In Jamaica, roadside vendors slow-cook their jerk-seasoned barbecue over charcoal pits. This cookbook shows how to bring that soul-satisfying food to the American kitchen. Jamaican Cooking is a life's work for Lucinda Scala Quinn, who has spent the last 20 years travelling to Jamaica. She's written 150 recipes for everything from jerk-flavored chicken and patties to boldly-flavored fish and seafood dishes, soups, stews, breakfasts, drinks, and desserts. In addition to making this authentic cuisine simple enough for home cooks, she sets the Jamaican mood and spirit with tales of her travels and evocative black-and-white photographs throughout. Jamaican Cooking, which is influenced by the cuisines of Africa, East India, Creole, Mexico, and even Asia, is a must for adventurous food lovers.