Jerk: Barbecue from Jamaica (Paperback)

by Helen Willinsky (Author) "In this chapter, I will give you recipes for seasoning and marinating your foods in the flavor of Jamaican jerk, and I will give you..." (more)
Key Phrases: jerk huts, jerk cooking, jerk paste, Dry Jerk Seasoning, Jerk Rub, Jerk Marinade (more...)

Editorial Reviews

Amazon.com Review
Start with a dry rub or start with a wet marinade; in Jerk Helen Willinsky proves that the possibilities for jerked food are almost endless. Willinsky grew up in Kingston and still lives on Jamaica. She knows the real flavors of the island as well as how to cook jerk properly. Jamaica is brought to life in this volume--you can smell the smoke and feel the fiery tingle of great jerk while visions of sun and steel drumming keep you company in the kitchen.

From Library Journal
Several good Caribbean cookbooks such as John Demers's Caribbean Cooking ( LJ 3/15/89) and Dunstan Harris's Island Cooking: Recipes from the Caribbean ( LJ 12/88) have been published recently, but this is one of the first to focus on the especially popular Jamaican jerk, food that is highly seasoned with hot peppers and spices and, usually, barbecued. Jamaican-born Willinsky, a former chef, includes authentic jerk dishes of all kinds, accompaniments from drinks to desserts, and information on basics. Her tone is friendly but knowledgeable, her recipes delicious. For most collections.
Copyright 1990 Reed Business Information, Inc.

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Product Details

• Paperback: 184 pages
• Publisher: Crossing Press (September 1, 1990)
• Language: English
• ISBN-10: 0895944391
• ISBN-13: 978-0895944399
• Product Dimensions: 9 x 8.2 x 0.5 inches
• Shipping Weight: 15.2 ounces
• Average Customer Review: 5.0 out of 5 stars See all reviews (5 customer reviews)
• Amazon.com Sales Rank: #736,065 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

14 of 14 people found the following review helpful:

5.0 out of 5 stars This is a "use it" cookbook !!, June 30, 1998

By	[e-mail] Steve Melnick (Port Richey , Florida) - See all my reviews

I have tried at least 10 of the receipes in this book and find it very hard to move on to others. The ones that I have tried are always repeated in some cases many times over. The Dry Jerk seasoning is a staple which I have prepared and given as gifts in fancy found jars (page 16). "Wid It" is a special treat that is a must. My all time favorite "Jerked Spareribs", that I place in a platter, cut ribs into small chunks, mix well with white rice, yellow raisens, cashews, and pineapple rings cut into chunks, smooth,put a flat layer of yellow corn on top, place pineapple rings on top of corn, spill all of the juice from the can all over the top and add a few maraschino cherries for color!! It's the BEST!!

7 of 7 people found the following review helpful:

5.0 out of 5 stars Absolutely The Best Jamacian Cookbook Ever!!, April 27, 2001

By	D. Everly (Greensboro, NC United States) - See all my reviews (REAL NAME)

My husband and I have tried numerous recipies from this cookbook and each one has turned out 100% successful!! Helen has captured the true taste and flavor of the Caribbean with each and every recipe in this cookbook! This is our favorite cookbook!! We highly recommend her recipe for Dry Jerk Seasoning on Page 16!!!!! If you try her Jamaican Cole Slaw on Pg. 115, we would suggest adding pineapple. The sweet flavor makes it perfect!!! If you are going to buy ANY Caribbean or Jamaican cookbook, this is the BEST one by far!!!!!!

4 of 4 people found the following review helpful:

5.0 out of 5 stars The best cookbook ever, July 4, 2002

By A Customer

I dare you to find a bad recipe in this book. Every single recipe is a winner. The Jamaican cole slaw is so good everyone who eats it asks me for the recipe. The same for the jerk chicken. I love this book.