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
Rezensionen / Stimmen
"a tribute to Trinidad"--Miami Herald "an enjoyable acquisition for Caribbean cuisine novices and for those who were raised on the fare."--New York Daily News " . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes." - Molly O'Neill
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 229 mm
Breite: 178 mm
Dicke: 38 mm
ISBN-13
978-0-7818-1465-2 (9780781814652)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
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.
Autor*in
Vorwort
Fotografien
