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Caribbean Vegan
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An expanded and updated second edition--now in colour throughout, with 40 all-new photographs--from across the Caribbean, here is a world of distinctive, unforgettable food--from appetizers to ice cream: delicious, spicy, and above all authentic.

About the Author

Taymer Mason grew up in a family of cooks who taught her to make--and love!--traditional Caribbean cuisine. She went vegan while at the University of the West Indies, and, after graduating, moved to France where she started veganizing old West Indian favorites. Mason has run a gourmet catering company and started her own line of health and beauty products. A bilingual globe trotter, Mason lives in Europe.

Reviews

One of Amazon's Best Books of the Month in Cookbooks, Food & Wine

"Covering Bajan, Jamaican, Trinidadian, Creole, and other cuisines, the patties, pies, and rice dishes here make this collection stand out from other Caribbean-inspired cookbooks. Mason also includes a section on how to make alternative, gluten-free flours."--Library Journal, starred review "Seriously mouthwatering food from the islands!"--Post Punk Kitchen "Mason's herbaceous sauces, savory dry rubs, and piquant spices have elevated our everyday ingredients into unforgettable, island-inspired dishes."--Veg News "Get a chance to explore these island flavors for the price of a book instead of a plane ticket--and bring the carnival to the kitchen and the sunshine to your taste buds. A compendium of Caribbean dishes reflecting a diverse range of ethnic influences, ideas, and inspirations, this book appeals to current food trends and lifestyle choices, and is for those embracing a plant based and cruelty-free diet. Great book!"--Chef Jason Howard, pioneer of modern Caribbean cuisine and MasterChef: The Professionals quarterfinalist

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