Lucinda's Authentic Jamaican KitchenHardback
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- Publisher: John Wiley & Sons Inc
- Format: Hardback | 128 pages
- Dimensions: 178mm x 204mm x 20mm | 540g
- Publication date: 24 April 2006
- Publication City/Country: Hoboken, NJ
- ISBN 10: 0471749354
- ISBN 13: 9780471749356
- Edition: Revised
- Edition statement: Revised edition
- Illustrations note: Illustrations (chiefly col.)
- Sales rank: 483,310
The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.
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LUCINDA SCALA QUINN began cooking professionally at age sixteen and travels to Jamaica regularly to pursue her passion for Jamaican food. She currently heads the food department of Martha Stewart Living, Martha Stewart Weddings, and Kids magazine and is cohost of Everyday Food, a production of Martha Stewart Living Omnimedia. She is also the host of the Eat Drink show on Sirius Radio's MSL channel. QUENTIN BACON is a top food photographer whose work has appeared in magazines such as Food & Wine and Real Simple as well as in many cookbooks, including Barefoot in Paris by Ina Garten, Holiday Food by Mario Batali, R.S.V.P. by Nan Kempner, Cakewalk by Margaret Braun, Our Latin Table by Fernando Saralegui, and Dinner After Dark by Colin Cowie. His Web site is www.quentinbacon.com.
"...recipes for the most popular roadside food...readable recipe head notes." (Library Journal, February 15, 2006)
If you've ever strolled down Jamaica's Boston Beach and enjoyed jerk chicken fresh from the grill, crispy festival bread, and a Red Stripe beer...or stopped at a street corner stand in Kingston for a spicy beef patty and a ginger beer...or sat down to a meal of ackee and salt cod in Port Royal...then you know what real Jamaican cooking is all about.This beautiful little cookbook lets you re-experience the authentic flavors of Jamaica-or taste them for the first time if you've never been lucky enough to visit the island yourself. Lucinda Scala Quinn first went to Jamaica when she was two years old and has been returning ever since to sample the food and discover the secrets of real Jamaican cooks-the jerk pit masters, the roadside chefs, and the fish shack proprietors who preserve the true traditions of the Jamaican kitchen.In this book, Quinn shares more than fifty real Jamaican recipes for snacks, main dishes, desserts, and drinks-everything you need to create an authentic Caribbean feast in your own kitchen. You can start off with Coconut Shrimp and spicy dipping sauce, delicious Codfish Fritters (a.k.a. Stamp and Go), or a rich Pumpkin Soup served with dumplings called spinners. Then settle down to a soul-satisfying plate of Jerk Pork and Johnny Cakes, Curry Chicken with Mango Chutney, or Steamed Fish with yellow yam and bammy. You can wash it all down with Rum Punch, Pineappleade, or homemade Ginger Beer-and finish up with heavenly Coconut Cream Pie, Baked Bananas, or Bread Pudding with Rum Sauce.Throughout the book, Quinn interweaves anecdotes of memorable Jamaican meals and the fascinating people who prepare them. She includes evocative black-and-white photographs of Jamaican life to get you in an easygoing, island frame of mind, along with dozens of gorgeous color photographs to whet your appetite. With her authentic recipes, a banana daiquiri, and a little reggae music, you'll be off to Jamaica in no time.
Table of contents
Introduction. SNACKS, SIDES AND SOUPS. Coconut Chips. Beef Patties. Vegetable Patties. Johnny Cakes. Dumplings. Festival. Codfish Fritters (Stamp and Go). Cornmeal Fritters. Quick-Fried Cabbage. Turned Cornmeal. Rice and Peas. Callaloo. Pumpkin Vegetable Curry Stew. Avocado Salad. Stuffed and Baked Chochos. Pumpkin Soup. Pepperpot Soup. Red Pea Soup. Oxtail Soup. Fish Tea. MAIN DISHES AND SAUCES. Jerk Chicken. Jerk Pork. Curry Chicken. Chicken Fricassee. Beef Stew. Pot Roast. Fried Fish and Bammy. Ackee and Salt Fish. Steamed Fish. Stewed Fish. Pepper Shrimp. Curry Shrimp. Coconut Shrimp. Mango Chutney. Pawpaw Pepper Sauce. Jerk Sauce. Pineapple Jam. DESSERTS AND DRINKS. Coconut Cream Pie. Banana Cake. Baked Bananas. Bread Pudding with Rum Sauce. Pineapple Upside-Down Cake. Jackass Corn. Coconut Bread. Limeade. Lime Squash. Rum Punch. Classic Jamaican Rum Punch. Ginger Beer. Sorrel Drink. Pineappleade. Banana Daiquiri. Pawpaw Drink. Index.