The Real Jerk: New Caribbean Cuisine Paperback – October 1, 2002

I love Jamaican food especially jerk chicken and pork. This book is well written with a vast amount of recipes that will be enjoyed by anyone that feels the same as I do about caribbean cuisine. I do highly recommend this book to anyone and I don't feel that they will be disappointed.

I learned to make jerk chicken for a potluck at the Kensington Women's Club in London. This is a good primer.

The recipes are quite authenthic. The only thing that would enhance the book would be more photos showing exactly what the cuisine should look like when prepared.

Have given his as a gift time and time again to friends who want to learn how to make authentic Jamaican food.the author makes it easy o follow and fun to try. Highly recommended must try

The Real Jerk is my fave restaurant in Toronto. We live in Hawaii and whenever we hunger for authentic Jamaican food, we rely on this book to put together whole meals. We love that it offers advice on which recipes mix & match to make the ultimate meal, plus everything is super easy to cook. The ingredients are easy to shop for and don't have you hunting down obscure ingredients. You can pick up everything at the local supermarket. We've been to Jamaica and these recipes are as authentic as it gets. Definitely buy this book!

There are several cook books with good Jamaican recipe.The Real Jerk is one of the best, it is a most useful introduction to Jamaican cuisines and how best to cook and serve as well as providing information to those born of Jamaican parentage outside Jamaica.

Je suis extrêmement déçu. Il manque au moins 40 pages au livre. Le vendeur prétendait que le livre était lisible. Quelqu'un a arraché les recettes les plus intéressantes. C'est un ancien livre de bibliothèque qui doit avoir été dans les mains de dizaines de personnes. REAL JERK, c'est exactement ça! Mûr pour la poubelle!!!

What a wonderful book on lessons for Caribbean cooking! Have tried a few of the dishes. Well worth the purchaseNorma Nicholson

This is one of my favorite cookbooks