Jerk from Jamaica

Description

When Helen Willinsky first introduced Jerk from Jamaica, Jamaican jerk cooking was still unfamiliar to many people outside the Caribbean. Today, the combination of fire, spice, smoke, and deeply seasoned food has become a favorite of barbecue cooks and food lovers around the world.

Jerk from Jamaica: Barbecue Caribbean Style is Helen’s practical guide to preparing authentic Jamaican jerk at home. The revised and expanded edition covers chicken, pork, beef, lamb, goat, seafood, and more, along with simple recipes for sides, drinks, and desserts.

Inside the Book

• More than 100 recipes, including new additions from Helen and other Jamaican food experts
• Recipes for jerk chicken, pork, beef, lamb, goat, seafood, vegetables, sides, drinks, and desserts
• 50 full-color photographs featuring prepared dishes, Jamaican markets, and traditional jerk pits
• A foreword by Jamaican cookbook author Virginia Burke
• An expanded edition of Helen’s classic Jamaican jerk barbecue cookbook

The earlier edition sold more than 75,000 copies, helping introduce generations of readers to the techniques and flavors of Jamaican jerk cooking.

Praise for Jerk from Jamaica

“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

Paperback · 184 pages · ISBN 978-0-89594-439-9