respected Olympic boxer as well.
Drawing from West Indian, Cajun, African and traditional Caribbean cuisine, Julius encourages beginning and experienced home-cooks to play with these unique and bold flavors that are inspiring trendy Caribbean restaurants all over—including Pearl NYC. Recipes include Johnny Cakes with Cheese, Seafood Kallaloo, Curry Mutton, Pigeon Peas and Rice and Tropical Fruit Punch that will wow guests or spice up a weekday dinner.
Readers will not want to miss Cooking from Paradise Island’s take on Caribbean dishes from the vibrant culinary melting-pot of St. Thomas.
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