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, Syrian and British culinary influences come together in a unique blend. Sweet Hands has been completely revised and updated with over a dozen new recipes and a fresh user-friendly design. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad's rich, fascinating history. Also includes a foreword by former New York Times food columnist Molly O'Neill.
