The essential cookbook for Trinidad & Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine!

"As twenty years of successful publication has proven: the importance of this book cannot be overstated-for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture."

-Chef Chaz Brown (from the foreword)

"In Trinidad, the best compliment a cook can hope for is to be told he or she has 'sweet hands.' It means the person is so talented in the kitchen that anything he or she makes-from a sandwich to a seven-course meal-is like manna from the gods."-from the Introduction

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram invites readers to explore the cuisine of Trinidad & Tobago, where Indigenous, African, Indian, Chinese, Syrian, Spanish and British culinary influences come together in a unique blend.

This new 20th anniversary edition has been completely updated with an introduction to Trinidad's rich, fascinating history; 180 user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture.

Sample recipes:

• Accras
• Doubles
• Meat Patties
• Shark & Bake
• Tamarind Fish
• Mango Curry
• Buss-Up Shut
• Black Cake
• Stewed Oxtails
• Benne Seed Chutney