Sweet Hands: Island Cooking from Trinidad & Tobago

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

New
Paperback
2018
$17.62

New full color edition! 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 3rd edition of Sweet Hands has been completely revised and updated with numerous new color photos, over a dozen new recipes, and a fresh user-friendly design. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad's rich, fascinating history. Also includes a foreword by former New York Times food columnist Molly O'Neill.

Synopsis

New full color edition! 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 3rd edition of Sweet Hands has been completely revised and updated with numerous new color photos, over a dozen new recipes, and a fresh user-friendly design. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad's rich, fascinating history. Also includes a foreword by former New York Times food columnist Molly O'Neill.

$17.62

Save:$5.24 (23%)

Quantity

6 in stock

More Information

Format: Paperback
Pages: 288
Edition: 3
Publisher: Hippocrene Books
Published: 28 Aug 2018
ISBN 10: 0781813697
ISBN 13: 9780781813693

Media Reviews

an enjoyable acquisition for Caribbean cuisine novices and for those who were raised on the fare.
a tribute to Trinidad
A tender tribute to [the author's] father. A book filled with enticing recipes . . . Ganeshram conjures strong memories.

Author Bio

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.