Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition
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A01=Ramin Ganeshram
A23=Molly O'Neill
accras
African
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black cake
Caribbean
Caribbean travel
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Category1=Non-Fiction
Category=WBN
Chinese
coconut cake
cooking
Cooking with Coconut
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culinary
curry
Delivery_Delivery within 10-20 working days
doubles
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Islands Magazine
Language_English
Mollie O'Neill
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Price_€10 to €20
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Ramin Ganeshram
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The General's Cook
Tobago
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Product details
- ISBN 9780781813693
- Dimensions: 177 x 228mm
- Publication Date: 11 Oct 2018
- Publisher: Hippocrene Books Inc.,U.S.
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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“ . . . 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
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.
