Island Cooking From Trinidad & TobagoPaperback - 2010
Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese and British culinary influences come together in a unique blend. Includes over 175 recipes, a section of color photos, and a foreword by New York Times food columnist Molly O'Neill.
Published: New York : Hippocrene Books, 2010.
Edition: 2nd pbk. ed.
Branch Call Number: 641.5972 GAN 2ND ED.
Characteristics: vii, 265 p. :,ill. ;,26 cm.