Yvette’s cookbook for Collectivity’s archives

POSTED: 06/8/11 1:55 PM

St. MaartenPresident of the Collectivite of St. Martin (COM) Frantz Gumbs has announced that From Yvette’s Kitchen to Your Table – A Treasury of St. Martin’s Traditional & Contemporary Cuisine by Yvette Hyman will be placed in the Collectivite’s archive. House of Nehesi Publishers (HNP) presented the new cookbook to the territory’s government head last Wednesday afternoon.

At the informal presentation in his executive office, President Gumbs said that he was happy to receive the cookbook, that he was impressed with the content and design, “and assured the publisher that a copy will be placed in the territory’s archives.

The cost of the final production of From Yvette’s Kitchen to Your Table was sponsored with cultural arts funds from the COM.

“On behalf of HNP and Yvette’s family, I thank AMFO for the initial grant and the Collectivity for contributing to the project completion. Thanks also to the Tourist Bureau, Caribbean Liquors & Tobacco, and Guavaberry Company for their contributions to the cookbook project,” the President of House of Nehesi Publishers and the book’s main editor Jacqueline Sample said on Monday.

“We’re happy that Yvette’s family worked with the Book Fair Committee to launch the cookbook at the St. Martin Book Fair on June 4; and we’re thankful for the over 250 people who came to the book party,” book fair coordinator Shujah Reiph said.

According to Reiph, “News and comments about Yvette’s cookbook are blowing up on Facebook and the tourism blogs.”

With Prime Minister Sarah Wescott-Williams and Nobel laureate Derek Walcott in attendance at the book launch, guest speaker Regina Labega, who is head of the St. Maarten Tourist Bureau, called From Yvette’s Kitchen to Your Table a heritage and tourism “treasure.”

The hardcover book is made up of 13 chapters, including Appetizers, Soups, Poultry, Fish and Shellfish, Meat, Salads, Dumplings, Rice and Fungi, Breads, and Desserts. The book’s 312 colorful pages contains classic favorites such as souse, Johnny cake, Conch Yvette’s, lamb stew, coconut tart, guavaberry and soursop drink.

“This cookbook is an important and outstanding acknowledgement of Chef Yvette Hyman’s committed service to the culinary development of St. Martin,” a leading nutritionist Gloria Ferris-Bell said.

From Yvette’s Kitchen is available at Shipwreck, Arnia’s and Van Dorp bookstores

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