Jerk from Jamaica: Barbecue Caribbean Style and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $18.99
  • Save: $5.83 (31%)
FREE Shipping on orders over $35.
Only 7 left in stock (more on the way).
Ships from and sold by Amazon.com.
Gift-wrap available.
Add to Cart
FREE Shipping on orders over $35.
Condition: Used: Good
Comment: *WITHDRAWN LIBRARY COPY* with customary collection markings or stickers; Cover shows minor wear. FULFILLED BY AMAZON. ELIGIBLE FOR FREE AMAZON PRIME SHIPPING OR FREE SHIPPNG ON AMAZON FULFILLED ORDERS OVER $35.
Add to Cart
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Jerk from Jamaica: Barbecue Caribbean Style Paperback – April 1, 2007


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Paperback
"Please retry"
$13.16
$10.33 $4.10

Frequently Bought Together

Jerk from Jamaica: Barbecue Caribbean Style + Eat Caribbean + The Sugar Mill Caribbean Cookbook: Casual and Elegant Recipes Inspired by the Islands
Price for all three: $47.70

Some of these items ship sooner than the others.

Buy the selected items together

NO_CONTENT_IN_FEATURE

Image
Looking for the Audiobook Edition?
Tell us that you'd like this title to be produced as an audiobook, and we'll alert our colleagues at Audible.com. If you are the author or rights holder, let Audible help you produce the audiobook: Learn more at ACX.com.

Product Details

  • Paperback: 192 pages
  • Publisher: Ten Speed Press; Revised edition (April 1, 2007)
  • Language: English
  • ISBN-10: 1580088422
  • ISBN-13: 978-1580088428
  • Product Dimensions: 8 x 8 x 0.5 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #47,288 in Books (See Top 100 in Books)

Editorial Reviews

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)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

From Booklist

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 Knoblauch
Copyright © American Library Association. All rights reserved

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

My father in law enjoys the cook book!
MDT88
The book makes jamaican cooking easy and the recipies that I have tried are very flavorful and taste good.
pessair
The book is very well laid out with many pretty pictures.
T. Lean

Most Helpful Customer Reviews

11 of 11 people found the following review helpful By Old Man from the Valley on May 13, 2007
Format: Paperback Verified Purchase
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.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
10 of 10 people found the following review helpful By H. Grove (errantdreams) TOP 1000 REVIEWER on April 9, 2007
Format: Paperback
I received "Jerk from Jamaica" in the mail on Saturday, and my husband and I couldn't resist planning a feast for the next day. Already I'm singing the praises of this book, and I just can't get enough of the leftovers.

Helen Willinsky grew up in Jamaica, studied cooking in Europe, and ran a resort in Jamaica; she includes family recipes, traditional recipes, and recipes that blend older Jamaican elements with newer ingredients and traditions. She strikes a beautiful balance, one so many authors fail to achieve, between introducing us to traditional methods and ingredients and yet making it possible for us to enjoy Jamaican flavors in our own kitchens even if we don't have access to a barbecue grill or all of the traditional Jamaican flavorings.

You'll need access to some sort of barbecue grill or the equivalent in order to get the most out of this cookbook, it's true, but it's certainly worth buying even if you don't have that. Oven directions are included for many recipes, and there are even adaptations to the slow cooker and other such modern conveniences. A few sources for ingredients are provided, as well as substitutions using more commonly-found items.

The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses primarily on a simpler, narrower type of cooking. It's easy to whip up these recipes with little advance notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Andrea Jack Marq on April 1, 2009
Format: Paperback
I am a Jamaican that has lived in the United States going on 9 years.I love to cook and I love jerk chicken and have tried many different variations of this recipe from online resources, marinades and other cookbooks. The results have always been disappointing, to say the least. I bought this book based on the reviews and tried one of the first recipes, the jerk marinade. I marinated it in chicken over night and cooked it on my gas grill with pimento wood chips as instructed - oh my goodness it was delicious! Tasted just like the jerk chicken I grew up with and love. Finally an authentic jerk recipe that I can make for my friends and family members!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
2 of 2 people found the following review helpful By Kay on February 22, 2008
Format: Paperback
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
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Voracious Reader on November 12, 2007
Format: Paperback Verified Purchase
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.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By T. Lean on July 30, 2007
Format: Paperback Verified Purchase
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...
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Wendy Whitted on July 4, 2014
Format: Paperback
Gave it as a gift. Hope she loved it
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
By Lee McNulty on June 29, 2014
Format: Paperback
Fantastic recipes!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Search