Caribbean food has never stayed in one place. It moves across islands, across oceans, and trickles own through generations. In 2026, the books reflecting that movement feel sharper, more intentional, and even more necessary than ever.
This year’s releases span the full spectrum: deeply researched regional cookbooks, immersive cooking guides, and books that sit somewhere between memoir and culinary manifesto. Some are firmly grounded in the islands while others stretch into the diaspora, where Caribbean food continues to evolve in real time.
Together, they reflect a cuisine that remains an expansive melting pot. 
Below, the books we’ll be reading and cooking from all year long.
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My Jamaican Table by
Andre Fowles
March 10, 2026
Kingston-born chef Andre Fowles delivers a modern take on Jamaican cuisine, balancing classics like jerk chicken and ackee and saltfish with updated dishes such as oxtail with gnocchi and rum cake tiramisu.
Built around more than 100 recipes, the book reflects the layered influences that define Jamaican food while grounding each dish in story and tradition.
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On Eating by
Alicia Kennedy
April 14, 2026
In On Eating, Alicia Kennedy explores appetite, identity, and ethics through personal storytelling shaped in part by her life in Puerto Rico.
It’s not a cookbook, but a thoughtful contribution to Caribbean food discourse.
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The Caribbean Cookbook by
Rawlston Williams
April 15, 2026
With more than 380 recipes, Rawlston Williams offers a wide-ranging look at Caribbean cooking across multiple islands.
It’s both a practical cookbook and a broad survey of regional food traditions.
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Salt, Sweat & Steam by
Brigid Washington
April 28, 2026
In this memoir, Brigid Washington recounts her experience as a Trinidadian student navigating a top American culinary school.
The book focuses on training, ambition, and the realities of professional kitchens, offering insight into the path to becoming a chef.
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Roots: A Jamaican Cookbook by
Kristian Smith
May 5, 2026
Kristian Smith focuses on helping readers recreate Jamaican dishes through clear instruction and technique.
From jerk cooking to full meals, the book emphasizes accessibility.
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Spanglish by
Monti Carlo
May 19, 2026
Monti Carlo blends Puerto Rican flavors with American comfort food, reflecting a diasporic cooking style.
Recipes highlight how Caribbean food adapts across cultures.
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Original Flava, Easy Caribbean by
Craig McAnuff
and
Shaun McAnuff
2026
Designed for everyday cooking, this book simplifies Caribbean recipes while maintaining flavor.
It focuses on practical meals using accessible ingredients.
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Flavors Beneath the Canopy by
Oscar del Rivero
August 4, 2026
This Latin American cookbook includes flavors and influences that overlap with Caribbean cuisine, especially in coastal dishes.
It combines restaurant-style recipes with regional inspiration.
Cooking con Omi by
Omi Hopper
August 11, 2026
Omi Hopper shares Puerto Rican recipes shaped by memory and family traditions.
The book blends storytelling with classic dishes.
Caribbean Cocktails by
Nelson German
and
Andréa Lawson Gray
2026
Focused on drinks and small plates, this book explores Afro-Latino Caribbean flavors through cocktails and food pairings.
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Cocina Puerto Rico by
Mia Castro
2026
A collection of traditional Puerto Rican recipes adapted for home kitchens, rooted in family cooking.
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All Hours by
Kwame Onwuachi
September 22, 2026
Kwame Onwuachi presents a mix of globally influenced recipes reflecting his cross-cultural background.
Recipes from the Rum Islands by
Shivi Ramoutar
October 13, 2026
A reissue of Caribbean Modern, this edition presents a mix of traditional and contemporary Caribbean recipes without photography.
