So You Want To Be A Waiter

The best book on waiting tables that you have never read – yet

Cookbook of the day – Jerk, Barbecue from Jamaica


Jerk: Barbecue from Jamaica

By Helen Willinsky

Publisher  Crossing Press (September 1, 1990)

ISBN 10: 0895944391

ISBN 13: 978-0895944399

The book opens with the holy trinity of jerk cooking – jerk rub, jerk marinade and dry jerk rub. It then goes on to explain that allspice, one of the foundation spices of jerk, isn’t what most people think it is, that is, a mix of nutmeg, cinnamon and cloves. This is a reasonable mistake that many cooks make because they take the name of the spice too literally. It was named precisely because it mimics several other spices. But it’s actually a discrete product, pimento, which is the berry of the tree, Pimenta officianalis.

You’ll find recipes for such famous dishes as curry goat, jerk chicken, broiled jerk snapper, and the like. You’ll also find a very reasonable bread pudding as well as festival, an accompaniment similar to hush puppies. You’ll learn about a lovely dish of jerked lobster with coconut.

All in all, a no -nonsense, no-frills book which was praised by the Jamaican Daily Gleaner as “Charismatic! Spicy! Authentic”!

I highly recommend this out-of-print book if you come across it. You can preview a large part of the book here:


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