SWEET HANDS : ISLAND COOKING....physically counted

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Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad¹s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago¹s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is ...
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Overview

Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad¹s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago¹s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Sweet hands: Island Cooking from Trinidad & Tobago includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life. Portions of this book's proceeds will go to America's Second Harvest to benefit victims of Hurricane Katrina.
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Editorial Reviews

New York Daily News
Sweet Hands is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare.
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Product Details

  • ISBN-13: 9780781811255
  • Publisher: Hippocrene Books, Inc.
  • Publication date: 3/17/2006
  • Series: Hippocrene Cookbook Library
  • Pages: 247
  • Product dimensions: 7.20 (w) x 10.10 (h) x 1.00 (d)

Meet the Author

Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 13 years and has written about food for Bon Appetit, Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications. A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master¹s degree from Columbia University.
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted May 30, 2006

    A wonderful book...

    Sweet Hands made me feel like I knew Ramin's family personally. Reading the book was as much of a treat as the amazing recipes I found. I highly recommend it!

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  • Anonymous

    Posted January 10, 2010

    No text was provided for this review.

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