Traveling Jamaica with Knife, Fork and Spoon: A Rightous Guide to Jamaican Cooking

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Chef Jay McCarthy and culinary correspondent Robb Walsh take an adventurous trip across the island of Jamaica collecting 140 recipes and meeting dozens of colorful characters along the way.

This collection of 140 recipes were collected from an adventurous trip across Jamaica. Interviews and color photos of magic tonic-makers, persuasive fishmongers, and Rastafarian chefs provide a fascinating portrait of the island's multi-cultural ...

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Overview

Chef Jay McCarthy and culinary correspondent Robb Walsh take an adventurous trip across the island of Jamaica collecting 140 recipes and meeting dozens of colorful characters along the way.

This collection of 140 recipes were collected from an adventurous trip across Jamaica. Interviews and color photos of magic tonic-makers, persuasive fishmongers, and Rastafarian chefs provide a fascinating portrait of the island's multi-cultural culinary scene.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
``Out of many, one people'' is the national motto of Jamaica, where a wide-ranging cuisine reflects the immense diversity of a culture that draws on Spanish, French, British, East Indian and Amerindian influences. During a two-week food odyssey across the island, the authors sampled dishes characteristic of its regions: jerk pork, chicken, ackee and saltfish in Faiths Pen, a strip of highway food stalls en route to the beach resorts of Ocho Rios; an elegant dessert of coffee chiffon at the Blue Mountain Inn, 4000 feet above sea level; Sister Fire's vegetarian I-Tal Stew, a Rastafarian specialty, in an open-air restaurant on a hill above a beach. Walsh and McCarthy, a chef, pay special attention to the aromas and flavors of native fresh fruits, vegetables, meat and fish, and try to convey the freewheeling attitude necessary for reproducing classic Jamaican food at its exotic best. A glossary of foods and a list of Caribbean food resources are included. (Mar.)
Library Journal
McCarthy, a restaurant chef in San Antonio, Texas, who grew up in Jamaica, and food writer Walsh traveled to the island to explore its regional cooking, tracking down the best "bammies," "mannish water," Rastafarian vegetarian dishes, and, of course, jerk, unearthing along the way such delicacies as stinking toe (it's a tropical plant) custard and peanut wine. They had a wonderful time, and Walsh's entertaining account of their trip and the cooks, shrimp ladies, and others they encountered sets the recipes in context. Jessica Harris's Sky Juice and Flying Fish (LJ 12/90) presents traditional cooking from all over the Caribbean, but the focus here on Jamaica makes this unusual. For most collections.
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Product Details

  • ISBN-13: 9780895946980
  • Publisher: Crossing Press, Inc., The
  • Publication date: 4/28/1995
  • Pages: 232
  • Product dimensions: 8.12 (w) x 9.00 (h) x 0.45 (d)

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