Sweet Hands: Island Cooking from Trinidad and Tobago

And each page used multiple fonts, which I generally don't find aesthetically pleasing. So, this definitely fails as food porn. As to the quality of the recipes I cannot comment, as I haven't tried them and haven't had Trini food. I would recommend this primarily to people who are familiar with the cuisine and want to learn to make it for themselves.

Bonus if you like orange. View all 5 comments. Apr 15, Tami rated it it was amazing. Island Cooking from Trinidad and Tobago includes a variety of traditional island dishes including both sweet and hot main meal meals using beef, chicken, pork, goat, and lots of fish. There are also a lot of spicy vegetable main meals and side dishes and some really nice desserts, many making use of the sweet taste of coconut.

The recipes in this book are simply delicious, extremely filling, and will be enjoyed by even the most finicky audience. The food is often quite colourful and Sweet Hands: The food is often quite colourful and beautiful looking, even when I cooked it, which strangely seems to add more enjoyment and taste to the meal. One should note, however, that many of the recipes in this book are so tasty because it takes a good deal of time to prepare these dishes. Some of the meat marinades need to be prepared two days in advance and many of the dishes include dry chickpeas and split peas that have to be soaked overnight and then cooked before the recipe can be prepared.

• Покупки по категориям.
• La maison du bonheur (French Edition)?
• Similar Items;
• The King in the Forest: Gripping Tales.
• The Flag in the Wind?
• Recipes from /Sweet Hands: Island Cooking from Trinidad & Tobago/.

The recipes in this book come out really good. I love to cook and try cooking new things from different cultures. Quite possibly my favorite ever cookbook. I am so inspired. Janine rated it it was amazing Nov 05, Brandy rated it really liked it Jun 16, Candice Taylor rated it it was ok Feb 23, Paula rated it it was amazing Aug 06, Kj Timothy rated it really liked it Apr 11, Mark rated it liked it Jul 22, MzBond rated it really liked it Oct 22, Noemi rated it it was amazing Feb 10, Rebecca rated it really liked it Sep 22, George Brathwaite rated it it was amazing Jul 22, Ciara rated it did not like it Dec 06, Neri rated it it was amazing Sep 04, Kamsha Maharaj rated it really liked it Feb 20, Thais rated it it was amazing Nov 25, Georgie N rated it it was amazing Mar 08, Wyntrnoire rated it really liked it Nov 23, Brooke rated it it was amazing Feb 07, Martin rated it really liked it Jan 30, Kayle-ann Lee chee rated it really liked it Apr 07, Kaiayana rated it it was amazing Sep 12, If using canned beans, drain, rinse with cold water, drain again, and set aside.

Heat the oil in a Dutch oven or other heavy, deep pot.

Search Options

Add the sugar and swirl in the pot; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Lower the heat to medium and add the onion and garlic. Cook for 1 to 2 minutes, stirring constantly.

Wash the rice by placing in colander or fine-mesh sieve and running cold water over it until the water runs clear. Drain well and set aside.

• Customers who bought this item also bought;
• Potpourri of Poetry and Song;
• James Audubon: An Appreciation of Nature Unit Study;
• Location & Availability for: Sweet hands : island cooking from Trinid.
• Bestselling Series;
• Sweet Hands: Island Cooking from Trinidad & Tobago : Ramin Ganeshram : ?
• American Haiku: This is Roger Madon and this is what I think.;

Add the water, coconut, coconut milk, green seasoning, parsley, thyme, carrots, and scallions to chicken. Cover and simmer over medium-low heat for 10 minutes. Add the rice, squash, peas, pepper, ketchup, and butter.

Reduce the heat to medium-low, cover, and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff. The rice should be moist but not sticky. Street vendors sell this dessert year-round and it's best to eat it when it is freshly made and still crispy. Place the yeast in a small bowl and sprinkle with the sugar. Add yeast mixture to the flour.

Gradually add the remaining warm water until the mixture achieves consistency of a creamy salad dressing.

Stir in the orange food coloring drop by drop until the mixture is bright orange. Set aside overnight in a warm place.