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 and British culinary influences come together in a unique blend. Includes over 175 recipes, a section of color photos, and a foreword by New York Times food columnist Molly O'Neill.
Sprache
Verlagsort
Produkt-Hinweis
Maße
Höhe: 254 mm
Breite: 177 mm
Gewicht
ISBN-13
978-0-7818-1250-4 (9780781812504)
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Schweitzer Klassifikation
Ramin Ganeshram, the daughter of a Trinidadian father and an Iranian mother, is a professionally trained chef, journalist, and teacher. She holds degrees from the Institute for Culinary Education in New York City and Columbia University. Her writing has appeared in Saveur, Bon Appetit, Gourmet, Four Seasons, Cooking Light, and Newsday among many other publications. She resides on Long Island, New York.
