Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition

Island Cooking from Trinidad & Tobago

AvRamin Ganeshram

Häftad, Engelska, 2018

223 kr

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Beskrivning

>“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’NeillInspired 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 designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history.Sample recipes: AccrasDoublesMeat PattiesShark & BakeTamarind FishMango CurryParatha RotiBlack CakeGuava Jam

Produktinformation

Utgivningsdatum:2018-10-11
Mått:177 x 228 x 20 mm
Vikt:696 g
Format:Häftad
Språk:Engelska
Antal sidor:288
Upplaga:3
Förlag:Hippocrene Books Inc.,U.S.
Medarbetare:Molly O'Neill
ISBN:9780781813693

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Mer om författaren

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. 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.