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The Real Jerk: New Caribbean Cuisine
by Lily Pottinger and Ed Pottinger
Available from Amazon
$16.29
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Features
Paperback: 224 pages
Publisher: Arsenal Pulp Press October 2002
Language: English
ISBN-10: 1551521156
ISBN-13: 978-1551521152
Product Dimensions:
9.7 x 7.5 x 0.5 inches
Shipping Weight: 1 pounds
From Library Journal
The Real Jerk is the popular Caribbean restaurant that the Jamaican-born authors opened 20 years ago in Toronto. Their cookbook includes easy recipes for all the favorite restaurant dishes, from Jerk Chicken and its many variations to Fried Flying Fish to Coconut Creams. Recipe instructions are rather abbreviated, and a few of the recipes call for soup mixes or other convenience foods. However, that last spate of Caribbean cookbooks appeared a decade or so ago, so this would be suitable for larger collections.
Copyright 2002 Reed Business Information, Inc.
Toronto Star
. . . suggests which dish works well with others, allowing you to create entire meals — a very smart touch. .
Reader Reviews
The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef. THE REAL JERK is one of the books I kept. Okay, so Lily and Ed's book is based on the recipes they serve up in their Toronto restaurant and not on, say, the recipe for doubles you might find a vendor selling at the outdoor Port of Spain vegitable market. So maybe this is Caribbean cuisine served up nouville with a Canadian twist, that's okay, because the meals made from this book are simply to die for. For example, I'm not a big fan of mussels, but the "Mussels in Coconut Sauce on page 74 of this delightful book will simply curl your toes, they are so good. And if you've ever wanted a recipe for flying fish (I know I have), then there is the author's "Fried Flying Fish" dish on page 61, ummmm, ummmm good. One recipe I've used quite a lot, because it's my hubby's favorite starter, is the "Crunchy Shrimp Salad" on page 41. It is so easy to do and it tastes divine. And if you follow the shrimp salad with a main course which includes the "Honey-Glazed Baby Back Ribs" on page 83, you'll have a meal which will make any man swoon and I know, because I've made hubby Dub swoon a lot. Review submitted by Captain Katie Osborne
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The Real Jerk: New Caribbean Cuisine
by Lily Pottinger and Ed Pottinger
Available from Amazon
$16.29
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