SUPERANNO Chef-journalist Ramin Ganeshram introduces readers to the rich, eclectic cuisine of her father's homeland, Trinidadawhere 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 a 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.Additionally, while I describe traditional cooking methods, I also give updated directions that make use of modern kitchen utensils and appliances. Another note before you begin: Certain spice mixtures are standard in the Trinidadian pantry.
|Author||:||Ramin Ganeshram, Jean-Paul Vellotti|
|Publisher||:||Hippocrene Books - 2005-10-31|