{"product_id":"sweet-hands-island-cooking-from-trinidad-tobago-20th-anniversary-edition-island-cooking-from-trinidad-tobago","title":"Sweet Hands: Island Cooking from Trinidad \u0026 Tobago, 20th Anniversary Edition: Island Cooking from Trinidad \u0026 Tobago","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"a tribute to Trinidad\"-- \n\u003ci\u003eMiami Herald\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"an enjoyable acquisition for Caribbean cuisine novices and for those who were raised on the fare.\"--New York Daily News\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.\" ― Molly O'Neill\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003eThe essential cookbook for Trinidad \u0026amp; Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine!\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"As twenty years of successful publication has proven: the importance of this book cannot be overstated--for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture.\"\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e--Chef Chaz Brown (from the foreword)\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\"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 \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eInspired by memories of her father and her own experiences on the islands, Ramin Ganeshram invites readers to explore the cuisine of Trinidad \u0026amp; Tobago, where Indigenous, African, Indian, Chinese, Syrian, Spanish and British culinary influences come together in a unique blend. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eThis new 20th anniversary edition has been completely updated with an introduction to Trinidad's rich, fascinating history; 180 user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eSample recipes: \u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAccras\u003c\/li\u003e\n\u003cli\u003eDoubles\u003c\/li\u003e\n\u003cli\u003eMeat Patties\u003c\/li\u003e\n\u003cli\u003eShark \u0026amp; Bake\u003c\/li\u003e\n\u003cli\u003eTamarind Fish\u003c\/li\u003e\n\u003cli\u003eMango Curry\u003c\/li\u003e\n\u003cli\u003eBuss-Up Shut\u003c\/li\u003e\n\u003cli\u003eBlack Cake\u003c\/li\u003e\n\u003cli\u003eStewed Oxtails\u003c\/li\u003e\n\u003cli\u003eBenne Seed Chutney\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eGaneshram, Ramin\u003cbr\u003e\n\u003cb\u003eRamin Ganeshram\u003c\/b\u003e was born in New York City to a Trinidadian father and Iranian mother. She is a journalist and professional chef trained at the Institute of Culinary Education, and author of several cookbooks including \n\u003ci\u003eFuture Chefs\u003c\/i\u003e (IACP Cookbook Award winner) and \n\u003ci\u003eCooking with Coconut \u003c\/i\u003ewhich won an Honorable Mention in the Readable Feast Awards in 2017. Her writing has been featured in the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eNewsday\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, \n\u003ci\u003eGourmet\u003c\/i\u003e, \n\u003ci\u003eBon Appetit\u003c\/i\u003e, and on epicurious.com, as well as \n\u003ci\u003eNational Geographic Traveler\u003c\/i\u003e, \n\u003ci\u003eForbes Traveler\u003c\/i\u003e, and many other publications. Ganeshram has appeared as a judge on the Food Network's \n\u003ci\u003eThrowdown! with Bobby Flay\u003c\/i\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBrown, Chaz\u003cbr\u003e\n\u003cb\u003eChaz Brown\u003c\/b\u003e is currently the Executive Chef at Garces Group and the Founder of Soul of the Space, a restaurant consulting service. Previously, Chaz has worked as a Chef de Cuisine at Fatty Crab and Union Trust Steakhouse. Chaz has also worked as a Producer at Leopard Films and participated as a contestant on Bravo TV's Top Chef. Chaz holds a B.S. in Culinary Arts from the French Culinary Institute. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Ganeshram, Ramin\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Hippocrene Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2026-08-25\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Caribbean \u0026amp; West Indian|Cooking|Regional \u0026amp; Cultural|International\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780781814652\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780781814652\u003c\/p\u003e","brand":"Hippocrene Books","offers":[{"title":"Default Title","offer_id":52139370316057,"sku":"SP-9780781814652","price":39.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0913\/0380\/5209\/files\/dabb78fa-5be0-4894-bc53-339e2dfe608b.jpg?v=1784469694","url":"https:\/\/westbindery.com\/products\/sweet-hands-island-cooking-from-trinidad-tobago-20th-anniversary-edition-island-cooking-from-trinidad-tobago","provider":"West Bindery","version":"1.0","type":"link"}