Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces the reader to a beautiful nation with a rich and eclectic cultural heritage. African, Indian, Chinese, and British culinary influences come together in a unique Trinidadian blend. Shrimp Creole and Beef Stew with Dumplings are familiar dishes with island twists, while Baigan Chokho (Roasted Eggplant), Channa Aloo (Stewed Potatoes and Chickpeas), and a rich Black Cake are sure to be new favourites. Features: Foreword by renowned New York Times food columnist Molly O’Neill; Glossary of terms and resource section for finding ingredients; Updated with new recipes and a detailed travel section for visitors to Trinidad and Tobago; 175 recipes adapted for the North American kitchen; 16-page colour photo insert.
