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Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad¹s 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 & Tobago¹s population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. Sweet hands: Island Cooking from Trinidad & Tobago includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life. Portions of this book's proceeds will go to America's Second Harvest to benefit victims of Hurricane Katrina.
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Anthony Gisvold
reviewed Sweet Hands : Island Cooking from Trinidad and Tobago on April 15, 2008 Sweet Hands
Sweet Hands: Island Cooking from Trinidad and Tobago includes a variety of traditional island dishes including both sweet and hot main meal meals using beef, chicken, pork, goat, and lots of fish. There are also a lot of spicy vegetable main meals and side dishes and some really nice desserts, many making use of the sweet taste of coconut.
The recipes in this book are simply delicious, extremely filling, and will be enjoyed by even the most finicky audience. The food is often quite colourful and beautiful looking, even when I cooked it, which strangely seems to add more enjoyment and taste to the meal. One should note, however, that many of the recipes in this book are so tasty because it takes a good deal of time to prepare these dishes. Some of the meat marinades need to be prepared two days in advance and many of the dishes include dry chickpeas and split peas that have to be soaked overnight and then cooked before the recipe can be prepared.
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Add Sweet Hands : Island Cooking from Trinidad and Tobago, Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad¹s 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, Sweet Hands : Island Cooking from Trinidad and Tobago to the inventory that you are selling on WonderClubX
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Add Sweet Hands : Island Cooking from Trinidad and Tobago, Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad¹s 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, Sweet Hands : Island Cooking from Trinidad and Tobago to your collection on WonderClub |
