Curry, Callaloo & Calypso

Curry, Callaloo & Calypso

by Wendy Rahamut
     
 

Realizing that globalization and foreign influences could dilute her country's local cuisine, Wendy's latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her country's indigenous foods "by way of old and new recipes for present and future generations." In her introduction to the gastronomic delights in the pages

Overview

Realizing that globalization and foreign influences could dilute her country's local cuisine, Wendy's latest culinary offering, Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago, showcases her country's indigenous foods "by way of old and new recipes for present and future generations." In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobago's Indian, African, European and Chinese population come to be reflected in a cuisine that is "bold, explosive in flavor, eclectic and addictive." Wendy Rahamut is a cookbook author, freelance food consultant and food stylist. She is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors.

Product Details

ISBN-13:
9780230038578
Publisher:
Macmillan Caribbean
Publication date:
11/01/2011
Pages:
368
Product dimensions:
8.20(w) x 10.50(h) x 1.10(d)

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