Sweet hands: Island Cooking from Trinidad & Tobago
by Ramin Ganeshram
Photographs by Jean-Paul Vellotti
Hippocrene
October 2005
$29.95/Hardcover
ISBN: 0-7818-1125-2
Sweet Hands:
Island Cooking from Trinidad & Tobago
by Ramin Ganeshram
photographs by Jean-Paul Vellotti
Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles.
The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.
Trinidad and Tobago was a British colony from 1779 until 1962.
During those years, the population there grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves.
Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. SWEET HANDS: Island Cooking From Trinidad & Tobago includes these dishes, as well as many others, including:
Shrimp Creole
Beef Stew with Dumplings
Ginger Beer
Pelau
Dad’s Curried Chicken
Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake.
Stunning photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
About the Author
Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother.
She has been a journalist for 13 years and has written about food for Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications.
A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master’s degree from Columbia University.
by Ramin Ganeshram
Photographs by Jean-Paul Vellotti
Hippocrene
October 2005
$29.95/Hardcover
ISBN: 0-7818-1125-2
Sweet Hands:
Island Cooking from Trinidad & Tobago
by Ramin Ganeshram
photographs by Jean-Paul Vellotti
Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles.
The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.
Trinidad and Tobago was a British colony from 1779 until 1962.
During those years, the population there grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves.
Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. SWEET HANDS: Island Cooking From Trinidad & Tobago includes these dishes, as well as many others, including:
Shrimp Creole
Beef Stew with Dumplings
Ginger Beer
Pelau
Dad’s Curried Chicken
Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake.
Stunning photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
About the Author
Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother.
She has been a journalist for 13 years and has written about food for Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications.
A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master’s degree from Columbia University.
The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage.
Posted by: Term papers | 01/02/2010 at 02:37