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Lucinda's Authentic Jamaican Kitchen Hardcover – April 24, 2006


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Product Details

  • Hardcover: 128 pages
  • Publisher: Houghton Mifflin Harcourt; Revised Edition edition (April 7, 2006)
  • Language: English
  • ISBN-10: 0471749354
  • ISBN-13: 978-0471749356
  • Product Dimensions: 7 x 0.7 x 8 inches
  • Shipping Weight: 1.2 pounds
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #584,420 in Books (See Top 100 in Books)

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

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)

Customer Reviews

Easy to read and follow.
loves to cook
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.
new york editor
And those like myself, who are accustomed to North American food but enjoy grandma's traditional Island cooking, you will love this book.
Ieasha Akins

Most Helpful Customer Reviews

56 of 62 people found the following review helpful By new york editor on October 18, 2007
Format: 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.
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42 of 46 people found the following review helpful By Calder Quinn on October 17, 2007
Format: 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.
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20 of 22 people found the following review helpful By Ieasha Akins on June 5, 2010
Format: Hardcover Verified Purchase
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!!!
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8 of 9 people found the following review helpful By billybob615 on February 18, 2013
Format: Hardcover Verified Purchase
I am Jamaican and can attest to the fact that these recipes are authentic and this book is a great resource for may family because the pictures are amazing and the instructions really do produce an amazing dish. I bought two copies one for me and one for my mom who is a wonderful Jamaican cook and she enjoyed the book.
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11 of 13 people found the following review helpful By BAJIEQUEEN on November 4, 2006
Format: Hardcover Verified Purchase
This is a very good book to get if you need to cook some real authentic Jamaican food. The recipes are easy to understand and the ingredients are explain.
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3 of 3 people found the following review helpful By peppercq on July 12, 2012
Format: Hardcover Verified Purchase
I am pleased with the layout of this cookbook; it is easy to read and the ingredients are attainable and easy to reproduce. I am pleased to know that it is written by someone who has actually been to Jamaica throughout many years and has kept the recipes true to the island cuisine. I have found it to be a good and easy reference to making great food.
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6 of 8 people found the following review helpful By ML, NY on August 14, 2010
Format: Hardcover
nice recipes, easy to follow and authentic. All hands are different so something that a born jamaican grew up on may be different than another household in a different parish. bravo ms Quin you have captured the spirit, the style and the spice of Jamaica!
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4 of 6 people found the following review helpful By B Bills on December 28, 2011
Format: Hardcover Verified Purchase
I bought this book because I knew it would have a recipe for meat patties, which are my absolute favorite meal when I travel to the Caribbean. This recipe book has so much more than just the basics and favorites; it has meals and recipes that I have never heard of and I consider myself pretty well-read on the subject. The pictures and stories that go along with the recipes are good. If you purchase this book you will not be disappointed.
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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.

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