The creation of a New York City-born journalist and chef whose father’s forebears were indentured servants brought to these islands from India. The book is peppered with historical detail and childhood memories, with a bit of travel guide thrown in. Recipes for classic dishes such as Doubles, Corn Pie and the Christmastime treat Black Cake sit alongside dishes that show the heritage of Chinese and Arabic communities. And the title? To tell a Trinidadian cook that they have ‘sweet hands’ is to praise their unsurpassed cooking skills, the author tells us.
from the publisher
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 and British culinary influences come together in a unique blend. Includes more than 175 recipes, a section of color photos, and a foreword by the late New York Times food columnist Molly O'Neill.
June is Caribbean-American Heritage Month, and 2022 marks its 15th anniversary. There’s no better time than this month to get familiar with dishes you may not have yet tried from the Caribbean islands.
The food of the West Indies and the Caribbean fuses ingredients and influences from around the globe and across time periods. The seven cookbooks in our collection will take your palate on a cook’s tour all around the region.
Food is a gateway to human emotion, believes Ramin Ganeshram, the New York City-born journalist, historian, and author. As a child, Ganeshram learned to cook “by osmosis” as her Trinidad-born father wove stories as he chopped, stirred and kneaded. As well as learning to cook, she learned the importance of food as a medium for telling ourselves and others about who we are, and where we come from.