The Real Jerk: New Caribbean Cuisine

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.

The other day I went through my cookbooks, to see if I could weed some out, because I have too many to mention. It's hard getting rid of a cookbook, especially one with a few recipes in it that you've come to love. But I've scanned the recipes I need to keep forever into my MacBook. However, there were an even dozen I couldn't part with. These are books I turn to time and time again, even though I consider myself somewhat of a gourmet chef. THE REAL JERK is one of the books I kept. Okay, so Lily and Ed's book is based on the recipes they serve up in their Toronto restaurant and not on, say, the recipe for doubles you might find a vendor selling at the outdoor Port of Spain vegitable market. So maybe this is Caribbean cuisine served up nouville with a Canadian twist, that's okay, because the meals made from this book are simply to die for. For example, I'm not a big fan of mussels, but the "Mussels in Coconut Sauce on page 74 of this delightful book will simply curl your toes, they are so good. And if you've ever wanted a recipe for flying fish (I know I have), then there is the author's "Fried Flying Fish" dish on page 61, ummmm, ummmm good. One recipe I've used quite a lot, because it's my hubby's favorite starter, is the "Crunchy Shrimp Salad" on page 41. It is so easy to do and it tastes divine. And if you follow the shrimp salad with a main course which includes the "Honey-Glazed Baby Back Ribs" on page 83, you'll have a meal which will make any man swoon and I know, because I've made hubby Dub swoon a lot. Review submitted by Captain Katie Osborne

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!

Lily and Ed Pottinger own and operate The Real Jerk, a premier Caribbean restaurant in Toronto, Canada. In The Real Jerk: New Caribbean Cuisine, the Pottinger's draw from their more than eighteen years of experience to compiled list of helpful cooking tips, as well as recipes from sauces, salsas, dips, and dressings. Then they go on to showcase outstanding recipes for fish and seafood, meat and poultry, side dishes, breads and snacks, drinks and desserts. Of special interest is a section devoted to Menu Ideas. From Cool & Creamy Carrot Salad; Mashed Coco & Codfish; Jamaican Pot Roast; and Stewed Cow's Foot; to Sweet Potato Balls; Baked Bananas; Easter Spice Buns; Coconut Pudding Surprise; and Ginger Beer, The Real Jerk: New Caribbean Cuisine is a welcome and highly recommended addition to multi-cultural and ethnic cookbook collections.

The Jerk phenomenon in Toronto started at this sunny little place on the corners of Broadview Avenue and Queen Street East. True to the original recipes all these years later, Ed & Lily Pottinger create the best darn jerk around! The cookbook really shines in its inspiration for home cooks. Simple and quick, sizzling and fiesty!