Includes bibliographical references (page 246) and index.

"Code Noir is a cookbook steeped in history. Not only because of its title, which refers to a seventeenth-century decree in which King Louis XIV outlined the rules about how enslaved Africans in the French colonies should be treated, but also because it sheds light on the food and people who suffered through the gruesome course of history and came together in the Caribbean, bringing ingredients from the Old and New World to one plate. Inside, chef and culinary activist Lelani Lewis goes back to the roots of her Caribbean food culture, with classic dishes like jerk chicken, cod fritters, pepper pot stew, and Guinness punch. But she also shares new creations with typical Caribbean ingredients such as cassava, corn, coconut, lime, plantain, and chilies in creations such as plantain with peanut-lime salsa, sweet potato gratin with ginger cream, and a corn cream anglaise with caramelized guava"--Page [4] of cover.