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Jerk: Barbecue from Jamaica Paperback – September 1, 1990


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Product Details

  • Paperback: 184 pages
  • Publisher: Crossing Press (September 1, 1990)
  • Language: English
  • ISBN-10: 0895944391
  • ISBN-13: 978-0895944399
  • Product Dimensions: 9 x 8.2 x 0.5 inches
  • Shipping Weight: 13.4 ounces
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (11 customer reviews)
  • Amazon Best Sellers Rank: #907,971 in Books (See Top 100 in Books)

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.

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Customer Reviews

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See all 11 customer reviews
It is a must buy for those who love Jamaican cooking.
Johnny Aikens III
I recently shared a copy with a friend and hope they'll enjoy the meals as I did.
Faith
We highly recommend her recipe for Dry Jerk Seasoning on Page 16!!!!!
D. Everly

Most Helpful Customer Reviews

15 of 15 people found the following review helpful By karan50@gte.net Steve Melnick on June 30, 1998
Format: 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!!
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9 of 9 people found the following review helpful By D. Everly on April 27, 2001
Format: 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!!!!!!
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6 of 6 people found the following review helpful By A Customer on July 4, 2002
Format: 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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4 of 4 people found the following review helpful By A Customer on July 19, 2004
Format: Paperback
Jerk Barbecue is very easy to follow. I am American and I married to a Jamaican. I wanted to start cooking meals my mate grew up eating. This recipe book is perfect. The dishes always turn out great!
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2 of 2 people found the following review helpful By S. L. Meals on October 5, 2009
Format: Paperback Verified Purchase
I ordered this cookbook after spending a week in Jamaica and enjoying the layers of flavors in authentic Jamaican cuisine. I wanted a collection of recipes that included popular dishes like Rice and Peas, Jamaican coleslaw, as well as the Jerk cooking that we'd eaten. This cookbook contains lots of authentic Jamaican recipes and some interesting background information about Jamaican culture. I gave the book 4 stars because there are no photos, only a few illustrations.
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1 of 1 people found the following review helpful By Ben on February 26, 2007
Format: Paperback
i first had jerk ribs at a jamaican restaurant in long beach, CA. ever since then, i have been searching for a jerk recipe that tastes as good as the ribs i had there. i tried several recipes i found online, and none of them were even close. finally, i got this book, and made the jerk marinade recipe. bingo. this is it. that's the taste i remember! lots of the other recipes look great too. i'm looking forward to trying more of them.
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