The Real Jerk: New Caribbean Cuisine

Overview

There’s a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.

The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk...

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The Real Jerk: New Caribbean Cuisine

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Overview

There’s a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.

The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica’s national dish). There are also vegetarian dishes, a chapter with kids’ favorites, desserts, soups and salads, and all things Caribbean.

Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.

Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you’ve visited before.

Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto’s premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.

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Editorial Reviews

Library Journal
The Real Jerk is the popular Caribbean restaurant that the Jamaican-born authors opened 20 years ago in Toronto. Their cookbook includes easy recipes for all the favorite restaurant dishes, from Jerk Chicken and its many variations to Fried Flying Fish to Coconut Creams. Recipe instructions are rather abbreviated, and a few of the recipes call for soup mixes or other convenience foods. However, that last spate of Caribbean cookbooks appeared a decade or so ago, so this would be suitable for larger collections. Copyright 2002 Cahners Business Information.
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Product Details

  • ISBN-13: 9781551521152
  • Publisher: Arsenal Pulp Press, Limited
  • Publication date: 10/1/2002
  • Edition number: 1
  • Pages: 224
  • Sales rank: 1,031,425
  • Product dimensions: 7.50 (w) x 9.70 (h) x 0.50 (d)

Table of Contents

Introduction
Cooking Tips
Sauces, Salsas, Dips, and Dressings
Soups and Salads
Fish
Seafood
Meat and Poultry
Side Dishes
Breads and Snacks
Desserts
Drinks
Menu Ideas
Glossary
Index
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