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The Real Jerk: New Caribbean Cuisine - 9781551521152, Lily Pottinger, paperback
USD6,13
Aproximadamente5,22 EUR
Estado:
Aceptable
Libro con un desgaste evidente. La tapa puede tener algunos desperfectos, pero el libro está entero. La encuadernación puede estar ligeramente deteriorada, pero mantiene su integridad. Es posible que tenga anotaciones en los márgenes, texto subrayado o resaltado, pero conserva todas las páginas y no tiene ningún desperfecto que dificulte su lectura o comprensión. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección.
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Gratis Standard Shipping.
Ubicado en: Arlington, Texas, Estados Unidos
Entrega:
Entrega prevista entre el jue. 9 oct. y el mié. 15 oct. a 94104
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30 días para devoluciones. El comprador paga el envío de la devolución..
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N.º de artículo de eBay:286058193414
Última actualización el 26 sep 2025 19:53:40 H.EspVer todas las actualizacionesVer todas las actualizaciones
Características del artículo
- Estado
- ISBN
- 9781551521152
Acerca de este producto
Product Identifiers
Publisher
Arsenal Pulp Press
ISBN-10
1551521156
ISBN-13
9781551521152
eBay Product ID (ePID)
2259447
Product Key Features
Book Title
Real Jerk : New Caribbean Cuisine
Number of Pages
192 Pages
Language
English
Publication Year
2002
Topic
Regional & Ethnic / Caribbean & West Indian
Illustrator
Yes
Genre
Cooking
Format
Trade Paperback
Dimensions
Item Height
0.6 in
Item Weight
15.7 Oz
Item Length
9.7 in
Item Width
7.5 in
Additional Product Features
Intended Audience
Trade
Dewey Edition
21
Reviews
Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. -Canadian Living, What's best is the book often suggests which dish works well with others, allowing you to create entire meals #8211 a very smart touch. . . Toronto Star, Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. _Canadian Living, Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. (Canadian Living), What's best is the book often suggests which dish works well with others, allowing you to create entire meals_a very smart touch. . . _Toronto Star, What's best is the book often suggests which dish works well with others, allowing you to create entire meals--a very smart touch. . . --Toronto Star, Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. —Canadian Living, What's best is the book often suggests which dish works well with others, allowing you to create entire meals—a very smart touch. . . —Toronto Star, What's best is the book often suggests which dish works well with others, allowing you to create entire meals—a very smart touch. . . —Toronto Star, Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. —Canadian Living, What's best is the book often suggests which dish works well with others, allowing you to create entire meals-a very smart touch. . . -Toronto Star, Favourite Caribbean recipes from the proprietors of the famed, eponymous Toronto restaurant. --Canadian Living
TitleLeading
The
Dewey Decimal
641.5/09713/541
Synopsis
There's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Caribbean: distinct, bold flavours 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 favourite 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 favourites, 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. Not to mention black and white photographs and illustrations, and sixteen full-colour 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. Now in its 4th printing!, UPDATE: 3rd printing now available. There's a Jamaican phrase, "Out of many, one people," that is reflected in the style of cooking from the Caribbean: distinct, bold flavours 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 favourite 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 favourites, 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. Not to mention black and white photographs and illustrations, and sixteen full-colour 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. Now in its 2nd printing., 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.
LC Classification Number
TX716
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