Sweet Hands: Island Cooking from Trinidad and Tobago

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Sweet Hands: Island Cooking from Trinidad and Tobago Overview

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces the reader to a beautiful nation with a rich and eclectic cultural heritage. African, Indian, Chinese, and British culinary influences come together in a unique Trinidadian blend. shrimp creole and beef stew with dumplings are familiar dishes with island twists, while baigan chokho (roasted eggplant), channa aloo (stewed potatoes and chickpeas), and a rich black cake are sure to be new favourites. It features foreword by renowned "New York Times" food columnist Molly O'Neill, and a glossary of terms and resource section for finding ingredients. It is updated with new recipes and a detailed travel section for visitors to Trinidad and Tobago. It includes 175 recipes adapted for the North American kitchen, and a 16-page colour photo insert.