Sweet Hands: Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library): Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library (Hardcover))
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Manufacturer: Hippocrene Books Inc.,U.S.
Publisher: Hippocrene Books Inc.,U.S.
Author: Ramin Ganeshram
Sweet Hands: Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library): Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library (Hardcover)) Description
Binding: Hardcover
Dewey Decimal Number: 641.597283
EAN: 9780781811255
ISBN: 0781811252
Label: Hippocrene Books Inc.,U.S.
Manufacturer: Hippocrene Books Inc.,U.S.
Number Of Items: 1
Book Pages: 247
Publication Date: 2005-10-31
Publisher: Hippocrene Books Inc.,U.S.
Studio: Hippocrene Books Inc.,U.S.
Dewey Decimal Number: 641.597283
EAN: 9780781811255
ISBN: 0781811252
Label: Hippocrene Books Inc.,U.S.
Manufacturer: Hippocrene Books Inc.,U.S.
Number Of Items: 1
Book Pages: 247
Publication Date: 2005-10-31
Publisher: Hippocrene Books Inc.,U.S.
Studio: Hippocrene Books Inc.,U.S.
Editorial Review of Sweet Hands: Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library): Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library (Hardcover))
Customer Reviews of Sweet Hands: Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library): Island Cooking from Trinidad and Tobago (Hippocrene Cookbook Library (Hardcover))
Customer Rating:
Review Summary: What a wonderful book!!!!
Review: Firstly, I would just like to say, what a wonderful service Amazon provides as I got the book the next day. When opened, it had me reminicsing to when I was in Trinidad and my saliva was overflowing in my mouth. All the food you could think of that Trinidad has to offer is there and a little bit of history thrown in. Hopefully my father will appreciate this (I am sure he will) and even cooking a few receipes, as it is a wonderful present to give anyone who loves the Island.
Customer Rating:
Review Summary: Sweet Hands
Review: 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.
Review Summary: What a wonderful book!!!!
Review: Firstly, I would just like to say, what a wonderful service Amazon provides as I got the book the next day. When opened, it had me reminicsing to when I was in Trinidad and my saliva was overflowing in my mouth. All the food you could think of that Trinidad has to offer is there and a little bit of history thrown in. Hopefully my father will appreciate this (I am sure he will) and even cooking a few receipes, as it is a wonderful present to give anyone who loves the Island.
Customer Rating:
Review Summary: Sweet Hands
Review: 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.