La Manjai: Haiti From the Belly Up

"LA MANJAI" transports the reader on a journey of traditional Haitian Creole cuisine to a place of gastronomic seduction from the authors' perspective of the cuisine. The authors are professional chefs of Haitian origin who have added their "je ne se quoi" to traditional recipes to showcase the cuisine's exotic flavors. The magical appeal of Haitian Creole cuisine is in its unpretentious nature. The flavors are bold and robust. The cuisine demonstrates a primary influence of African culinary aesthetic with a derivative of Taino, Spanish, Middle Eastern and a touch of French sophistication. This eclectic cuisine originates from a blend of several culinary styles. Haitian Creole cuisine carries a uniqueness and an appeal that is intriguing to all that have sampled it. Peppers and herbs are often used as flavor enhancers. Haitian Creole food is seasoned in a liberal fashion to captivate the palate. The authors have taken some of their favorite recipes and added "YON TI EPIS" (pun intended) to them as to harmonize the cuisine through their Chef lens.

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La Manjai: Haiti From the Belly Up

"LA MANJAI" transports the reader on a journey of traditional Haitian Creole cuisine to a place of gastronomic seduction from the authors' perspective of the cuisine. The authors are professional chefs of Haitian origin who have added their "je ne se quoi" to traditional recipes to showcase the cuisine's exotic flavors. The magical appeal of Haitian Creole cuisine is in its unpretentious nature. The flavors are bold and robust. The cuisine demonstrates a primary influence of African culinary aesthetic with a derivative of Taino, Spanish, Middle Eastern and a touch of French sophistication. This eclectic cuisine originates from a blend of several culinary styles. Haitian Creole cuisine carries a uniqueness and an appeal that is intriguing to all that have sampled it. Peppers and herbs are often used as flavor enhancers. Haitian Creole food is seasoned in a liberal fashion to captivate the palate. The authors have taken some of their favorite recipes and added "YON TI EPIS" (pun intended) to them as to harmonize the cuisine through their Chef lens.

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La Manjai: Haiti From the Belly Up

La Manjai: Haiti From the Belly Up

La Manjai: Haiti From the Belly Up

La Manjai: Haiti From the Belly Up

Overview

"LA MANJAI" transports the reader on a journey of traditional Haitian Creole cuisine to a place of gastronomic seduction from the authors' perspective of the cuisine. The authors are professional chefs of Haitian origin who have added their "je ne se quoi" to traditional recipes to showcase the cuisine's exotic flavors. The magical appeal of Haitian Creole cuisine is in its unpretentious nature. The flavors are bold and robust. The cuisine demonstrates a primary influence of African culinary aesthetic with a derivative of Taino, Spanish, Middle Eastern and a touch of French sophistication. This eclectic cuisine originates from a blend of several culinary styles. Haitian Creole cuisine carries a uniqueness and an appeal that is intriguing to all that have sampled it. Peppers and herbs are often used as flavor enhancers. Haitian Creole food is seasoned in a liberal fashion to captivate the palate. The authors have taken some of their favorite recipes and added "YON TI EPIS" (pun intended) to them as to harmonize the cuisine through their Chef lens.

Product Details

ISBN-13: 9781779625403
Publisher: Tellwell Talent
Publication date: 03/18/2025
Pages: 144
Product dimensions: 8.00(w) x 10.00(h) x 0.39(d)

About the Author

Chef Jouvens JeanFew can claim to have dominated the Food Network with as many victories as Chef Jouvens Jean. From "Chef Wanted" to "Cutthroat Kitchen" to "Chopped," he was also out to do battle on "Beat Bobby Flay." Throw in "author of Yon Ti Epis, Bahamian born, U.S.-raised, Haitian origin, and international travel exposure," and you end up with the recipe of acclaimed celebrity that is Chef Jouvens Jean.Chef Jason PierreBorn and raised in Montreal, Canada, by Haitian parents, Jason Pierre was always curious about Haitian food and the various facets of the culture of his origin. This yearning led him to explore Haitian Creole cuisine and subsequently the culinary arts. Like a young squire, Jason learned the tricks and trade of Haitian Creole cuisine from his mother.
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