The Real Taste of Jamaica
SynopsisPlot
Taste native cuisine prepared by local housewives, cooks, restauranteurs and roadside `Jerkies` that food lovers savour all over the world. First published in the Carribbean by Jamaica`s top independent publisher, Ian Randle Publishers, THE REAL TASTE OF JAMAICA was brought to North America by Warwick Publishing in 1996. Four years and five reprints later, Warwick and Randle have collaborated to develop additional material on traditional Jamaican cuisine and regional variations to dishes that round out the flavor of this amazing and original book. In addition, new photography by well-known Jamaican-Canadian food photographer Ray Chen illustrates this revised new edition.
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About this book
The Real Taste of Jamaica is a cookbook by Enid Donaldson that collects recipes rooted in the island's home kitchens, professional restaurants, and roadside jerk stalls. The dishes draw on traditions shaped by the cooks who prepare them daily, from local housewives to seasoned restaurateurs. Donaldson treats Jamaican food as a living practice rather than a fixed set of instructions, and the book reflects regional variations across the island.
First published in the Caribbean by Ian Randle Publishers, the book was later brought to the North American market by Warwick Publishing in 1996. A revised edition followed after five reprints, with the two publishers collaborating to expand the content. That edition added material on traditional Jamaican cuisine and regional differences between dishes. New food photography by Ray Chen, a Jamaican-Canadian photographer, accompanied the updated text.
The cookbook covers a range of preparations that have traveled well beyond Jamaica, including jerk cooking, which originated as a method of seasoning and slow-smoking meat. By grounding its recipes in everyday practice rather than formal restaurant culture, the book documents how Jamaican flavors are maintained and adapted by the people closest to them.
