Sweet Hands: Island Cooking from Trinidad & Tobago

Product Description 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 over 175 recipes, a section of color photos, and a foreword by New York Times food columnist Molly O'Neill. Review "Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram is a good cookbook specializing in TnT dishes." --Lonely Planet Guides, Destination Caribbean About the Author Ramin Ganeshram a journalist and chef who writes about food, culture, and history in cookbooks, fiction and essays for adults and kids. Her other cookbooks include Cooking with Coconut, FutureChefs, America I Am: Pass It Down Cookbook, and Stir It Up, a YA novel. Foreword by Molly O'Neill: 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 has appeared in many national magazines, and she is the author of three cookbooks, including the award-winning "The New York Cookbook". She lives in New York City.