Jerk from Jamaica: Barbeque, Sides, and Spice, Caribbean Style

( 2 )

Overview

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded ...
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Jerk from Jamaica: Barbecue Caribbean Style

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Overview

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.

 

  • An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
  • Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
  • Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
  • Previous edition sold more than 75,000 copies.
Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

 

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Editorial Reviews

Publishers Weekly

Willinsky, a Jamaican native, first published this volume in 1990, and in this lively and completely revised edition, she begins by explaining exactly what jerk is ("an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits, and vegetables over a fire pit or on a barbeque grill") and how it's seasoned (in general, a combination of scallions, onions, thyme, pimento, cinnamon, nutmeg, chilies and salt). She first explains how it's done in Jamaica (where jerk huts can be found everywhere), then demonstrates how these recipes can be adapted to a kitchen or backyard grill. Recipes for jerk rubs, dry seasonings and marinades are included in the first chapter, as well as a list of traditional Jamaican ingredients, like breadfruit, a large starchy vegetable. Chapters devoted to jerk pork, chicken, seafood, beef, lamb and goat recipes follow. Some are simple and traditional (Authentic Jamaican Jerk Chicken, Curry Goat), while others are variations using jerk seasoning like meat loaf, lamb kebobs, and stir-fried beef). Side dish recipes include Fried Plantains and Steamed Callaloo, a leafy green popular in Jamaica. Bright, colorful photos accompany these accessible recipes. (June)

Copyright 2007 Reed Business Information
Library Journal

Originally published in 1990 as Jerk: Barbecue from Jamaica, Willinsky's book has been updated and now includes 50 color photos. In the early 1970s, Willinsky and her husband started Sunday afternoon jerk barbecue parties at the upscale resort they managed in Portland, Jamaica, and here she provides her favorite jerk recipes, along with a dozen new ones from contributors such as the Busha Browne Co. There are also recipes for sides, desserts, and drinks, along with a guide to sources. For most collections.
—Judith Sutton

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Product Details

  • ISBN-13: 9781580088428
  • Publisher: Ten Speed Press
  • Publication date: 3/26/2007
  • Pages: 192
  • Sales rank: 404,324
  • Product dimensions: 7.98 (w) x 8.00 (h) x 0.53 (d)

Meet the Author

HELEN WILLINSKY is a native of Jamaica and founder of Helen's Tropical Exotics, one of the first commercial Jamaican/Caribbean food companies to distribute within the United States. She divides her time between Fort Lauderdale, Florida, and Kingston, Jamaica.
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Table of Contents


Foreword     viii
Introduction: What is Jerk?     xi
Jerking Basics and Jerk Seasonings     1
Pork     19
Chicken and Fowl     41
Seafood     61
Beef, Lamb, and Goat     87
Side Dishes     111
Desserts     131
Drinks     155
Resources for Jamaican and Caribbean Cooking     173
Index     174
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Customer Reviews

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  • Anonymous

    Posted April 1, 2013

    Slinthia

    (Gtg bbt srry.) Things

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    Posted April 1, 2013

    Mike

    (Ok) i just wanna see if u rember

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