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Stéphanie Ovide

French Caribbean Cuisine
by Stéphanie Ovide

Stephanie Ovide was born and raised in Guadeloupe. She is a graduate of the Fashion Institute of Technology in New York, where she wrote her master’s thesis on French Caribbean costumes of the nineteenth century. Some of her other works include Cooking in the French Fashion and Creole-English / English-Creole (Caribbean) Concise Dictionary.

Stéphanie works for Vogue in Paris and also does freelance styling and writing for fashion magazines. She regularly travels to Martinique and Guadeloupe to spend time there cooking and writing.

Featured Recipes:

• Banana Flambé
• Chicken Colombo
• Creole Rice
• Fish Court Bouillon
• Papaya Salad

With its old-fashioned illustrations originally published in Vogue magazine during the thirties, French Caribbean Cuisine has the elegance of an album.... Elaborate and accessible at the same time, the recipes presented here draw their originality from family secrets, jealously safeguarded for generations. Others are the fruit of encounters with local master chefs. Or they represent the outcome of personal research.… In short, they are the culinary showcases of fascinating lands, complex and diverse, quite unknown in the United States, but which are worth the journey.

Maryse Condé, from the preface of French Caribbean Cuisine