Sweet Hands: Island Cooking from Trinidad and Tobago (Paperback)

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ITEM# 12404611
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    Sweet Hands: Island Cooking from Trinidad and Tobago (Paperback)
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    SUPERANNO Chef-journalist Ramin Ganeshram introduces readers to the rich, eclectic cuisine of her father’s homeland, Trinidad—where African, Indian, Chinese and British culinary influences come together in a unique blend. Updated with new recipes, a de...

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    ITEM#: 12404611

    SUPERANNO Chef-journalist Ramin Ganeshram introduces readers to the rich, eclectic cuisine of her father’s homeland, Trinidad—where African, Indian, Chinese and British culinary influences come together in a unique blend. Updated with new recipes, a detailed travel section for visitors to Trinidad & Tobago, a foreword by New York Times columnist Molly O’Neill and stunning color photos, this collection of 175 recipes will appeal to any enthusiast of Caribbean cuisine and culture. Original.

    Specs

    ISBN 9780781812504
    Genre COOKING / Regional & Ethnic / Caribbean & West Indian
    Format Paperback
    Pages 265
    Publisher Date 2010-07-19 00:00:00.0
    Publisher Hippocrene Books
    Copyright Year 2010
    Height 10.0 in
    Wdth 7.0 in
    Thickness 1.0 in
    Unit weight 1.55 lb
    Language English
    Subtitle Island Cooking from Trinidad and Tobago
    Edition Number 2
    Audience General/trade
    Authors Ganeshram, Ramin

    Product Reviews


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    • Good food!

      I really like this cookbook and needed to add something new to our dinners. I made the coconut bread and it was simple, yet delicious. I look forward to making many of the dishes.

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    • appropriate, for the books contents

      I have over a hundred cookbooks, some costing as much as $50 and as little as .25 cents. This book is right up there with the higher priced ones and cost a lot less. I already have several books on Caribbean cooking, but the difference in this book are the stories that accompany some of the recipes, they make preparing the recipe a much more anticipated venture. I would receomment this book, because it is not bogged down with ingredients hard to come by, but I would have appreciated it even more if names of some of the ingredients had been accompanied by the U.S. equivalents.

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