Creole

Featuring 160 tasty and quick-to-prepare dishes that reflect the cultures of the many different nations that have influenced Creole cooking, this collection is fully illustrated and combines images that evoke the landscape, colors, and people of the Caribbean.

Born in Guadeloupe, Babette de Rozi+¿res learned the complexities of creole cooking from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone's throw from the Folies Berg+¿res in Paris, her taste for challenges led her to run a restaurant in Saint Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of Creole cuisine.