Jerk cooking is the prefect reflection of the Jamaican lifestyle--spicy, sweet, charismatic, and hot. Over 100 recipes provide the secret of jerk cooking in this book--everything from spice blends and marinades to main dishes to drinks and desserts that complement the perfect jerk meal.
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Book Description
Editorial Reviews
Amazon.com Review
Start with a dry rub or start with a wet marinade; in Jerk Helen Willinsky proves that the possibilities for jerked food are almost endless. Willinsky grew up in Kingston and still lives on Jamaica. She knows the real flavors of the island as well as how to cook jerk properly. Jamaica is brought to life in this volume--you can smell the smoke and feel the fiery tingle of great jerk while visions of sun and steel drumming keep you company in the kitchen.
From Library Journal
Several good Caribbean cookbooks such as John Demers's Caribbean Cooking ( LJ 3/15/89) and Dunstan Harris's Island Cooking: Recipes from the Caribbean ( LJ 12/88) have been published recently, but this is one of the first to focus on the especially popular Jamaican jerk, food that is highly seasoned with hot peppers and spices and, usually, barbecued. Jamaican-born Willinsky, a former chef, includes authentic jerk dishes of all kinds, accompaniments from drinks to desserts, and information on basics. Her tone is friendly but knowledgeable, her recipes delicious. For most collections.
Copyright 1990 Reed Business Information, Inc.
Copyright 1990 Reed Business Information, Inc.
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
This is a "use it" cookbook !!,
By karan50@gte.net Steve Melnick (Port Richey , Florida) - See all my reviews
This review is from: Jerk: Barbecue from Jamaica (Paperback)
I have tried at least 10 of the receipes in this book and find it very hard to move on to others. The ones that I have tried are always repeated in some cases many times over. The Dry Jerk seasoning is a staple which I have prepared and given as gifts in fancy found jars (page 16). "Wid It" is a special treat that is a must. My all time favorite "Jerked Spareribs", that I place in a platter, cut ribs into small chunks, mix well with white rice, yellow raisens, cashews, and pineapple rings cut into chunks, smooth,put a flat layer of yellow corn on top, place pineapple rings on top of corn, spill all of the juice from the can all over the top and add a few maraschino cherries for color!! It's the BEST!!
9 of 9 people found the following review helpful:
5.0 out of 5 stars
Absolutely The Best Jamacian Cookbook Ever!!,
By
This review is from: Jerk: Barbecue from Jamaica (Paperback)
My husband and I have tried numerous recipies from this cookbook and each one has turned out 100% successful!! Helen has captured the true taste and flavor of the Caribbean with each and every recipe in this cookbook! This is our favorite cookbook!! We highly recommend her recipe for Dry Jerk Seasoning on Page 16!!!!! If you try her Jamaican Cole Slaw on Pg. 115, we would suggest adding pineapple. The sweet flavor makes it perfect!!! If you are going to buy ANY Caribbean or Jamaican cookbook, this is the BEST one by far!!!!!!
5 of 5 people found the following review helpful:
5.0 out of 5 stars
The best cookbook ever,
By A Customer
This review is from: Jerk: Barbecue from Jamaica (Paperback)
I dare you to find a bad recipe in this book. Every single recipe is a winner. The Jamaican cole slaw is so good everyone who eats it asks me for the recipe. The same for the jerk chicken. I love this book.
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Inside This Book
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First Sentence:
In this chapter, I will give you recipes for seasoning and marinating your foods in the flavor of Jamaican jerk, and I will give you some cooking pointers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
jerk huts, jerk cooking, jerk paste, jerked fish, coconut man, pimento wood, jerk seasoning, passion fruit sauce, white hot coals, jerk pork Key Phrases - Capitalized Phrases (CAPs): (learn more)
Dry Jerk Seasoning, Jerk Rub, Jerk Marinade, Miss Emma, Honey-Ginger Dipping Sauce, David's Jerk Chicken, Jamaican Cole Slaw, Tamarind-Apricot Sauce, West Indian, Baked Breadfruit, Boston Beach, Blue Mountain, Pickapeppa Sauce, Shrimp Salad, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
In this chapter, I will give you recipes for seasoning and marinating your foods in the flavor of Jamaican jerk, and I will give you some cooking pointers. Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
jerk huts, jerk cooking, jerk paste, jerked fish, coconut man, pimento wood, jerk seasoning, passion fruit sauce, white hot coals, jerk pork Key Phrases - Capitalized Phrases (CAPs): (learn more)
Dry Jerk Seasoning, Jerk Rub, Jerk Marinade, Miss Emma, Honey-Ginger Dipping Sauce, David's Jerk Chicken, Jamaican Cole Slaw, Tamarind-Apricot Sauce, West Indian, Baked Breadfruit, Boston Beach, Blue Mountain, Pickapeppa Sauce, Shrimp Salad, United States New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 7
books:
See all 7 books this book cites
5
books
cite this book:
- From Bengal to Punjab: The Cuisines of India by Smita Chandra in Back Matter
- Old World Breads (Specialty Cookbooks) by Charel Scheele in Back Matter
- Everyday Tofu: From Pancakes to Pizza by Gary Landgrebe in Back Matter
- Easy French Cooking by Carol Colbert in Back Matter
- Island Cooking: Recipes from the Caribbean by Dunstan A. Harris in Back Matter
See all 7 books this book cites
- Easy French Cooking by Carol Colbert in Back Matter
- The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs by Bruce Bjorkman on page 89
- Easy and Hot from the Oven by Elaine Gill in Back Matter
- Mmmmiami: Tempting Tropical Tastes for Home Cooks Everywhere by Martin Kotkin in Back Matter
- Food Culture in the Caribbean (Food Culture around the World) by Lynn Marie Houston in Back Matter
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