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6 Remote Warehouse Cooking and Food- Latin American and Caribbean
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Jerk from Jamaica: Barbecue Caribbean Style

by

Jerk from Jamaica: Barbecue Caribbean Style Cover

 

Synopses & Reviews

Publisher Comments:

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.

 

  • An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more.
  • Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke.
  • Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica.
  • Previous edition sold more than 75,000 copies.
Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

 

Review:

"'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)' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)

Synopsis:

The only jerk barbecue book on the market (75,000 copies sold), reintroduced in full color and expanded with approximately 15 new recipes.

Synopsis:

The only jerk barbecue book on the market, "Jerk from Jamaica" has been updated with full-color photos and expanded with approximately 15 new recipes.

About the Author

HELEN WILLINSKY is a native of Jamaica and founder of Helen's Tropical Exotics, one of the first commercial Jamaican/Caribbean food companies to distribute within the United States. She divides her time between Fort Lauderdale, Florida, and Kingston, Jamaica.

Product Details

ISBN:
9781580088428
Author:
Willinsky, Helen
Publisher:
Ten Speed Press
Photographer:
Anderson, Ed
Author:
Anderson, Ed
Subject:
General
Subject:
Barbecue cookery
Subject:
Cookery, jamaican
Subject:
Regional & Ethnic - Caribbean & West Indian
Subject:
Caribbean & West Indian
Subject:
Cooking and Food-Latin American and Caribbean
Edition Description:
Trade paper
Publication Date:
20070431
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
192
Dimensions:
8 x 8 x .5 in 1.1875 lb

Related Subjects

Cooking and Food » General
Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Regional and Ethnic » Latin American and Caribbean

Jerk from Jamaica: Barbecue Caribbean Style New Trade Paper
0 stars - 0 reviews
$18.99 In Stock
Product details 192 pages Ten Speed Press - English 9781580088428 Reviews:
"Publishers Weekly Review" by , "'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)' Publishers Weekly (Copyright Reed Business Information, Inc.)" Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , The only jerk barbecue book on the market (75,000 copies sold), reintroduced in full color and expanded with approximately 15 new recipes.
"Synopsis" by , The only jerk barbecue book on the market, "Jerk from Jamaica" has been updated with full-color photos and expanded with approximately 15 new recipes.
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