Jerk from Jamaica: Barbecue Caribbean Style

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Binding: Paperback Dewey Decimal Number: 641.597292 EAN: 9781580088428 ISBN: 1580088422 Label: Ten Speed Press Manufacturer: Ten Speed Press Number Of Items: 1 Number Of Pages: 178 Publication Date: 2007-04 Publisher: Ten Speed Press Studio: Ten Speed Press
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Editorial Reviews: 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.
Spotlight customer reviews: Customer Rating: Summary: Disappointed Comment: Bought this book thinking it was really simple with easy to find ingredients. That was not the case but the pictures are very nice. Customer Rating: Summary: Spicy and Bright Comment: We have been working our way through this cookbook. Every recipe we have tried has been wonderful. Spicy, bright, flavorful. We love it. Recipes are easy to follow, results wonderful Customer Rating: Summary: Exellent recipes, charming book Comment: Ms. Willinsky has put together a very down to earth, readable and do-able cook book. I've tried three of the meats and one of the salads, and intend to do more. None of the jerk is too hot as written -- add your own peppers as you wish -- so nothing to be afraid cf "jerk" you may have had elsewhere. The flavors are very subtle. Customer Rating: Summary: Good Jerk Comment: I made the spice rub like the recipe in the book and have mainly cooked some of the chicken. It tastes very munch like that I buy down the street at a place that makes jerk dishes. The "cook" is from Jamaica and he says thats the way they make it down there. The tastes are quite a departure from any other foods I have eaten. The book is very well laid out with many pretty pictures. Tom... Customer Rating: Summary: It Jerk Mon Comment: When we went to Jamaica in '05 for the first time, we broke out of the all-inclusive, rented a driver and took a day trip long the north coast. We had our first meat patties and stopped at the driver's favorite jerk stand and had our first real jerk chicken washed down with Red Stripe. When we cook out of this book, every recipe takes us back. We brought Helen's first book back with us from Jamaica and we never cooked anything from it that we didn't enjoy. What I get from this book is the sense of Jerk. I grow my own Scotch Bonnets and now prefer them over the many Habanero varieties I've grown. I look for the biggest Jamaican pimento berries I can find (usually at a Mexican grocery). If you've ever had jerk and wondered if you can do it too--buy this book. You can! Follow her recipes and it will be jerk, Mon. More Reviews