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.
Stir It Up! author, Ramin Ganeshram, figures she's read thousands of books in her lifetime but her absolute favorite is still the middle reader book Harriet The Spy by Louise Fitzhugh. Harriet the Spy is the book that made her want to be a writer, back when she was eleven years old. Today the mom of a great little girl, Ganeshram is also a food writer, cookbook author and professional chef trained at the Institute of Culinary Education in New York City. She has written for the New York Times regional sections and Newsday as a food columnist and feature writer. She is the author of Sweet Hands: Island Cooking From Trinidad & Tobago (Hippocrene NY 2006; 2nd expanded edition 2010). Stir It Up! is her first book for kids.
