Jamaica’s cultural diversity runs deep. Taíno, African, Indian, Spanish, Chinese, German, Portuguese, Syrian, Lebanese, English, Irish, French, and Welsh roots have all shaped the island’s art, music, folklore, language, and cuisine. Food sits at the center of that cultural expression, reflecting centuries of resilience, adaptation, and celebration. From fiery spices to aromatic herbs, Jamaican cooking tells the story of the island itself.

That story is the focus of My Jamaican Table: Vibrant Recipes From a Sun-Drenched Island, the new cookbook by Kingston-born chef Andre Fowles, publishing March 10, 2026. The book features more than 100 modern and traditional recipes that capture the tastes, traditions, and exuberance of Jamaica.

Fowles is a three-time Chopped champion and international restaurant consultant whose cooking has taken him around the world. His foundation, however, is firmly rooted in Jamaica. Growing up in a tenement yard in Kingston, he was immersed in bold flavors, proud traditions, and a deep love for the island’s culture. He learned to cook from his mother and grandmother, absorbing not only technique but the spirit behind Jamaican food.

“I’ve always believed food is more than just what’s on the plate—it’s a story, a connection, and a legacy,” Fowles says. “Growing up in a tenement yard in Kingston, I was surrounded by bold flavors, proud traditions, and a deep love for the island’s culture. I learned about chopping, stirring, and tasting from my mother and grandmother, but more importantly, about Jamaica’s warmth, effervescence, and perseverance.”

The recipes in My Jamaican Table celebrate the bold flavors of iconic Jamaican dishes such as Jerk Chicken, Pepper Shrimp, and Ackee and Saltfish, while also introducing new interpretations. These include Oxtail and Gnocchi, an Escovitch Fish Sandwich inspired by fish and chips, and Rum Cake Tiramisu.

The book spans every meal, snack, drink, and occasion. Breakfast dishes include Mackerel Rundown with Boiled Dumpling, which begins with salted fish and coconut milk cooked down until rich and clingy. Jamaican Beef Patties appear with flaky pastry filled with beef, vegetables, turmeric, and scotch bonnet peppers. Recipes for communal gatherings include Mannish Water, a goat head soup simmered with herbs, spices, and heat. Bakery classics like Gizzada, a crisp tart filled with spiced coconut, round out the collection.

In the foreword, Bruce Springsteen describes Fowles as an artist, writing that there is “a sense of history, place, and heart in everything he puts on a plate,” and that the flavors arrive like “the opening chords of a song you didn’t know you needed to hear.”

With easy-to-follow instructions, accessible ingredients, colorful images, and personal stories, My Jamaican Table invites readers to share a meal inspired by Jamaica’s culture. With Fowles as guide, the book offers a way to experience the heart and soul of the island through its food.