|
Jerk from Jamaica: Barbecue Caribbean Style | 
 enlarge | Author: Helen Willinsky
Creator: Ed Anderson
Publisher: Ten Speed Press
Category: Book
List Price: $18.95
Buy New: $11.72
You Save: $7.23 (38%)
New (31) Used (8) from $10.50
Rating:  5 reviews
Sales Rank: 121211
Media: Paperback
Edition: Revised
Pages: 178
Number Of Items: 1
Shipping Weight (lbs): 1.2
Dimensions (in): 8 x 7.9 x 0.6
ISBN: 1580088422
Dewey Decimal Number: 641.597292
EAN: 9781580088428
ASIN: 1580088422
Publication Date: April 2007
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
| |
| Similar Items:
|
| Editorial Reviews:
Product Description
When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style.
|
| Customer Reviews:
 Spicy and Bright February 22, 2008
Kay (Salem Oregon)
We have been working our way through this cookbook. Every recipe we have tried has been wonderful. Spicy, bright, flavorful. We love it. Recipes are easy to follow, results wonderful
Exellent recipes, charming book November 12, 2007
Voracious Reader
Ms. Willinsky has put together a very down to earth, readable and do-able cook book. I've tried three of the meats and one of the salads, and intend to do more. None of the jerk is too hot as written -- add your own peppers as you wish -- so nothing to be afraid cf "jerk" you may have had elsewhere. The flavors are very subtle.
Good Jerk July 30, 2007
T. Lean (Houston, TX)
I made the spice rub like the recipe in the book and have mainly cooked some of the chicken. It tastes very munch like that I buy down the street at a place that makes jerk dishes. The "cook" is from Jamaica and he says thats the way they make it down there. The tastes are quite a departure from any other foods I have eaten. The book is very well laid out with many pretty pictures. Tom...
It Jerk Mon May 13, 2007
Old Man from the Valley (Harrisonburg, VA)
5 out of 5 found this review helpful
When we went to Jamaica in '05 for the first time, we broke out of the all-inclusive, rented a driver and took a day trip long the north coast. We had our first meat patties and stopped at the driver's favorite jerk stand and had our first real jerk chicken washed down with Red Stripe.
When we cook out of this book, every recipe takes us back. We brought Helen's first book back with us from Jamaica and we never cooked anything from it that we didn't enjoy. What I get from this book is the sense of Jerk. I grow my own Scotch Bonnets and now prefer them over the many Habanero varieties I've grown. I look for the biggest Jamaican pimento berries I can find (usually at a Mexican grocery).
If you've ever had jerk and wondered if you can do it too--buy this book. You can! Follow her recipes and it will be jerk, Mon.
Delicious Jamaican Jerk Cooking April 9, 2007
H. Grove (Maryland, USA)
6 out of 6 found this review helpful
I received "Jerk from Jamaica" in the mail on Saturday, and my husband and I couldn't resist planning a feast for the next day. Already I'm singing the praises of this book, and I just can't get enough of the leftovers.
Helen Willinsky grew up in Jamaica, studied cooking in Europe, and ran a resort in Jamaica; she includes family recipes, traditional recipes, and recipes that blend older Jamaican elements with newer ingredients and traditions. She strikes a beautiful balance, one so many authors fail to achieve, between introducing us to traditional methods and ingredients and yet making it possible for us to enjoy Jamaican flavors in our own kitchens even if we don't have access to a barbecue grill or all of the traditional Jamaican flavorings.
You'll need access to some sort of barbecue grill or the equivalent in order to get the most out of this cookbook, it's true, but it's certainly worth buying even if you don't have that. Oven directions are included for many recipes, and there are even adaptations to the slow cooker and other such modern conveniences. A few sources for ingredients are provided, as well as substitutions using more commonly-found items.
The quality of the recipes is right up there with the Sugar Mill cookbook, but this book focuses primarily on a simpler, narrower type of cooking. It's easy to whip up these recipes with little advance notice, but they'll satisfy your tastebuds for days on end. If you're looking for something new to do with your grill, this will certainly qualify!
|
|
|
| |
