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The Belcour Cookbook
This book started with a collection of my Mother’s family recipes. One Christmas, many years after she had passed away I made spiral-bound copies of her collection and gave them to all the women in my family as presents. When I noticed that over the years this collection had become a permanent fixture in their kitchens, and they told me how much they used it, I decided to publish a proper book. In this book, I thought I needed to explain how Chinese Red Cooked Pork and Eggs, Ackee and Salt Fish, and Chicken Au gratin all ended up in the same collection. It is the telling of these stories of my Jamaican family’s history, I think, that makes this book more than a cookbook, and the recipes come alive.
This book celebrates a Jamaican family’s legacy of love, food and hospitality. Jamaica’s heritage is a fusion of diverse cultures, and the recipes in this book reflect the richness of Jamaica’s culinary landscape. Interwoven throughout the book are short vignettes of the family’s history over three generations. The recipes act as both a snapshot of a personal history and a useful manual for entertaining.