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Sweet Hands: Island Cooking from Trinidad & Tobago, 20th Anniversary edition

Ramin Ganeshram
€27.50
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20th Anniversary edition
A01=Ramin Ganeshram
accras
Africa
African
authentic
Author_Ramin Ganeshram
bake and shark
black cake
British
callaloo
Caribbean
Caribbean travel
Carnival
Category=WB
Category=WBN
Chaz Brown
China
Chinese
coconut cake
colonial
colonialism
colony
cook Caribbean
cookbook
cookbook memoir
cookery
cooking
Cooking with Coconut
creole
cuisine
culinary
culture
curry
doubles
easy-to-use
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
ethnic cuisine
family story
flavorful
forthcoming
glossary
hands
heritage
history
indentured
index
India
Indian
ingredients
international
island
island cooking
Islands Magazine
Latin American
legacy
Mollie O'Neill
multicultural
narratives
photos
Ramin Ganeshram
recipe
roti
sidebars
slavery
spicy
stories
street food
sweet
sweet hands
Syria
Syrian
techniques
The General's Cook
Tobago
Tobagonian
traditional
travel
Trini
Trini food
Trinidad
Trinidad & Tobago
Trinidadian
visit Trinidad
West Indian
West Indies

Product details

  • ISBN 9780781814652
  • Dimensions: 177 x 228mm
  • Publication Date: 08 Oct 2026
  • Publisher: Hippocrene Books Inc.,U.S.
  • Publication City/Country: US
  • Product Form: Paperback
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Description

The essential cookbook for Trinidad & Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine!

“As twenty years of successful publication has proven: the importance of this book cannot be overstated—for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture.”

—Chef Chaz Brown (from the foreword)

“In Trinidad, the best compliment a cook can hope for is to be told he or she has ‘sweet hands.’ It means the person is so talented in the kitchen that anything he or she makes—from a sandwich to a seven-course meal—is like manna from the gods.”—from the Introduction

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

This new 20th anniversary edition has been completely updated with an introduction to Trinidad’s rich, fascinating history; 180 user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture.

Sample recipes:

  • Accras
  • Doubles
  • Meat Patties
  • Shark & Bake
  • Tamarind Fish
  • Mango Curry
  • Buss-Up Shut
  • Black Cake
  • Stewed Oxtails
  • Benne Seed Chutney
About Ramin Ganeshram
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. Chaz Brown is currently the Executive Chef at Garces Group and the Founder of Soul of the Space, a restaurant consulting service. Previously, Chaz has worked as a Chef de Cuisine at Fatty Crab and Union Trust Steakhouse. Chaz has also worked as a Producer at Leopard Films and participated as a contestant on Bravo TV's Top Chef. Chaz holds a B.S. in Culinary Arts from the French Culinary Institute.

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