“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’Neill
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 edition has been completely revised and updated with numerous 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.
Sample recipes:
- Accras
- Doubles
- Meat Patties
- Shark & Bake
- Tamarind Fish
- Mango Curry
- Paratha Roti
- Black Cake
- Guava Jam
Over de auteur
For a decade, Molly O’Neill was the food columnist for The New York Times Magazine and the host of the PBS series Great Food. Her work appeared in many national magazines, and authored three cookbooks, including the award-winning The New York Cookbook.
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