The Real Taste of Jamaica takes food lovers into Jamaican homes, kitchens, and restaurants to sample the full range of native cuisine. Enid Donaldson has, for many years, been Jamaica's best known cook through her live television demonstrations and her weekly food column. Color photos.

"A Little Taste of Jamaica" is a creation of Jamaican recipes put together as a `gift' from the author to her culture and homeland - Jamaica. Its sole purpose is to help preserve the "Jamaican Culture" I have found out while living here in the United States of America, that there are many Jamaican families whose parents, grand parents, aunts or uncles know how to cook Jamaican food, but their children or grand children have not inherited the culinary skills owned by their ancestors. They long to cook like their parents, but have not been taught. The purpose of this book is to preserve and pass on the culture, the recipes, and a taste of the "Jamaican Food". Many restaurants and cooks would love to cook "Jamaican Style", and some have tried and have fallen short. Jamaica has developed a popularity for certain of its foods. People of different nationality have tasted, and desire to taste again or even prepare this food. I give you "A little taste of Jamaica". Allow it to impart knowledge through its recipes, giving a fresh perspective on cooking "Jamaican Style Food". Open its pages! ....enjoy Jamaican Jerk Chicken, Oxtail, Curry Chicken and more!! mmmh! mouth-watering!

The Real Taste of Jamaica takes food lovers and cooks the world over into Jamaican homes, kitchen and restaurants to sample the full range of native cuisine prepared by local housewives, cooks, restaurateurs and roadside 'jerkies'. Enid Donaldson presents her dishes with flair and imagination, delicately spiced and flavoured with curry, scotch bonnet peppers, jerk sauce, pimento, nutmeg, rum and a dash of typical Jamaican humour. 'Stamp and Go', 'Dip and Fall Back', 'Mannish Water' and 'Matrimony' conjure up images that do not disappoint when tasted. Traditional recipes are included for those who would like to recapture childhood memories. The section, 'Ole Time Someting', contributed by noted journalist and talk-show host Barbara Gloudon, captures the memories and magic of Jamaica kitchens and homes of yesteryear. 'Out of Many, One Pot' aptly describes Jamaica's culinary motto, capturing the rich and exciting blend of Native Indian, Spanish, British, African, East Indian, Chinese, Jewish and Lebanese cuisines.

This guide to the food of Jamaica includes restaurants, resorts and hotels, as well as recipes, gourmet food stores and mail order speciality outfits. It is part of a series written for the gourmet traveller and includes recipes for local dishes and cocktails.

When Helen Willinsky first published her classic Jamaican barbecue cookbook, "jerk" was a fightin' word to most people outside the Caribbean Islands. Not anymore. In love with fire and spice, barbecue fans and food lovers of all stripes have discovered the addictive flavors of Jamaican jerk seasoning and Caribbean cooking in general. Newly revised and bursting with island color, Helen's book provides a friendly introduction to this increasingly popular way to season and prepare meat, chicken, and fish. Rounded off with simple and authentic recipes for sides, drinks, and desserts, JERK FROM JAMAICA is a complete backyard guide to grilling and eating island-style. An updated, expanded, and repackaged version of the only authentic Jamaican jerk barbecue book, featuring chicken, pork, beef, lamb, goat, seafood, and more. Includes more than 100 recipes, with a dozen new ones from the author and other Jamaican food mavens like Enid Donaldson and the Busha Browne Company, plus a new foreword from Jamaican cookbook author Virginia Burke. Contains 50 full-color photos, both styled food and on-location shots from the markets and jerk pits of Jamaica. Previous edition sold more than 75,000 copies. Reviews“Get this first-rate cookbook in your hands and see if you can stop.”—Houston Chronicle“Helen Willinsky makes a passionate case for the tropical taste with Jerk from Jamaica.”—Boston Herald

Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen! We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs! Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake. The most important thing, we think, is the togetherness food brings – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!

A tale inspired by the 1976 attempted assassination of Bob Marley spans decades and continents to explore the experiences of journalists, drug dealers, killers, and ghosts against a backdrop of social and political turmoil.