Lucinda's Authentic Jamaican Kitchen [Hardcover]

Lucinda Scala Quinn (Author), Quentin Bacon (Photographer)

Book Description

Publication Date: April 24, 2006

The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package

Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers.

Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.

Editorial Reviews

From Publishers Weekly

Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles—which span diverse ethnic traditions—to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed—bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green—Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are called for in many recipes, reinforcing the notion that Jamaican food is hot and making readers thankful for the inclusion of enticing recipes for refreshing beverages such as Pineappleade and Ginger Beer. Although the book may not succeed in convincing home cooks brand new to Jamaican cuisine to try it—the head notes are flat, and the book lacks energy—those already converted will enjoy these recipes. (Apr.)
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Review

"...recipes for the most popular roadside food...readable recipe head notes." (Library Journal, February 15, 2006)

Culled from Quinn's Jamaican Cooking, published in 1997, this slim collection of Jamaican recipes reflects Quinn's love affair with Jamaican food and culture. The introduction moves from the origins of Jamaican cooking styles—which span diverse ethnic traditions—to a tour of roadside stops where specialties include Fish Tea, a savory hot broth, and pork, chicken or sausage with jerk sauce. Recipes such as Chicken Fricasee, Codfish Fritters, Stewed Fish, and Pepper Shrimp or Curry Shrimp can be made with readily available ingredients, but in cases where more unusual ingredients are needed—bammy, bread made from grated cassava; or callaloo, a hearty, firm leafy green—Quinn describes the ingredient and offers suggestions for substitutions. Scotch bonnets, small but very spicy-hot peppers, are called for in many recipes, reinforcing the notion that Jamaican food is hot and making readers thankful for the inclusion of enticing recipes for refreshing beverages such as Pineappleade and Ginger Beer. Although the book may not succeed in convincing home cooks brand new to Jamaican cuisine to try it—the head notes are flat, and the book lacks energy—those already converted will enjoy these recipes. (Apr.) (Publishers Weekly, January 2, 2006)

See all Editorial Reviews

Product Details

• Hardcover: 128 pages
• Publisher: Wiley; Revised Edition edition (April 24, 2006)
• Language: English
• ISBN-10: 0471749354
• ISBN-13: 978-0471749356
• Product Dimensions: 8.1 x 7.4 x 0.7 inches
• Shipping Weight: 1.2 pounds (View shipping rates and policies)
• Average Customer Review: 3.8 out of 5 stars  See all reviews (11 customer reviews)
• Amazon Best Sellers Rank: #311,185 in Books (See Top 100 in Books)
  • #39 in Books > Cookbooks, Food & Wine > Regional & International > Caribbean & West Indian

More About the Author

Born to a family that always cared about food, Lucinda Scala Quinn started cooking professionally as a teenager. She has worked as a chef, cooking teacher, caterer, and food writer. She is vice president, editorial director of food and entertaining at Martha Stewart Omnimedia. She appears regularly on NBC's Today and Martha, as well as hosting her weekly radio show and co-hosting PBS's Everyday Food.

Customer Reviews

Most Helpful Customer Reviews

36 of 38 people found the following review helpful:

4.0 out of 5 stars Can't believe the ignorance, October 18, 2007

By 

new york editor - See all my reviews

This review is from: Lucinda's Authentic Jamaican Kitchen (Hardcover)

I must say, I'm floored by some of these negative comments. But then again, I shouldn't be -- idiocy is alive and kicking. Do you have to be Italian to write an Italian cookbook? Or French to write a French one? As someone who is intimately involved with cooking and restaurants, I can tell you the notion that good cooking is "in the blood" is a bunch of nonsense. Some Jamaicans (my parents were born there)appeared to be captivated by this notion.

I've scoured this book, and the recipes are enticing. Judge the author on the quality of her work. If not, go live in a cave and take your hidebound ideas with you. By the way, everyone has their ideas of what "authentic" means. I can cite multiple variations of lots of "traditional" recipes. No one owns "authenticity."

P.S. A true Jamaican knows Jamaica is an enormously diverse country.

19 of 20 people found the following review helpful:

5.0 out of 5 stars Stop Hating!, October 17, 2007

By 

Calder Quinn (ny,ny) - See all my reviews
(REAL NAME)   

This review is from: Lucinda's Authentic Jamaican Kitchen (Hardcover)

I feel compelled to disagree with at least two of the other reviews. Granted I am biased being that we are family, but if you want to see less gratuitously insulting commentary on an exceptional piece of food writing look at the reviews of the first printing of this book from 1997. These comments were written before Lucinda Quinn became nationally known through a radio show and tv appearances and will better reflect people's opinions rather than the bitter responses of spiteful haters.

8 of 9 people found the following review helpful:

5.0 out of 5 stars So far so great!!!!, June 5, 2010

By 

Ieasha Akins "Easha" (Georgia, USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Lucinda's Authentic Jamaican Kitchen (Hardcover)

I really enjoyed this book!! I have a West Indian background, my parents are from the islands, so I was a little skeptical about the book at first, however after trying many of the recipes I can say that it is a great book. For those who know very little about Jamaican cooking this book is a great introduction book. And those like myself, who are accustomed to North American food but enjoy grandma's traditional Island cooking, you will love this book. This book is filled with great pictures and easy instructions that anyone can follow!!!! Enjoy this book...I definitely have!!!