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Jerk from Jamaica: Barbecue Caribbean Style Paperback – April 1, 2007
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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.
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
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Top customer reviews
This book holds well to its roots, I think. It starts from simplicity and kind of keeps it that way. The idea here is to make jerk approachable for someone, so it's not going to get too crazy. And again, that's OK. If you've never had jerk before, or only at a restaurant, then this is a good way to get started. Indeed, after some time spent with this book you may decide that Americanized jerk is missing a certain something.
What I'm trying to say is that I found this book to let me approach jerk in a bit more authentic way, I think. Again, it's simple, but then jerk is simple.
I like the book very well as an introduction. I stop a little short because even after all I just said, I do wish there were a bit more, I don't know, guidance after one has gone through what this book has to give. It's an introduction but it's not an exhaustive study, and inevitably the home cook will want to experiment - which I don't know that this book really supports.
That aside, I do like the book. It's helped me learn (or re-learn) jerk and my cooking is better as a result.