After building a million-plus social audience, Émilie Cuizine moved from short-form videos to long-form storytelling with Le goût des Caraïbes. The book captures her path, from early cooking in Haiti to restaurant work in Argentina and creative maturation in Quebec, through recipes that balance tradition and reinvention.

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Fresh, elegant, accessible

Émilie’s lens on Caribbean food is clear: keep it fresh, elegant, and easy to execute. Readers will find:

• Core ingredients: plantains, coconut milk, mango, passion fruit, fresh herbs.
• Signature technique: bold marinades that layer flavor without adding complexity.
• Weeknight practicality: straightforward methods, streamlined prep, and adaptable swaps.

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Culture you can cook tonight

The cookbook showcases familiar favorites alongside playful twists: think plantains “three ways,” weeknight-friendly coconut stews, and celebratory plates that photograph beautifully for social sharing. For Quebec readers, the message is empowering Caribbean flavors are approachable with ingredients stocked at mainstream grocers.

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From page to pantry: Le goût de ça

Émilie extends the experience with her branded line of hot sauces and marinades, Le goût de ça. For home cooks, it delivers her signature flavor architecture in ready-to-use form; for retailers and CPG partners, it signals a creator capable of moving from content to commerce with credibility.

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Why this book matters now

The demand for global-flavor, easy-to-cook meals continues to grow, and Caribbean cuisine remains under-represented in mainstream publishing. Émilie’s voice journalistic in detail, social-native in format bridges that gap. She gives readers recipes to cook tonight and a cultural lens to appreciate.

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Takeaways for brands and media

• Packaging & retail: Ready-to-cook kits or marinade bundles tied to cookbook recipes.
• Grocery & DTC: Landing pages featuring “shop the recipe” assortments.
• Media: Seasonal editorial (summer grills, holiday spreads) with strong visual hooks.