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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
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The author begins with an introductory chapter explaining just what Jerk is for the uninitiated (essentially pit or barbecue cooking of all kinds of meat and fish, marinated and rubbed with very spicy seasoning) and then goes on to explain how to approximate the authentic Jerk experience both in the cooking and with three basic recipes for a Jerk Rub, Dry Jerk Seasoning and Jerk Marinade. I use the word "approximate" not in a derogatory fashion but because essential to the joy of the whole Jerk experience is the ambience of the roadside Jamaican Jerk stalls in the real authentic setting.In Jamaica Jerk cooking is done by the experts who have their own individual secret ingredients and methods.
Apart from a comprehensive choice of the basic Jerk recipes for Meat, Poultry and Fish, Jerk seasonings are added to a myriad other dishes as well, such as Caribbean Roasted Chicken, Pork Chops with Apples and Tamarind-Apricot Sauce, Lamb Fajitas, Stir-Fried Beef and Jerk Lobster with Coconut.
There are even some traditional Jamaican recipes such as Curry Goat, Fish Tea and Meat Patties which though spicy do not include Jerk seasoning.
Finally, there are chapters on Side Dishes including Festival, the traditional accompaniment to Jerk in Jamaica, Desserts and Drinks.
The author has covered every aspect of the subject and uses of Jerk and its seasonings as well as a number of traditional Jamaican recipes; while not covering every aspect of Jamaican cooking this book provides a very good choice of recipes for those who love spicy, fresh food.
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:4.3 out of 5 stars 13 reviews
10 of 10 people found the following review helpful
5.0 out of 5 starsIt Jerk Mon13 May 2007
By Old Man from the Valley - Published on Amazon.com
Format:Paperback|Amazon Verified Purchase
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.
9 of 9 people found the following review helpful
5.0 out of 5 starsDelicious Jamaican Jerk Cooking9 April 2007
By H. Grove - Published on Amazon.com
Format:Paperback
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!
1 of 1 people found the following review helpful
1.0 out of 5 starsThis book is essentially one rub, one marinade, and one paste thrown on everything24 Mar 2013
By Savvy Internet Shopper - Published on Amazon.com
Format:Kindle Edition
The book tells you how to make one jerk dry rub, one jerk paste, and one marinade. That's the good part. After that it basically tells you to put one or more of the above one some meat, poultry, etc and cook till done.
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