Jamaican cooking : 140 roadside and homestyle recipes / written and photographed by Lucinda Scala Quinn.
- [New York, NY] : Macmillan USA,  , ©1997
xxv, , 162,  pages : illustrations ; 24 cm
- Cooking, Jamaican.
- Place of Publication:
- United States New York (State) New York (City)
- We're talking Jerk Chicken, Fried Fish and Bammy, Rice and Peas and Johnny Cakes. Follow the road signs through the island of Jamaica to discover authentic jerk and other Jamaican food, traditionally cooked in hollowed-out oil drums and served to you by a friendly proprietor. Celebrate the Jamaican culture by sharing the great spirit of the people through their delicious recipes. The black and white photos allow you to be a part of the richly visual experience of creating authentic Jamaican food. Real Jamaican food, when cooked with understanding, is a soul-satisfying experience. So pour yourself a Rum Punch, nibble on some Plantain Fritters and bask in the warm glow of Jamaica.
- Savory Snacks and Sides. Roots, rock, ready! Get started with some Jamaican savories from "Stomp and Go" fritters to a variety of tasty patties. Perfect for parties on an luncheon
Soups. Simmer it down
island style. Try some pumpkin soup or a hearty pepperpot. Great as a steamy starter or a fillin' one-pot meal
Vegetables, Beans and Rice. Ital is Vital. Callaloo, rice and peas or pumpkin' vegetable curry stew
experiment with some classic Jamaican staples or make a whole vegetarian meal
- Includes index.
- Local notes:
- Kislak Center Banks Collection copy presented to the Penn Libraries in 2018 by Joanna Banks.
- Penn Provenance:
- Banks, Joanna (donor) (Banks Collection copy)
- Penn Chronology:
- Joanna Banks Collection of African American Books (University of Pennsylvania)
Joanna Banks Collection of African American Cookbooks (University of Pennsylvania)
- Other format:
- Online version: Scala Quinn, Lucinda. Jamaican cooking.
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