Random House New Releases - Cooking - Caribbean & West Indian

Jerk from Jamaica by Ed Anderson

2012-07-03T00:30:00-05:00

Jerk from Jamaica Barbecue Caribbean Style
Written by Helen Willinsky
Photographed by Ed Anderson

eBook, 192 pages | Ten Speed Press | Cooking - Caribbean & West Indian; Cooking - Barbecue; Cooking - Meat | $11.99 | 978-1-60774-458-0 (1-60774-458-9)

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

Michael's Genuine Food by Michael Schwartz

2011-02-15T00:30:00-05:00

Michael's Genuine Food Down-to-Earth Cooking for People Who Love to Eat
Written by Michael Schwartz

Hardcover, 256 pages | Clarkson Potter | Cooking - American - Southern States; Cooking - Courses & Dishes; Cooking - Caribbean & West Indian | $35.00 | 978-0-307-59137-1 (0-307-59137-9)

JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails are as much a part of the pulse as tans and nightclubs, Michael’s Genuine strikes a very different note. Reviving the city’s dining scene from an overabundance of “Floribbean” cuisine, the restaurant quickly won national praise for its superlative yet unpretentious fare, with Frank Bruni of the New York Times naming it one of the country’s top ten best new restaurants. In his first cookbook, Michael Schwartz shares his approachable, sought-after recipes with home cooks everywhere.

Michael focuses on sourcing exceptional ingredients and treating them properly—which usually means simply. A salad truly becomes a meal, such as BLT Salad with Maple-Cured Bacon, as do pizzas, pastas, soups, and sandwiches. Snacks aren’t precious bits on toothpicks but hearty, eat-with-your-hands fare that can be mixed and matched, such as Caramelized Onion Dip with Thick-Cut Potato Chips and Crispy Polenta Fries with Spicy Ketchup. Side dishes are adventurous accompaniments that hold up mightily on their own, while the boldly flavored main dishes—from Grilled Wild Salmon Steak with Fennel Hash and Sweet Onion Sauce to Grilled Leg of Lamb with Salsa Verde—come in two sizes: large and extra large, for serving family-style at the table. From simple desserts that riff on classic childhood favorites and flavors, including Banana Toffee Panini, to Michael’s favorite drinks, you’ll have everything you need for the perfect dinner at home.

With seventy full-color photographs and abundant ingredient tips to help make the most of what’s freshest at the market, Michael’s Genuine Food is a guide you’ll return to time and time again for meals that will slip everyone into a state of genuine contentment.

Jerk from Jamaica by Ed Anderson

2007-04-01T00:30:00-05:00

Jerk from Jamaica Barbecue Caribbean Style
Written by Helen Willinsky
Photographed by Ed Anderson

Trade Paperback, 192 pages | Ten Speed Press | Cooking - Caribbean & West Indian; Cooking - Barbecue; Cooking - Meat | $18.99 | 978-1-58008-842-8 (1-58008-842-2)

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.

Island Cooking by Dunstan A. Harris

2003-06-24T00:30:00-05:00

Island Cooking Recipes from the Caribbean
Written by Dunstan A. Harris

Trade Paperback, 176 pages | Ten Speed Press | Cooking - Caribbean & West Indian | $14.95 | 978-1-58008-501-4 (1-58008-501-6)

In the bustling markets of the Caribbean islands, plaid-clothed vendors call out in singsong voices to advertise thick slices of pepper-strewn fish, warm fritters, and sweet coconut confections. Blending African, Indian, Chinese, and Amerindian influences, Caribbean cooking is as richly complex as the people who live there. In ISLAND COOKING, native Jamaican Dunstan A. Harris has collected a sampling of tantalizing spark-and-spice recipes from each region of the Caribbean. Try Chicken in Coconut Milk from Martinique; the French Caribbean'¬?s favorite Stuffed Crabs; a Blue Mountain Cocktail named for Jamaica'¬?s highest mountain range; or the ever-popular Sweet Potato Balls, adored by islanders everywhere. With more than 200 recipes and a glossary explaining island-specific ingredients, ISLAND COOKING brings a taste of the tropics home to your table. Authentic Caribbean cooking from a native Jamaican.Includes a glossary of island-specific ingredients and a directory of Caribbean food distributors.With more than 200 recipes for tropical tastes, including 40 refreshing and fruity drink recipes to round out the collection.

At Blanchard's Table by Robert Blanchard

2003-03-25T00:30:00-05:00

At Blanchard's Table A Trip to the Beach Cookbook
Written by Melinda Blanchard and Robert Blanchard
Photographed by Ben Fink

Hardcover, 224 pages | Clarkson Potter | Cooking - Caribbean & West Indian; Cooking - American - New England; Cooking - Entertaining | $32.50 | 978-0-609-61082-4 (0-609-61082-1)

The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.

Writing with the same humor and charm that made their first book such a success, Bob and Melinda share recipes drawn from their New England roots, their early years in the gourmet food business, and their life in the Caribbean. At Blanchard’s Table is a delectable collection of more than 160 recipes perfect for get-togethers of family and friends, illustrated with glorious photographs that reveal how lucky they are
to have homes in both Vermont and Anguilla.

Although the Blanchards’ restaurant gets rave reviews for the food, Melinda was never trained formally as a chef, so her recipes are for true homemade meals that are appealing and easy. Caribbean-influenced dishes like Calypso Chicken with Lime, Grilled Lobster Anguilla Style, and Jamaican Jerk Shrimp are complemented by New England–inspired fare such as Vermont Cheddar Soup, Balsamic-Glazed Veal Chops, and Vermont Picnic Ham Baked in Dark Beer.

Sections include Casual Starters, Soups, Salads and Dressings, Seafood, Meat, Pasta, Vegetables and Sides, Desserts, and Drinks. Throughout the book, there are dozens of mini-recipes that allow people in a hurry to toss together just a couple of ingredients for a quick and tasty dish. The Blanchards also offer expert cooking tips, as well as more delightful stories about some of their favorite Anguillians.

With simple, eclectic, and flavorful recipes—along with sound cooking advice, charming anecdotes, and the same warmth that made people fall in love with A Trip to the Beach—At Blanchard’s Table is truly a pleasure to cook from and nearly as enchanting as an actual trip to the beach.

Random House New Releases - Cooking - Caribbean & West Indian

Jerk from Jamaica by Ed Anderson

Jerk from Jamaica Barbecue Caribbean StyleWritten by Helen Willinsky Photographed by Ed Anderson

Michael's Genuine Food by Michael Schwartz

Michael's Genuine Food Down-to-Earth Cooking for People Who Love to EatWritten by Michael Schwartz

Jerk from Jamaica by Ed Anderson

Jerk from Jamaica Barbecue Caribbean StyleWritten by Helen Willinsky Photographed by Ed Anderson

Island Cooking by Dunstan A. Harris

Island Cooking Recipes from the CaribbeanWritten by Dunstan A. Harris

At Blanchard's Table by Robert Blanchard

At Blanchard's Table A Trip to the Beach CookbookWritten by Melinda Blanchard and Robert Blanchard Photographed by Ben Fink

Jerk from Jamaica Barbecue Caribbean Style
Written by Helen Willinsky
Photographed by Ed Anderson

Michael's Genuine Food Down-to-Earth Cooking for People Who Love to Eat
Written by Michael Schwartz

Jerk from Jamaica Barbecue Caribbean Style
Written by Helen Willinsky
Photographed by Ed Anderson

Island Cooking Recipes from the Caribbean
Written by Dunstan A. Harris

At Blanchard's Table A Trip to the Beach Cookbook
Written by Melinda Blanchard and Robert Blanchard
Photographed by Ben Fink