Barbecue fans and food devotees of all stripes have discovered the addictive flavors of Jamaican jerk seasonings and the seductions of island cooking. Jerk from Jamaica-a revision of Helen Willinsky's Jerk-is a down-home introduction to the fire and spice of this increasingly popular way to season and prepare meat, chicken, and fish. Feast on Jerk Pork barbecued low and slow, with a side of Festival (sweet dumplings); exotic yet comforting Curry Goat; incendiary Jerk Chicken Wings; the tender pies called Patties; and tart, refreshing Mango-Papaya Punch sparked with rum. With advice for bringing home Jamaican ingredients and jerk techniques, and a wealth of simple, authentic recipes for jerk meat and seafood, sides, drinks, and desserts, Jerk from Jamaica is a complete backyard guide to cooking and eating island-style. Book jacket. Distributed by Syndetic Solutions, Inc.

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) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Originally published in 1990 as Jerk: Barbecue from Jamaica, Willinsky's book has been updated and now includes 50 color photos. In the early 1970s, Willinsky and her husband started Sunday afternoon jerk barbecue parties at the upscale resort they managed in Portland, Jamaica, and here she provides her favorite jerk recipes, along with a dozen new ones from contributors such as the Busha Browne Co. There are also recipes for sides, desserts, and drinks, along with a guide to sources. For most collections. Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. From: Reed Elsevier Inc. Copyright Reed Business Information

Those who have never sampled Jamaican cuisine have no idea of the great variety of flavors and textures offered by this Caribbean island's cuisine. An amalgam of native, British, Indian, and a bit of Chinese influence, Jamaican cooking satisfies on a deep level. Although some Jamaican dishes, such as curry goat, take some experience for North American palates to appreciate, jerk pork and chicken immediately appeal as especially fragrant, if spicy, versions of familiar barbecue. Willinsky deftly offers instructions on how to re-create Jamaican jerk on any backyard American grill by using a paste of herbs, allspice, and hot pepper. Creating this homemade rub allows the cook to adjust the spiciness to an appropriate heat. Willinsky offers recipes for a full range of Jamaican specialties including rice and peas, fried plantains, and ginger beer. She also explains how to make Jamaican meat patties, certain to be a hit at any potluck. MarkKnoblauch. From: Syndetics Solutions, Inc. Distributed by Syndetic Solutions, Inc.

Foreword	viii
Introduction: What is Jerk?	xi
1 Jerking Basics and Jerk Seasonings	1
2 Pork	19
3 Chicken and Fowl	41
4 Seafood	61
5 Beef, Lamb, and Goat	87
6 Side Dishes	111
7 Desserts	131
8 Drinks	155
Resources for Jamaican and Caribbean Cooking	173
Index	174

Distributed by Syndetic Solutions, Inc.