Back By Popular Demand!

More Down To Earth Jamaican Cooking is the natural successor to my first cookbook, Down-to-Earth Jamaican Cooking, which was published in 1996, quickly sold out and has been out of print since 1997.

For my new book I've kept the focus the same - simple, nutritious, economical, and uniquely flavourful.

Over 150 pages of mouthwatering recipes!

From cocktails to punches - this new and revised collection of recipes includes buttercup squash stuffed with mouth-watering curried chicken; tempt your taste buds with hot and spicy jerk meat; the exotically delicious salmon steak marinated in jerk sauce and cooked on cedar plank; the tantalizing taste of shrimp and papaya matrimony nestled on a bed of fluffy cooked rice; the luscious Jamaican black cake, and Jamaican aromatic coffee. These classic recipes are easy to follow, adapted to the North American kitchen, and are for every season