From Publishers Weekly
Willinsky, a Jamaican native, first published this volume in 1990, and in this lively and completely revised edition, she begins by explaining exactly what jerk is ("an authentic Jamaican method of cooking pork, chicken, seafood, beef, fruits, and vegetables over a fire pit or on a barbeque grill") and how it's seasoned (in general, a combination of scallions, onions, thyme, pimento, cinnamon, nutmeg, chilies and salt). She first explains how it's done in Jamaica (where jerk huts can be found everywhere), then demonstrates how these recipes can be adapted to a kitchen or backyard grill. Recipes for jerk rubs, dry seasonings and marinades are included in the first chapter, as well as a list of traditional Jamaican ingredients, like breadfruit, a large starchy vegetable. Chapters devoted to jerk pork, chicken, seafood, beef, lamb and goat recipes follow. Some are simple and traditional (Authentic Jamaican Jerk Chicken, Curry Goat), while others are variations using jerk seasoning like meat loaf, lamb kebobs, and stir-fried beef). Side dish recipes include Fried Plantains and Steamed Callaloo, a leafy green popular in Jamaica. Bright, colorful photos accompany these accessible recipes. (June)
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Those who have never sampled Jamaican cuisine have no idea of the great variety of flavors and textures offered by this Caribbean island's cuisine. An amalgam of native, British, Indian, and a bit of Chinese influence, Jamaican cooking satisfies on a deep level. Although some Jamaican dishes, such as curry goat, take some experience for North American palates to appreciate, jerk pork and chicken immediately appeal as especially fragrant, if spicy, versions of familiar barbecue. Willinsky deftly offers instructions on how to re-create Jamaican jerk on any backyard American grill by using a paste of herbs, allspice, and hot pepper. Creating this homemade rub allows the cook to adjust the spiciness to an appropriate heat. Willinsky offers recipes for a full range of Jamaican specialties including rice and peas, fried plantains, and ginger beer. She also explains how to make Jamaican meat patties, certain to be a hit at any potluck. Mark KnoblauchCopyright © American Library Association. All rights reserved