Guadeloupe

Published under the auspices of the Conseil National des Arts Culinaires, this French-language volume explores the culinary heritage of Guadeloupe, focusing on the island's regional products and traditional recipes rooted in its distinctive terroir. Part of a broader series documenting France's diverse gastronomic regions, it combines reference-style coverage of local ingredients with traditional preparations representative of Guadeloupean cuisine. The book is suited to both home cooks and culinary enthusiasts with an interest in the food traditions of the French Caribbean, presenting recipes alongside the cultural and agricultural context from which they emerge. Its documentation of regional products and cooking practices gives it value as a record of Guadeloupean culinary identity at the close of the twentieth century.