More than 150 recipes explore the intoxication of Bahamian foods, always a centrepiece of enjoyment for family and friends. Good background notes help readers discover the charm of this often under-rated cuisine which features conch, johnny cakes, cassava and mutton plus a host of other traditional Bahamian specialties.

"Bahamian cuisine is never bland. Our food consists of a variety of fresh tropical fruits, spices, chilies, lime and rum. Seafood is the staple diet and we believe that fresh is best!"

Raquel Fox
is a professional chef and motivational speaker. She grew up in The Bahamas and spent a great deal of time in the kitchen as a young girl, learning the secrets of many traditional Bahamian specialties.

Raquel and her husband opened a fine dining restaurant, The Wine Lounge, which was voted on USA Today's list one of the 10 best lounges in the Bahamas.

Raquel honed her skills at The Chef School at George Brown College in Toronto where she explored all aspects of cooking, food culture and international cuisine. She now teaches a Caribbean Cooking Class for the continuing education course at the college.

Raquel Fox's profile page

"Despite the archipelago's proximity to Florida's east coast, Bahamian cooking remains largely unfamiliar... Large format color photographs remind readers just how brilliant tropical hues can be both in landscapes and foodscapes."
— Booklist

"Her Stuffed Chicken Baked in Tamarind Sauce is poised to become one of my favorites. . . There are wonderful desserts with pineapple and coconut and island fruits, as well as a chapter on exotic cocktails."
— DINE and Destinations Magazine

"A sumptuous cookbook, perfect for recreating the delicacies of a tropical vacation. . . A treasure for connoisseurs of fine cuisine, highly recommended."
— Midwest Book Review

"Raquel Lives and breathes her Bahamian heritage. She is respectful and innovative to the ingredients of her youth and is an expert and culinary icon of Island Cuisine."
— Nettle CronJsh, Cookbook Author and Natural Foods Chef

"A delicious exploration of Bahamian food and culture."
— Chef Ryan Whibbs PhD, ASE,Professor, Chef School, George Brown College