New full color edition!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, Syrian and British culinary influences come together in a unique blend. This new full color 3rd edition ofSweet Handshas been completely revised and updated with numerous new color photos, over a dozen new recipes, and a fresh user-friendly design. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history. Also includes a foreword by formerNew York Timesfood columnist Molly O’Neill.
an enjoyable acquisition for Caribbean cuisine novices and for those who were raised on the fare. a tribute to Trinidad A tender tribute to [the author's] father. A book filled with enticing recipes . . . Ganeshram conjures strong memories.
![Sweet Hands Island Cooking from Trinidad & Tobago [Paperback]](/itemImage/2/4/2/6/2_1408033.jpg)