SWEET HANDS : ISLAND COOKING....physically counted

SWEET HANDS : ISLAND COOKING....physically counted

by Ramin Ganeshram
     
 

Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad�s 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 & Tobago�s population grew…  See more details below

Overview

Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad�s 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 & Tobago�s 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.

Product Details

ISBN-13:
9780781811255
Publisher:
Hippocrene Books, Inc.
Publication date:
03/17/2006
Series:
Hippocrene Cookbook Library
Pages:
247
Product dimensions:
7.20(w) x 10.10(h) x 1.00(d)

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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 master�s degree from Columbia University.

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