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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)
Another wonderful book and truly miss seeing her tv program. Thank you.Published 9 months ago by Paula
I hate that Hallmark took her off the air! This is a great book!Published 15 months ago by Artscoop
I cooked a few of the recipes from the book for a party. The Jamaican's at the party basically laughed at me and told me to come to their house to learn how to cook Jamaican food. Read morePublished 23 months ago by John W
The first time I ate Jamaican food is in Miami and that was stew fish, rice and ground provision and boy did I eat that every day licking my fingers each time:) From that time on I... Read morePublished on May 21, 2013 by Cherry-ann Chapman
My friend was overjoyed in receiving this cookbook (it's actually the third one I'm sending her). Nothing is greater than a cookbook with beautifully coloured photographs of the... Read morePublished on November 7, 2012 by H. Gallimore