Book Review: Fine Haitian Cuisine: A Broad Collection of Haitian Recipes, by Mona Cassion Ménager

I’ve been pining away for this book for quite some time, but given its hefty price tag of nearly fifty bucks and the fact that I own three other Haitian cookbooks, I felt I couldn’t justify it. Thankfully, a dear friend of mine bought it for me as a gift and I thus eluded purchase guilt. ;)

The book begins with a brief history of Haiti and an explanation about the culinary influences (Arawak, African, French and Spanish) that came together to become Haitian cuisine. The author also provides a detailed and extremely helpful introduction section that covers the basics of Haitian cooking, or at least what would be considered “basic” to a Haitian! This information is essential for someone like me to be successful, and includes such tidbits as how to properly braise meat, what tools and utensils are needed, and conversions/equivalents. Even more helpful is “The Cook’s Techniques” section, which outlines the staples of Haitian cooking: tomato/tomato paste, hot peppers, coconut, seafood, roots and indigenous fruits. Do YOU know what to look for in a good plantain? I thought I did until I learned that you need different qualities for different recipes.

The scope of the book and number of recipes are staggering, especially when compared with the other Haitian cookbooks on the market. At roughly 450 pages, it is jam-packed full of recipes for everything from breads and pastries to stews and soups to vegetables and roots to my favorite – desserts!

One thing I particularly like about the book is that measurements are provided for each recipe. The author notes that measuring utensils are absent from the Haitian kitchen and extols the virtues of cooking by taste, smell and feel. But she also acknowledges that for a cookbook to have practical application to non-Haitians, measurements are important. As much as I love A Taste for Haiti, the lack of precise measurements makes it much more difficult for a novice to use.

I also appreciate that Ms. Ménager provides substitution suggestions for ingredients she knows will be difficult to find in many parts of the U.S. In addition, in many cases there are different versions of the same recipe given, and this allows for greater flexibility and reinforces the idea that Haitian cooking is an individual process that allows for plenty of tweaking.

Another great feature of Fine Haitian Cuisine is the “Menus” section, which includes popular Haitian meals, meals for particular holidays or outings, and simple dinner menus.

Finally, the “Glossary and Tips” section provides ample information about individual ingredients, utensils and cooking/storage of particular foods. If you have no idea what a ginep is or how to prepare conch, this section will set you straight!

Fine Haitian Cuisine has few negative points, but the cost is sure to detract many potential buyers. I would also like to see larger and more plentiful color photos of the dishes, but the few that appear at the beginning of each section and in the glossary give the cook a decent idea of what to expect of the finished product.

If you love cooking, this is one cookbook you’ll want to give some serious thought to owning – whether you have Haitian children or not!


Photo credit: Haitian Book Centre

Haiti Adoption Blog

To purchase Fine Haitian Cuisine