Caribbean Cookbooks Offer a Taste of the Islands

Plate Staff

"Growing up in the Caribbean, I think, was the best schooling as a chef,” writes Compère Lapin chef/owner Nina Compton in the foreword to Brigid Washington’s book, Coconut. Ginger. Shrimp. Rum: Caribbean Flavors for Every Season. Growing up, Compton soaked in Caribbean culture, from fragrant spice markets to street-side produce vendors to snacks of oranges dipped in salty...