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A Bit About the Cook Book

A food lover's dream of family-style dining in The Bahamas.

The cuisine of The Bahamas reflects a diverse history of influences that shaped
our culture and heritage. African, British, French, Spanish, Latin American, Caribbean
and Southern U.S cooking methods and flavors are all represented in Bahamian food.


My passion for home-cooked meals was inspired by my grandmother Mary Campbell,
who expressed her love for her family through the dishes that she prepared daily. Fortunately, I
never craved fast food as a child because our food was more appealing to me than any television
fast-food advertisement could be. While being raised by my dear grandmother, I was fortunate to
be the heir of three generations of family recipes.


These quintessential treasures have become one of my family’s most sacred jewels, and now I’m
sharing them with you. This book is filled with exotic and easy-to-make cuisines mainly from The Bahamas along with my favorite recipes from a few of the other Caribbean Islands. It’s for people who live to eat


Come with me as I take you on a journey of the senses. Imagine the fresh ocean breeze
as you place your feet on the most impeccable white sandy beaches and dine on fresh seafood
with exotic flavors that you can only experience in island-style cooking. As we say in the Bahamas,


“If you’re going, let’s go!”
— Raquel Fox


Biographical Profile

Raquel Fox grew up in The Bahamas where she learned to love the nuances of traditional island cooking from her grandmother.

Always a seeker for knowledge, she attended international schools where she catalogued authentic family recipes from a melting pot of friends from all over the globe.  Her passion for food and travel soon led to the establishment of Raquel and her husband’s restaurant, The Wine Lounge, which USA Today voted as one of the 10 Best Bahamian Lounges.

Raquel had a wider vision, and in…the family moved to Canada where she attended The Chef School at George Brown College in Toronto, where she explored all aspects of cooking, food culture and international cuisine.  She now teaches her own Caribbean Cooking Course at the college, in addition to attending several events as a motivational speaker.

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