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Original Essays | November 9, 2009
By Jesse Bullington
I don't believe in evil. It's a word I use, certainly, because words are shortcuts and we all take the short way round from time to time, but that's...
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Other titles in the Hippocrene Cookbook Library series:
- A Ligurian Kitchen: Recipes and Tales from the Italian Riviera
- A Pied Noir Cookbook: French Sephardic Cuisine from Algieria
- A Swedish Kitchen: Recipes and Reminiscences
- A Vietnamese Kitchen: Treasured Family Recipes
- Aprovecho: A Mexican-American Border Cookbook
- Argentina Cooks Expanded Edition
- Brazil
- Cuisines of the Alps: Recipes, Drinks, and Lore from France, Switzerland, Liechtenstein, Italy, Germany, Astria, and Slovenia
- Estonian Tastes & Traditions
- Flavors of Slovenia: Food and Wine from Central Europe's Hidden Gem
- Mexican Culinary Treasures: Recipes from Maria Elena's Kitchen
- Nile Style: Egyptian Cuisine and Culture: Ancient Festivals, Significant Ceremonies, and Modern Celebrations (Hippocrene Cookbooks)
- Polish Holiday Cookery and Customs
- Simple Laotian Cooking
- Spoonfuls of Germany: Culinary Delights of the German Regions in 160 Recipes
- Taste of Haiti Expanded Edition
- Tastes from a Tuscan Kitchen
- Tasting Chile: A Celebration of Authentic Chilean Foods and Wines (Cookbooks)
- Teste of Nepal
- The English Country Kitchen
- The Kerala Kitchen: Recipes and Recollections from the Syrian Christians of South India (Hippocrene Cookbooks)
- The Middle Eastern Kitchen
Sweet Hands: Island Cooking from Trinidad and Tobago
by Ramin Ganeshram
Synopses & Reviews The Caribbean nation of Trinidad & Tobago is more widely known as a vacation destination than for its cuisine. It was a British colony from 1779 until 1962, and in those early colonial years its population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 13 years and has written about food for
Product Details
- ISBN:
- 9780781811255
- Subtitle:
- Island Cooking from Trinidad & Tobago
- Publisher:
- Hippocrene Books
- Photographer:
- Vellotti, Jean-Paul
- Author:
- Ganeshram, Ramin
- Subject:
- General
- Subject:
- Cookery
- Subject:
- Trinidad and tobago
- Subject:
- Cookery, Trinidadian.
- Subject:
- Cookery - Trinidad and Tobago
- Edition Description:
- Hardcover
- Series:
- Hippocrene Cookbook Library
- Publication Date:
- March 2006
- Binding:
- Hardcover
- Language:
- English
- Illustrations:
- Y
- Pages:
- 247
- Dimensions:
- 10.34x7.30x.96 in. 1.73 lbs.
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