CREOLE The Original Fusion Cusine

Authored by Barbette De Rozieres and published by Phaidon Press in 2007, this hardcover volume explores the Creole culinary tradition of the French West Indies, with a particular focus on the cuisine of Guadeloupe. Drawing on the rich cross-cultural heritage that defines Creole cooking, the book presents over 160 recipes spanning seafood dishes, cooling punches, and frappes, offering a broad survey of the region's flavors and techniques. Suitable for home cooks with an interest in Caribbean and Francophone cuisines, it approaches Creole food as a living fusion tradition shaped by African, European, and indigenous influences.