Sweet Hands: Island Cooking from Trinidad & Tobago

Front Cover
Hippocrene Books, Oct 31, 2005 - Cooking - 247 pages
3 Reviews
Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad's 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 & Tobago's 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. The book 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.

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Good food!

User Review  - mrsanj - Overstock.com

I really like this cookbook and needed to add something new to our dinners. I made the coconut bread and it was simple yet delicious. I look forward to making many of the dishes. Read full review

appropriate for the books contents

User Review  - ronnie45111 - Overstock.com

I have over a hundred cookbooks some costing as much as $50 and as little as .25 cents. This book is right up there with the higher priced ones and cost a lot less. I already have several books on ... Read full review

Selected pages


Appetizers Street Foods and Soups
Neat Poultry and Fish
Vegetables and Rice Dishes
Sweets and Desserts
Pickles Sauces Jams and Spice Blends

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About the author (2005)

Ramin Ganeshram, the daughter of a Trinidadian father and an Iranian mother, is a professionally trained chef, journalist, and teacher. She holds degrees from the Institute for Culinary Education in New York City and Columbia University. Her writing has appeared in Saveur, Bon Appetit, Gourmet, Four Seasons, Cooking Light, and Newsday among many other publications. She resides on Long Island, New York.

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