Jerk from Jamaica: Barbecue Caribbean Style

Helen Willinsky, Author, Ed Anderson, Photographer
Helen Willinsky, Author, Ed Anderson, Photographer . Ten Speed $18.95 (178p) ISBN 978-1-58008-842-8
Reviewed on: 04/02/2007
Release date: 04/01/2007
Open Ebook - 1 pages - 978-1-299-23532-8
Open Ebook - 235 pages - 978-1-60774-458-0
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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)

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