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Sweet Hands

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces the reader to a beautiful nation with a rich and eclectic cultural heritage. African, Indian, Chinese, and British culinary influences come together in a unique Trinidadian blend. Shrimp Creole and Beef Stew with Dumplings are familiar dishes with island twists, while Baigan Chokho (Roasted Eggplant), Channa Aloo (Stewed Potatoes and Chickpeas), and a rich Black Cake are sure to be new favourites. Features: Foreword by renowned New York Times food columnist Molly O'Neill; Glossary of terms and resource section for finding ingredients; Updated with new recipes and a detailed travel section for visitors to Trinidad and Tobago; 175 recipes adapted for the North American kitchen; 16-page colour photo insert.
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About the Author

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.

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