Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes]

Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes] - Hardcover

$17.95
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Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes]
  • Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes]
Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes] - Hardcover

Authentic Recipes from Jamaica: [Jamaican Cookbook, Over 80 Recipes] - Hardcover

$17.95
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Details

by John DeMers (Author), Eduardo Fuss (Photographer)

Cook delicious, authentic Jamaican food with this easy-to-follow Jamaican cookbook.

Jamaica is the mountainous Caribbean island famed for its coffee and its beaches. But with its abundance of homegrown ingredients and its many cultural influences, it has developed a remarkable cuisine all its own. To visit the Jamaican kitchen is to discover the sumptuous flavors of spicy jerk pork, sweet tropical juices, complex curries and sumptuous desserts.

This cookbook offers the island's best recipes--both the traditional and the new--from Jamaica's hottest chefs and restaurants, including Norma Shirley of Norma at the Wharfhouse, Everett Wilkerson of the Sans Souci Lido and James Palmer at Strawberry Hill.

Authentic Recipes from Jamaica presents over 60 full-color recipes with photographs shot on location. Lively essays by food writers John DeMers and Norma Benghiat on the island's culture and history, explanations of particular ingredients and easy-to-follow recipes make this the most complete guide to Jamaican cuisine you'll find.

Jamaican recipes include:
  • Pepperpot
  • Baked Plantains
  • Pepper Shrimp
  • Ginger Tamarind Chicken
  • Spinach Salad with Breadfruit Chips
  • Sweet Potato Pone
  • Jamaican Limeade

Author Biography

New Orleans native John DeMers is the author of 13 books including Caribbean Cooking and Great Chefs--Great Cities. A former food editor for United Press International, DeMers is editor and publisher of EasyFood and CoastFood, both regional food and wine magazines. He is food editor for New Orleans magazine and for WYES-TV's weekly program "Steppin' Out."

Eduardo Fuss, a self-taught artist, photographer and craftsman, was born in Buenos Aires and has lived in New Mexico since 1980. His photographs have appeared in Smithsonian and the New York Times and have been featured in Only in Santa Fe, Fodors' Compass American Guide to Santa Fe and The Food of Santa Fe.
Number of Pages: 112
Dimensions: 0.7 x 11 x 8.6 IN
Illustrated: Yes
Publication Date: September 15, 2005
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