Island Keto

Tamie has eaten low carb since she was eighteen, back in her fashion-model days, when ordering a burger without the bread earned you strange looks. It was never a diet she visited. It is a way of cooking she has lived for decades, and Island Keto is that life written down.

Every recipe is food from her own table: ackee and saltfish as it always was, curry goat with the curry burned in hot oil the proper way, jerk chicken with no sugar and no apology, Saturday chicken soup, escovitch fish under its sharp old-time pickle, and a rum cake straight from her mother, counted honestly with almond flour and blended fruit. The liver and callaloo she actually cooks. The chia porridge that gave her back Sunday mornings.

Some traditions we honor by adapting. Some we honor by being truthful. This book does both, and it never once asks your plate to stop tasting like home.