Sweet Hands: Island Cooking from Trinidad & Tobago, 20th Anniversary edition Island Cooking from Trinidad & Tobago

<p><span><b><i>The essential cookbook for Trinidad & Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine!</i></b></span></p><p></p><p><b><span>“As twenty years of successful publication has proven: the importance of this book cannot be overstated</span><span>—for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture.”</span></b></p><p><span><b>—Chef Chaz Brown (from the foreword)</b></span></p><p></p><p><span>“In Trinidad, the best compliment a cook can hope for is to be told he or she has ‘sweet hands.’ It means the person is so talented in the kitchen that anything he or she makes—from a sandwich to a seven-course meal—is like manna from the gods.”—from the Introduction</span></p><p></p><p><span>Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram invites readers to explore the cuisine of Trinidad & Tobago, where Indigenous, African, Indian, Chinese, Syrian, Spanish and British culinary influences come together in a unique blend.</span></p><p></p><p><span>This new 20th anniversary edition has been completely updated with an introduction to Trinidad’s rich, fascinating history; </span><span>180</span><span> user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture. </span></p><p></p><p><b><span>Sample recipe</span><span>s:</span></b></p><p></p><ul><li><span>Accras</span></li><li><span>Doubles</span></li><li><span>Meat Patties</span></li><li><span>Shark & Bake</span></li><li><span>Tamarind Fish</span></li><li><span>Mango Curry</span></li><li><span>Buss-Up Shut</span></li><li><span>Black Cake</span></li><li><span>Stewed Oxtails</span></li><li><span>Benne Seed Chutney</span></li></ul><p></p><p><span><br></span></p><p></p>