Lucinda's Authentic Jamaican Kitchen (精装)
点此进入淘宝搜索页搜索分類: 图书,进口原版书,Cooking, Food & Wine（烹调，食品与酒类）,Regional & International（地区性与国际性）,Caribbean & West Indian,
品牌: Lucinda Scala QuinnQuentin Bacon
基本信息出版社:JOHN WILEY & SONS INC (2006年3月1日)精装:128页ISBN:0471749354条形码:9780471749356产品尺寸及重量:20.5 x 18.7 x 1.7 cm ; 545 gASIN:0471749354
商品描述内容简介The cohost of the PBS series Everyday Food unlocks the secrets of Jamaican cooking in a gorgeous, gifty full-color package Where classic Jamaican foods like "jerk" chicken were once unknown to American consumers, today Caribbean food products and restaurants are increasingly familiar and popular. Now this cookbook shares Jamaica's authentic cooking styles, exciting flavor combinations, and lively spirit of island culture. It's filled with soul-satisfying recipes that are easy to make, beautiful food and atmospheric photos, and vivid descriptions of Jamaica's roadside vendors, jerk stops, and other scenes-a must for Caribbean food lovers and culinary adventurers. Lucinda Scala Quinn (New York, NY) leads the food department of Martha Stewart Living, Wedding, and Kids magazines, and cohosts the new PBS series Everyday Food. She travels regularly to Jamaica to pursue her passion for Jamaican food.媒体推荐If you've ever strolled down Jamaica's Boston Beach and enjoyed jerk chicken fresh from the grill, crispy festival bread, and a Red Stripe beer...or stopped at a street corner stand in Kingston for a spicy beef patty and a ginger beer...or sat down to a meal of ackee and salt cod in Port Royal...then you know what real Jamaican cooking is all about. This beautiful little cookbook lets you re-experience the authentic flavors of Jamaica-or taste them for the first time if you've never been lucky enough to visit the island yourself. Lucinda Scala Quinn first went to Jamaica when she was two years old and has been returning ever since to sample the food and discover the secrets of real Jamaican cooks-the jerk pit masters, the roadside chefs, and the fish shack proprietors who preserve the true traditions of the Jamaican kitchen. In this book, Quinn shares more than fifty real Jamaican recipes for snacks, main dishes, desserts, and drinks-everything you need to create an authentic Caribbean feast in your own kitchen. You can start off with Coconut Shrimp and spicy dipping sauce, delicious Codfish Fritters (a.k.a. Stamp and Go), or a rich Pumpkin Soup served with dumplings called spinners. Then settle down to a soul-satisfying plate of Jerk Pork and Johnny Cakes, Curry Chicken with Mango Chutney, or Steamed Fish with yellow yam and bammy. You can wash it all down with Rum Punch, Pineappleade, or homemade Ginger Beer-and finish up with heavenly Coconut Cream Pie, Baked Bananas, or Bread Pudding with Rum Sauce. Throughout the book, Quinn interweaves anecdotes of memorable Jamaican meals and the fascinating people who prepare them. She includes evocative black-and-white photographs of Jamaican life to get you in an easygoing, island frame of mind, along with dozens of gorgeous color photographs to whet your appetite. With her authentic recipes, a banana daiquiri, and a little reggae music, you'll be off to Jamaica in no time.
