The Caribbean Compass Magazine describes We Cookbook as:…an eclectic compilation of mainly vegetarian Caribbean recipes that Haitian-born Rastafarian activist and chef Empress Modupe Olufunmi-Jacobs has collected from friends and family. The recipes incorporate the use of fresh local agricultural produce and fish harvested in her adopted homeland of St. Vincent & the Grenadines. She is also the host of the ‘We Cookin’ television programme on St. Vincent & the Grenadines TV, a weekly cooking show, featuring the local and international chefs working in St. Vincent & the Grenadines…While the recipes rely largely on fresh, locally grown produce and locally caught fish, Empress Modupe Olufunmi is not above using the occasional store -brought jar of pasta sauce or can of coconut milk, or tossing a bouillon cube or two into the pot. Rice, soy “meat”, soy sauce and olive oil …make appearances. But straight-from-the-land breadfruit, pigeon peas, pumpkin, cucumbers, ground provisions, christophene, ackee, and eggplant,seasoned with fresh herbs such as chadon bene, thyme, scallions and ginger are the mainstays. Fish puts in an appearance, but meat is eschewed, replaced by unusual ‘gluten steaks’, created by washing the starch out of ordinary wheat flour, boiling the residue like dumplings, slicing it and then seasoning it as a meat substitute – as gluten kebobs, for example. All of the recipes requiring any cooking are stove-top reflecting the traditional Caribbean method of cooking over a coal-pot. The book itself is user friendly; the spiral binding allows it to lie flat, open to the desired page, and can be folded back if counter space is short. Each recipe gets a page of its own, and a photo appears on the page facing each recipe…The glossy paper should resist spills and is heavy enough to stand up to repeated handling. Anyone interested in cooking with Caribbean produce in a straightforward, home-style way will enjoy this book.