Caribbean Cuisine for All Seasons

by Chef Godfrey T. Morgan



Book Details

Language : English
Publication Date : 9/18/2003

Format : Softcover
Dimensions : 6x9
Page Count : 96
ISBN : 9781410743947

About the Book

Caribbean Cuisine for all Seasons is a cookbook dedicated to sharing part of Jamaican’s culture with people who delight in tasty and sometimes spicy food.  The book includes a helpful glossary to assist those who may not be familiar with culinary jargon, but are interested in serious cuisine.  The recipes reflect the culture of Jamaica, as well as a world view towards food.  Some of the dishes will include spices, fruits, vegetables and meats that are indicative to home, this book will serve as a guide.  Many of the ingredients are found in the larger supermarkets or any West Indian or Oriental stores.  The recipes and tips on garnishes and presentation will make your dining experience feel more like an escape to an exotic island instead of a walk into your dining room.

About the Author

Chef Godfrey started cooking at an early age at home with his Grandma Blair and in the market place of Jamaica.  Once his high school teacher recognized his skill, he was on his way.  His first apprenticeship was with Boscabel Beach Hotel of Jamaica, where he worked the pot sink and was soon elevated to salads, pantry and kitchen supervisor.  He also worked with the Five Star Resort, Beaches Grande Sport in Ocho Rios, Jamaica, where he supervised a kitchen staff, planned menus for breakfast and lunch in three of the resorts restaurants and created carvings for table presentations for special occasions.

His life in the States begin once he met his wife, Wanda, who has shared his dreams of making a place for himself among great culinary artists.  Upon moving to Jackson, Mississippi, he met Chef Luis Bruno and worked nights with him at his Eclectic Restaurant before starting his own catering business.  Realizing that most catering jobs were evening affairs, he had to give up his night job and find a day position.  Chef Luis assisted him in securing a job with Bravo’s Italian Restaurant.  Since coming to Jackson, he has managed to work, run a business, give garnishing workshops, as well as write a recipe book, all with the help of his devoted wife.  His recipes not only reflect his European, Italian, Thai and American training, but they also reflect his love of family.  He is always cooking and having family and friends over to taste a new dish or just enjoy a family favorite.  His cookbook is indeed an extension of his love of family and food.