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Sweet Hands: Island Cooking From Trinidad And Tobago (Hippocrene Cookbook Library) Hardcover – March, 2006


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Product Details

  • Series: Hippocrene Cookbook Library
  • Hardcover: 271 pages
  • Publisher: Hippocrene Books (March 2006)
  • Language: English
  • ISBN-10: 0781811252
  • ISBN-13: 978-0781811255
  • Product Dimensions: 10.3 x 7.3 x 1 inches
  • Shipping Weight: 1.7 pounds
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (57 customer reviews)
  • Amazon Best Sellers Rank: #1,026,618 in Books (See Top 100 in Books)

Editorial Reviews

Review

" A tender tribute to [the author's] father... A book filled with enticing recipes, Ganeshram conjures strong memories." -- Newsday, April 12, 2006

"Sweet Hands is a tribute to Trinidad." -- Miami Herald, June 1, 2006

"Sweet Hands" is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare. -- New York Daily News, September 17, 2005

"The recipes in this book are simply delicious, extremely filling, and will be enjoyed by even the most finicky audience." -- TCM Reviews, April 14, 2006

I really appreciate the book’s historical content and the easy to follow recipes that can be prepared in no time. -- Everybody's --The Caribbean-American Magazine

About the Author

Ramin Ganeshram was born in New York City of a Trinidadian father and Iranian mother. She has been a journalist for 14 years, and has written about food for Bon Appetit, Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications. A professionally trained chef, she has a degree from the Institute of Culinary Education in New York City and a master's degree in journalism from Columbia University.

More About the Author

Ramin Ganeshram is a journalist and professional chef trained at the Institute of Culinary Education. She is the author of Sweet Hands: Island Cooking From Trinidad & Tobago (Hippocrene NY 2006; 2nd expanded edition 2010) and The Pass It Down Cookbook (Smiley Books/Hay House 2010) (with Jeff Henderson) and Stir It Up (Scholastic 2010) about a teen who gets the chance to fulfill her dream of competition cooking on the Food Network.

In addition to contributing to a variety of food publications including Saveur, Shape, Gourmet, Bon Appetit and epicurious.com, Ganeshram has written food/culture/travel articles for Islands (as contributing editor); National Geographic Traveler; Forbes Traveler; Forbes Four Seasons and many others. She is a contributor to the Encyclopedia of World Foods (Greenwood Press 2010) and award-winninge Oxford Encyclopedia of Food & Drink in America.

She has appeared on Food Network, Travel Channel, CNNfn, Good Day New York, the OWN network and other television programs, sharing her culinary expertise.

Customer Reviews

The recipes in this book are great and easy to follow.
David A. Keeling
I loved this book,the recipes reminded me of family and friends I've had wonderful meals with, an still do.
Dor
I but this book to see what type of recipes it had come to find out there are so much to choose from.
ralphaelaudain

Most Helpful Customer Reviews

23 of 24 people found the following review helpful By J. White on December 30, 2006
Format: Hardcover Verified Purchase
Growing up in trinidad and tobago is a unique experience and the foods there are definitely #1 compared to a lot of other islands. When I first moved to the USA, I was not all that concerned with trying to find the foods since there was a place for roti near our house, and you can find most of those ingredients in Miami. It was not until after college when i moved to the Northwest States that I felt "homesick" for dahlpuri and callaloo and other such things. I have purchased and tested several books that are a generalized Caribbean cookbook, as well as hunted down the Naparima Girls Guide to Cooking. It was not until I found Sweet Hands and read through it that I found what I needed.

The pictures of Trinidad and the stories bring that element of history and home and passion to the recipes. And I LOVE that she offers substitutions for some of the ingredients. I made a callaloo stew with swiss chard and spinach as suggested, and while the taste was slightly less sweet, it carried such a good flavour that I felt I was home again. Those other cookbooks maybe going to the second hand store.
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13 of 13 people found the following review helpful By T. Dixon on August 5, 2006
Format: Hardcover
This is the only Caribbean book I have seen that includes recipes for the more unusual items you will get while visiting Trinidad. (Doubles, Pows, etc.) And they are "right on"! I love this book and had rave reviews for some of the food I made from it at an office party. Even the picky people who were afraid of curry.
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13 of 15 people found the following review helpful By BK's Finest on September 19, 2006
Format: Hardcover
I am the first generation as a US citizen, both parents from Trinidad. So the food I grew up eating and buying from our neighborhood trini spots...it's all I really know. Now that I am an adult I want my children to know trini food as well and this book does the trick. I have the basics down pack but this book gives me the extra confidence to try and make things on my own, without calling my mother every five minutes. Great book, great history...GREAT BUY!!!
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7 of 8 people found the following review helpful By Carol Schenkman on June 28, 2006
Format: Hardcover
What a trip back in time. Just like Ma used to make. I am so excited to engulf myself in this book before I make my first trip back to Trinidad in 12 years. I love the way the author captures her childhood memories, that are so similar to mine.

Great job!
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4 of 4 people found the following review helpful By Dorothea S. Hamilton on April 8, 2006
Format: Hardcover
There are so many wonderful recipes in this book that I can't wait to try them all. It has been so much fun reading the book that I am really looking forward to getting all the ingredients and trying them. I plan to take the book over to Scotland when I visit this year to give the family some exciting new ideas. A GREAT BOOK!!
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11 of 14 people found the following review helpful By ginger on March 26, 2008
Format: Hardcover Verified Purchase
It's okay. I tried her recepies on basics like breads and it was bland. I think she's mixing Trini with some other culture's recepie and it's just not working too well. The way she describes ponche crema is not the simple, delicious way a Trini makes it-- We don't add cream of coconut!
I should have put the money towards the Naparima Girls book. Never heard one complaint about that book from any die-hard Trini.
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4 of 4 people found the following review helpful By BAJIEQUEEN on November 4, 2006
Format: Hardcover Verified Purchase
Since, I left the caribbean I have being looking for real West Indians recipes and this book did the trick . I have being trying to find a authentic recipe for Roti and this book gave me that recipes and many more. Excellent book.
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5 of 6 people found the following review helpful By C. Chesney on November 10, 2006
Format: Hardcover
First of all this Amazon entry neglects to inform you that the actual author of the book is Ramin Ganeshram. Jean-Paul Vellotti (named above)is the talented photographer for the book (and the author's husband). This book of recipes is full of genuine authentic family history, documented with beautiful photos of the region and people, and particularly--the food. This cuisine is very flavorful and appealing. I recently made the "Dad's Curried Chicken" recipe, and it was absolutely delicious. The recipes are very accessible, and sharp storytelling (in words and pictures) give the actual book a wonderful "flavor", that is both sensuous and tantalizing for the reader. I know that as soon as I was able to put the book down I was craving "home food". Next stop Trinidad. This is a cookbook of wonderful quality and value. It belongs on the bookshelf with one's best-loved recipes.
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