Product Description

Callalloo and Buss Up Shut, Mother-in-Law and Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callalloo (a soup of West African origin), and fried rice are all among the national dishes. Recipes for these dishes can be found within these pages, along with many others, such as Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Join author Ramin Ganeshram on a culinary journey through her ancestral home as she introduces you to street foods such as Shrimp Patties and Shark and Bake, teatime favorites like Lemon Crunch Teacakes or Coconut Shortbread, and elegant dinner fare ranging from Avocado Soup to Spicy Stuffed Red Snapper and Curried Crab and Dumplings. These little-known delicacies, along with fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake bring the islands of Trinidad & Tobago into your kitchen.

Product Details

• Amazon Sales Rank: #628350 in Books
• Published on: 2006-03-17
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 247 pages

Review
" A tender tribute to [the author's] father... A book filled with enticing recipes, Ganeshram conjures strong memories." -- Newsday, April 12, 2006

"Sweet Hands is a tribute to Trinidad." -- Miami Herald, June 1, 2006

"Sweet Hands" is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare. -- New York Daily News, September 17, 2005

"The recipes in this book are simply delicious, extremely filling, and will be enjoyed by even the most finicky audience." -- TCM Reviews, April 14, 2006

I really appreciate the book’s historical content and the easy to follow recipes that can be prepared in no time. -- Everybody's --The Caribbean-American Magazine

About the Author
Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 14 years, and has written about food for Bon Appetit, Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications. A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master's degree in journalism from Columbia University.

Customer Reviews

Best book on Trinidadian cooking
Growing up in trinidad and tobago is a unique experience and the foods there are definitely #1 compared to a lot of other islands. When I first moved to the USA, I was not all that concerned with trying to find the foods since there was a place for roti near our house, and you can find most of those ingredients in Miami. It was not until after college when i moved to the Northwest States that I felt "homesick" for dahlpuri and callaloo and other such things. I have purchased and tested several books that are a generalized Caribbean cookbook, as well as hunted down the Naparima Girls Guide to Cooking. It was not until I found Sweet Hands and read through it that I found what I needed.
The pictures of Trinidad and the stories bring that element of history and home and passion to the recipes. And I LOVE that she offers substitutions for some of the ingredients. I made a callaloo stew with swiss chard and spinach as suggested, and while the taste was slightly less sweet, it carried such a good flavour that I felt I was home again. Those other cookbooks maybe going to the second hand store.

Best Trini Cookbook Ever!!!!
I am the first generation as a US citizen, both parents from Trinidad. So the food I grew up eating and buying from our neighborhood trini spots...it's all I really know. Now that I am an adult I want my children to know trini food as well and this book does the trick. I have the basics down pack but this book gives me the extra confidence to try and make things on my own, without calling my mother every five minutes. Great book, great history...GREAT BUY!!!

Splendid!
First of all this Amazon entry neglects to inform you that the actual author of the book is Ramin Ganeshram. Jean-Paul Vellotti (named above)is the talented photographer for the book (and the author's husband). This book of recipes is full of genuine authentic family history, documented with beautiful photos of the region and people, and particularly--the food. This cuisine is very flavorful and appealing. I recently made the "Dad's Curried Chicken" recipe, and it was absolutely delicious. The recipes are very accessible, and sharp storytelling (in words and pictures) give the actual book a wonderful "flavor", that is both sensuous and tantalizing for the reader. I know that as soon as I was able to put the book down I was craving "home food". Next stop Trinidad. This is a cookbook of wonderful quality and value. It belongs on the bookshelf with one's best-loved recipes.