Cocktails or Real Jerk

Cocktails: Shaken and Stirred

Author: Douglas Ankrah

Giving insightful information on the tools of the barman's trade, the importance of ingredients including the base spirit and ice, innovative ways of topping off drinks, and technique to make that perfect cocktail.

Interesting textbook: Introducción a Contabilidad Financiera

Real Jerk: New Caribbean Cuisine, Vol. 1

Author:

There's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Carib-bean: distinct, bold flavors coming together to create an electric experience. Such is the case with The Real Jerk. This is new Caribbean cuisine, cooking borne out of tradition, steeped in history, and brought into a new world where styles and tastes fuse to become something entirely different.

The Real Jerk: New Caribbean Cuisine includes such favorite recipes as jerk chicken, curry goat, oxtail, shrimp creole, and ackee and codfish (Jamaica's national dish). There are also vegetarian dishes, a chapter with kids' favorites, desserts, soups and salads, and all things Caribbean.

Alongside the recipes and menu suggestions are stories about the tales behind the traditions, the history of the hearth, and anecdotes about Caribbean living, whether in the islands, or on the mainland, all surrounded by black-and-white photographs and illustrations, and full-color images of the best Caribbean cooking to be had this side of the islands.

Let The Real Jerk transport you to new Caribbean cuisine: a blend of tastes and cultures unlike any you've visited before.

Lily and Ed Pottinger are the proprietors of The Real Jerk, Toronto's premier Caribbean restaurant. They first opened the restaurant in 1984 and have since consistently topped "favorite" and "best of" lists.

Library Journal

The Real Jerk is the popular Caribbean restaurant that the Jamaican-born authors opened 20 years ago in Toronto. Their cookbook includes easy recipes for all the favorite restaurant dishes, from Jerk Chicken and its many variations to Fried Flying Fish to Coconut Creams. Recipe instructions are rather abbreviated, and a few of the recipes call for soup mixes or other convenience foods. However, that last spate of Caribbean cookbooks appeared a decade or so ago, so this would be suitable for larger collections. Copyright 2002 Cahners Business Information.

Table of Contents:

	Introduction
	Cooking Tips
	Sauces, Salsas, Dips, and Dressings
	Soups and Salads
	Fish
	Seafood
	Meat and Poultry
	Side Dishes
	Breads and Snacks
	Desserts
	Drinks
	Menu Ideas
	Glossary
	Index