Kin

A debut cookbook that captures what Caribbean cooking looks like in the diaspora, where recipes travel across generations and adapt to new kitchens without losing their heart. Marie Mitchell, the daughter of Jamaican immigrants, shares 80 recipes that blend Caribbean tradition with influences from South Asia, Africa, and Latin America.

Why Start Here

Kin is the Caribbean cookbook for people who grew up eating this food away from the islands, or for anyone who wants to cook Caribbean food with ingredients they can find at a regular grocery store. Mitchell writes from the perspective of the diaspora, where a recipe for jerk chicken carries the memory of a grandmother’s kitchen even when it is made thousands of miles from Jamaica.

The 80 recipes cover a wide range: Saltfish Fritters, Honey Jerk Wings with Fluffy Cassava Fries, Mojo Roast Pork, Creamy Tomato Curry, and desserts like rum cake and coconut drops. Mitchell’s style is relaxed and encouraging, making this a book you can cook from on a weeknight without stress. The recipes are reliable, the headnotes are personal without being sentimental, and the photography is warm and inviting.

What to Expect

A 256-page hardcover with 80 accessible recipes. Winner of the Fortnum and Mason Debut Cookery Book Award. The ingredient lists are manageable and Mitchell provides alternatives where needed. This is not a comprehensive encyclopedia of Caribbean cooking, but a personal, curated collection that gets you cooking confidently. A natural companion to a more reference-style book like Belly Full.