Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition: Island Cooking from Trinidad & Tobago

by Ramin Ganeshram, Molly O'Neill (Foreword by)

Overview

“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’Neill

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian and British culinary influences come together in a unique blend.

This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history.

Sample recipes:

• Accras
• Doubles
• Meat Patties
• Shark & Bake
• Tamarind Fish
• Mango Curry
• Paratha Roti
• Black Cake
• Guava Jam

Product Details

ISBN-13:	9780781813693
Publisher:	Hippocrene Books, Inc.
Publication date:	08/28/2018
Edition description:	3rd ed.
Pages:	288
Product dimensions:	6.90(w) x 8.90(h) x 0.50(d)
Age Range:	1 - 18 Years

About the Author

Ramin Ganeshram was born in New York City to a Trinidadian father and Iranian mother. She is a journalist and professional chef trained at the Institute of Culinary Education, and author of several cookbooks including Future Chefs (IACP Cookbook Award winner) and Cooking with Coconut which won an Honorable Mention in the Readable Feast Awards in 2017. Her writing has been featured in the New York Times, Newsday, Saveur, Gourmet, Bon Appetit, and on epicurious.com, as well as National Geographic Traveler, Forbes Traveler, and many other publications. Ganeshram has appeared as a judge on the Food Network’s Throwdown! with Bobby Flay.

For a decade, Molly O'Neill was the food columnist for The New York Times Magazine and the host of the PBS series Great Food. Her work appeared in many national magazines, and authored three cookbooks, including the award-winning The New York Cookbook.

Table of Contents

Acknowledgments ix

Foreword Molly O'Neill xi

Introduction 1

Traveling To T&T 5

Breakfasts 17

Soups, Street Foods & Small Bites 35

Meats, Poultry & Fish 77

Vegetables & Rice 121

Breads 171

Sweets & Desserts 199

Spice Blends, Pickles, Sauces & Jams 251

Beverages 273

Glossary 297

Index 301

About the Author 307