Inspired by memories of her father & her own experiences on the islands Ramin Ganeshram introduces the reader to a beautiful nation with a rich & eclectic cultural heritage. African Indian Chinese & British culinary influences come together in a unique Trinidadian blend. shrimp creole & beef stew with dumplings are familiar dishes with island twists while baigan chokho (roasted eggplant) channa aloo (stewed potatoes & chickpeas) & a rich black cake are sure to be new favourites. It features foreword by renowned New York Times" food columnist Molly O' Neill & a glossary of terms & resource section for finding ingredients. It is updated with new recipes & a detailed travel section for visitors to Trinidad & Tobago. It
Includes:: 175 recipes adapted for the North American kitchen & a 16-page colour photo insert."