Martinique

Published as part of the Conseil National des Arts Culinaires' series documenting the culinary heritage of French territories, this hardcover volume focuses on the traditional cuisine of Martinique, the French Caribbean island whose cooking reflects a blend of African, French, and Creole influences. The book presents the regional gastronomy of Martinique within the broader French culinary patrimony framework, likely covering local ingredients, traditional preparations, and the cultural context that shapes the island's distinctive food culture. Aimed at a general audience with an interest in regional and cultural gastronomy rather than strictly instructional cooking, it serves as both a culinary record and a celebration of Martinican foodways. Its publication by Albin Michel under the auspices of the national culinary arts council lends it an authoritative, documentary character within the literature of French regional cuisine.