Born in Guadeloupe, Babette de Rozieres learned the complexities of creole cooking from her grandmother and from there began her love affair with West Indian cuisine. From the beginning of her culinary career in a tiny restaurant a stone's throw from the Folies Bergeres in Paris, her taste for challenges led her to run a restaurant in Saint Tropez, before opening her own restaurant in Guadeloupe. She is now head chef and manager of the famous restaurant La Table de Babette in Paris, where she offers her customers the delights of creole cuisine.

Introduction by Babette de Rozieres; Fish and shellfish; Meat and poultry; Vegetables and fruit; Sauces; Desserts and sweets; Punch; Index