Kwéyòl/Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey

The chef of a trio of award-winning New Orleans restaurants offers a rich and singular tapestry of food  which celebrates the culinary insights she has gleaned from her native St Lucia, as well as Jamaica, Miami, and the Crescent City.

To capture the creative synthesis which is Compton’s hallmark, we offer a tribute to one of her dishes from former New Orleans Times-Picayune food critic Brett Anderson, writing about a dish that Compton’s menu called Curried Goat/Sweet Potato Gnocchi/Cashews. The recipe appears on page 98:

Curried goat is her ‘piece de resistance,’ a stew that manages to embody globalism’s virtues, studded with cashews, fleshed out by sweet potato gnocchi, and bursting with flavors that draw connections from Sri Lanka, to Durban to Trinidad.

Kwéyòl/Creole presents itself as a homey book. Compton’s inspirations are clearly from everyday cooking in the places she celebrates, but the range of her grasp, and the smarts behind her innovations mark this as the work of experienced and insightful professional.

Hardcover. Color photographs throughout.