Sweet Hands: Island Cooking from Trinidad & Tobago
This edition is now out of print. Please see the new full-color paperback released August 2018.
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.