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.

Author: Ramin Ganeshram Ramin
Publisher: Hippocrene Books
Published: 07/19/2010
Pages: 265
Format: Paperback
Weight: 1.65lbs
Size: 9.90h x 7.00w x 0.90d
ISBN: 9780781812504

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