When asked about the spontaneity of Caribbean cooks, Wendy Rahamut says: "We do not really cook from recipes, as such. Many cooks prepare recipes handed down from generations, and these are embedded in the memories of each cook". Realising that globalisation and foreign influences could dilute her country's local cuisine, Wendy's latest culinary offering "Curry, Callaloo and Calypso: The Real Taste of Trinidad & Tobago" showcases her country's indigenous foods by way of old and new recipes for present and future generations. The book is divided into ten sections of recipes with helpful short explanations: Sweet and Savory Breads; Cakes, Pastries, Desserts and Ice Creams; Fish and Seafood; Snacks and Indian Delicacies; Rice, Coo Coo, Provisions and Dumplings; Meats, Soups, Souses, Salads and Vegetables; Chutneys and Peppersauces; Drinks; and, Confections, Jams and Jellies. The dishes are beautifully illustrated in full-colour, and the book is also peppered by striking images of Trinidad and Tobago.
Sprache
Verlagsort
Maße
Höhe: 272 mm
Breite: 208 mm
Dicke: 25 mm
Gewicht
ISBN-13
978-0-230-03857-8 (9780230038578)
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
Wendy Rahamut has been seriously cooking Caribbean food for the past 15 years. Today in addition to being a cookbook author, freelance food consultant, and food stylist, she is also the weekly food writer for the Trinidad Guardian newspaper and is the Editor-in-Chief of Caribbean Gourmet magazine, She owns and operates the Wendy Rahamut School of Cooking, and is the host of her long standing weekly television cooking show entitled, Caribbean Flavors since 1998. She has appeared on TFN's Planet Food Caribbean (The Food Network, USA). Wendy Rahamut's Caribbean Flavours and Modern Caribbean Cuisine are also published by Macmillan Caribbean.
