WARNING:
PLEASE READ ON A FULL STOMACH.
THIS BOOK WILL MAKE YOU HUNGRY FOR DELICIOUS
AND WELL-PREPARED WEST INDIAN FOOD!

You’d think I’d have heeded the warning. It was after all big and bold at the top of the press release and reiterated on both the inside cover AND back cover of “Stir It Up!“, the first tween novel from food writer Ramin Ganeshram (author of Sweet Hands, a perennial bestseller here on Trinigourmet).

You’d think I wouldn’t have dismissed it as typical PR hyperbole, but I did. Curled up one evening, under the covers, determined not to procrastinate this review any longer, I wasn’t more than a few pages in before I felt my stomach start to growl. Half an hour in and the vivid descriptions of teenaged Anjali Krishnan’s life, working in her father’s New York City roti shop, melded to create a kind of heavenly culinary torture.

“I slide into the cafeteria seat next to Linc and reach into my knapsack for my lunch. Leftovers from last night’s pilau, a rice and bean dish with chicken and pieces of pumpkin… The chicken is so tender it’s practically in shreds. The rice is fluffy but not sticky. The whole thing is good and spicy. I have to drink a lot of water while I eat it. But it’s comfort food. Real good.”

Narrated through the eyes of young Anjali “Stir It Up!” takes us into a world where the hopes and dreams of a first-generation American clashes with the Old World ideals of her immigrant parents. The youngest in a multi-generational household, Anjali’s dearest wish is to become a television chef (on the Food Network no less!). When an opportunity presents itself for her to realize her dream she makes a decision which dramatically alters the course of her life.

As she navigates the expectations of her family, and weighs them against the stirrings of her own passion for food, she lends voice to a generational clash which occurs not just with Caribbean-American children, but newer generations in their own home islands as well. Ganeshram handles this conflict, and the interplay of gender roles, with a deft light hand. Raising it for the reader’s consideration without allowing it to weigh down the narrative.

A page turner from beginning to end, “Stir It Up!” raises the anté by interspersing recipes for dishes Anjali prepares at pivotal points in the story. This not only helps to bring her to life, but also gives young foodies a chance to walk in her shoes. For Caribbean parents who wish to hand down much loved culinary traditions the gift of this book should make that goal even easier. I was pleased to see that the selections ranged from such old comforts as Aloo Pies and Coconut Sweet Bread (mercifully sans mixed peel) to the new and daring such as Coconut Dark Chocolate Chip Cookies and Trini-Style Salmon Sushi Rolls.

Classified as “Middle Grade Fiction”, “Stir It Up!” is aimed towards readers 11-14. I suggest however that foodies 15 and up, yes even adults, should give this book a look if they want to indulge in nostalgia or experience a taste of another culture where the recipes exist not in a vacuum, but in the context of actual believable day-to-day life.

Ultimately it’s this seamless integration of youthful awakening, culture, and cuisine that places “Stir It Up!” in a unique and invaluable position as a piece of contemporary Caribbean youth fiction. My main concern is that because it may be seen as such a niche market publication it will be overlooked by a wider audience of parents and foodies who I believe would enjoy it wholeheartedly as well. That would be a real shame.

Resources:

Follow Ramin Ganeshram on Twitter
Follow Stir It Up Book on Twitter

From Wikipedia:

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. This results in a unique, interesting and flavorful blend of the several different cultural influences.

Read full entry on Cuban Cuisine

Over the past week I have become aware of a young Cuban-American who is doing her part to raise the profile of Cuban cuisine and does so with stylish flair and true Caribbean Glam :) Her name is Bren Herrera and she is one of the founders of KwanzaaCulinarians.com, a food blogging intiative to which I was recently invited. Including such participants as Chef Bryant Terry and Sherree Williams of CuisineNoirMag, it really has been an exciting project to be affiliated with!

Born and raised in Cuba, Bren's cooking has been featured on CNN, and like Trinigourmet, her site is a "Saveur Sites We Love" :) I definitely recommend popping by her blog FlanboyantEats.com to learn more and to get a taste of her take on Cuban Cuisine. But before you run, I also want to say a few words about today's featured book "Memories Of A Cuban Kitchen". Written by Mary Urrutia Randelman, a Cuban whose famliy moved to the US when she was 10, it combines memories of her childhood with family classics. It's received raves from those of Cuban origin and Cuban descent so, even though I am yet to have a copy in my own hands, I feel confident in passing the recommendation on to you.

If you already own "Memories Of A Cuban Kitchen" why not let me and others know what you think of it?

Description: Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.

I’m beyond thrilled to announce the launch of my first ebook titled “7 Sweet Trini Treats”. It contains several recipes that represent my childhood here in Trinidad as well as some from older generations that are at risk of being lost. Some of the recipes have appeared in an older form here on Trinigourmet and have been updated. I have also included several new ones that will remain exclusive to this publication.

INCLUDES:

• Coconut Rock Buns
• Trinidad Sugar Buns
• Trinidad Barfi
• Trinidad Parsad (exclusive)
• Trinidad Biscuit Cake (exclusive)
• Paw Paw Balls (exclusive)
• Cassava Pone

I hope you’ll love making these recipes as much I have loved putting them together for you!

7 Sweet Trini Treats is a FREE download and yours immediately upon signing up with the TriniGourmet mailing list.

Your FREE subscription to Trinigourmet includes:

• our latest posts, recipes and products
• simple tips and recommendations to add a dash of Caribbean Glam to your table
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Top 10 Soup Recipes on TriniGourmet.com

	1. Trinidad Corn Soup with Cornmeal Dumplings (recipe) Corn soup is a street food favorite here in Trinidad, especially at carnival time when vendors ply large pots of it that they spoon into styrofoam cups outside of fetes and clubs.
	2. Trinidad Callaloo (vegetarian recipe) Callaloo is a fond memory for many Trinidadians, myself included,
	3. Best Ever Lentil Soup (recipe) Don’t you just love when a recipe has superlatives built right into the title? This recipe for ‘Best Ever Lentil Soup’ was one that came bundled with my copy of MacGourmet and comes from the beautiful vegan blog Vegalicious.
	4. French Onion Soup (recipe) The most labour intensive part of this recipe is the browning of the onions which takes almost an hour. The results are well worth it though. The onions become melt in your mouth, and decadently sweet and flavourful.
	5. Black Bean Soup with Cilantro Pesto (recipe) Without a doubt this is definitely one of the best bean soup recipes that I have tried.
	6. Homemade Tomato Soup (recipe) This recipe from Michael Chiarello is one of my all-time faves for tomato soup. It is so simple and easy to put together.
	7. Creamy Broccoli Soup (recipe) Another hearty soup that I prepared on a damp, rainy night. It’s so thick and creamy no one will believe it’s also dairy-free! And, I can imagine that if there are kids or adults out there who usually don’t like broccoli this is a great way to sneak it to them as well!
	8. Easy Vegan Spicy Peanut Soup with Fresh Mung Bean Sprouts (recipe) Made on a rainy night, this spicy vegan peanut soup was a cinch to throw together. The flavours of peanut and ginger combine to create a spicy, sweet and silky texture and the crisp, cool crunch of the bean sprouts prevents the overall flavour profile from ever becoming cloying. This is a rather non-traditional (in this part of the world) take on comfort food. Although I used supermarket
	9. Butternut Squash Bisque (recipe) I’m a huge fan of soups, especially thick creamy soups, so this butternut squash bisque was right up my alley.
	10. Butternut Squash Soup with Ginger (recipe) Adapted from a recipe in Bon Appetitmagazine, this warm and creamy soup became an instant classic in my home and graced the table at 2009′s Passover Seder.

5 More Soup Recipes from my favourite Food Blogs!

1. Breakfast Miso Soup (Morsels & Musings) 2. Avoglemono (House of Lime) 3. Italian Onion and Bean Soup with Parmesan Toast (Lisa’s Kitchen) 4. Hot and Sour Soup(Simply Recipes) 5. Indonesian Carrot Soup (Food Blogga)

And, if you want even more ideas. Here are 5 Soup Cookbooks, handpicked for your enjoyment

	1. Enlightened Soups: More Than 135 Light, Healthy, Delicious and Beautiful Soups in 60 Minutes or Less If one food conjures up comfort, it is homemade soup. A dose of serenity sipped from a spoon, soup is as comforting as home itself. Homemade soup also comes close to being the perfect meal: easy to make, naturally low in fat, rich with nutrients, and convenient and economical, it is a superfood from most every perspective. That’s the heart and soul of Enlightened Soups.
	2. New England Soup Factory Cookbook: More Than 100 Recipes from the Nation’s Best Purveyor of Fine Soup Druker, executive chef and co-owner of Massachusetts eatery the New England Soup Factory, joins veteran Boston-based food writer Silverstein to weave personal stories of the region with mouthwatering recipes in this instant classic, a must-have for soup lovers.
	3. Saved By Soup: More Than 100 Delicious Low-Fat Soups To Eat And Enjoy Every Day Soup seems to revive the spirit even as it contents the stomach. In Judith Barrett’s case, it also helped her lose 10 pounds. These low-fat and reasonably low-calorie soups, she claims, provided filling comfort as she cut back on calories and on the overall quantity she ate, helping her lose weight and keep it off.
	4. The Best Soups in the World The ultimate soup cookbook-from James Beard Cookbook of the Year award-winning author Clifford Wright Soup is an affordable, popular dish the world over. In The Best Soups in the World, renowned food scholar and cookbook author Clifford Wright compiles the globe’s most delicious soups into a single collection, exploring the history and cultural significance of each recipe along the way. Perfect for cooks at any level of experience, the book includes traditional American and thrilling international flavors alike-from Old-Fashioned Chicken Noodle to Thai Mushroom and Chile to Mexican Roasted Poblano and Three Cheese to Tuscan White Bean.
	5. Cooking Light Cook’s Essential Recipe Collection: Soup: 57 essential recipes to eat smart, be fit, live well (the Cooking Light.cook’s ESSENTIAL RECIPE COLLECTION) Ah, the comforting allure of soup, as brought to you by the creative experts at the Cooking Light Test Kitchens. With 56 easy-to-follow soup recipes, this new cookbook is as beautiful as it is practical; a handy reference for delicious recipes that are nutritious as well as satisfying. Sure to be well-thumbed, its smaller size and hardcover design lend themselves to frequent perusing and planning. This attractive volume will be a “must have” for beginning and seasoned cooks alike.

This post was originally published July 3, 2010. It has been updated once since then.

Over the last 6 months or so my mother and I have both become quite taken with British Chef Gordon Ramsay. It seems that he has a permanent Monday night residency on FOX and I for one am -not- complaining (don’t judge me! ) Realizing that if you can’t beat ‘em, join ‘em, J has surprised me with not one, but two, of Ramsay’s publications! Ramsay’s Best Menus (which I’ll be reviewing in this post) and Healthy Appetite (which I’ll cover in the future). Both books feature easy to prepare, surprisingly delicately flavoured results (you’d think with such a potty mouth Ramsay would be prone to bold flavours, but it’s quite the opposite!).

Ramsay’s Best Menus features his favourite dishes from Italian, French, Spanish, Mediterranean, British, Chinese, Thai, SE Asian, Indian, Moroccan, Mexican and Middle Eastern cuisines. Can someone please give this man some good Caribbean food? But I digress 52 Menus are featured in the book, each consisting of a starter, main course and dessert, however they are presented in an innovative sliced page format which allows the reader to further reinterpret the offerings by mixing and matching, while keeping all the recipes on the ‘same page’ visually!

Here, I have kept the Thai menu’s menu course, but have decided to pick a different starter and dessert. See how everything stays on the same page. Innovative! (p.s. if, like me, you don’t eat crab, you can get a great default vegetarian filling for spring rolls, pows etc. here )

This formatting approach, while gorgeous and infinitely helpful when cooking, does present some challenges however, mainly navigation. Each recipe is numbered separately, in a downward vertical manner. This means that for a recipe numbered as say #27 in the index, you have to then figure out which ‘slice’ it falls in. This can get frustrating when dealing with little slivers of paper that are only ring-bound. Being mathematically challenged I have pretty much been able to determine that if the number is divisible by 3 (like our #27 example) that means I only have to search in the lower 3rd segment (desserts). As each segment represents either a starter, main course, or dessert, one can also shorten the search if the title of the recipe makes it obvious which section to flip through (Salmon with Pak Choi & Shiitake is an obvious main course, Broccoli Soup an obvious starter).

In addition to grouping the menus by region, Ramsay has also organized them by ‘seasonal’ appropriateness. Though this may be a helpful tool for those in temperate climates, fortunately for those of us in the tropics, the text designating each recipe’s calendar association is relatively small and unobtrusive.

One of the reasons that I adore Ramsay’s recipes is their simplicity. He reminds me a lot of Mario Batali in that respect. It does not hit you at first, but one of the reasons, three recipes can fit on a single page of Ramsay’s Best Menus is because his recipes are so concise. Ingredient lists are short and the steps are usually around 5. It’s a case where less is really more, and the technique will determine the final result. There is no hiding behind excessive sauces, sugars, or creams. This makes each dish even more exciting for me as I love a challenge!

So far every recipe that I have prepared from Ramsay’s Best Menus has been a huge hit and I really appreciate the international approach which he has taken without much reinterpretation or bastardization. That isn’t to say that I don’t then apply my own remix (so to speak). Where he uses nectarines, I may use mangoes for example. Use what’s fresh and on hand is my approach, and one that you shouldn’t be afraid to adopt either One caveat though, for vegetarian/vegan followers you will not find many main courses that are easy to adapt. The starters, though more customizable, are not enough to warrant the investment (in my opinion). Gluten-free cooks however will be glad to know that many permissible desserts, mains and starters are included

If you have avoided Gordon Ramsay because his manner/approach has not been to your liking I definitely recommend that you give Ramsay’s Best Menus a look through. You will be pleasantly surprised. Not just at the range of recipes which are presented, but their simplicity, and even more importantly the way he makes creating a mouthwatering dish with finesse and subtleties of depth almost effortless from start to finish.

My Verdict: Ramsay’s Best Menus – 3.5/5 (1.5 points deducted for confusing navigation, lack of vegetarian friendly recipes)
Buy from Veni Mange – The Trinigourmet Amazon Store!

Cold Sesame Noodles – recipe coming soon!

Equilibrium has been restored in Trinigourmet land this month with the return of The Naparima Girls Cookbook to the Hotlist! Topping this month’s countdown once again is Ramin Ganeshram’s Sweet Hands: Island Cooking from Trinidad and Tobago. Her recent follow up Stir It Up is a wonderful children’s book that combines whimsy with local recipes and is enjoyable for cooks of all ages (look out for my review!). Also making its return to the Hotlist is Dorie Greenspan’s Baking: From My Home to Yours. I recently have started cooking from her followup to this award-winning tome “Around My French Table: More Than 300 Recipes from My Home to Yours and am happy to say that every dish so far has been a home run. Give it a look! Making its debut this month is a book I don’t know, but am now quite curious about, “Cooking From The Heart Puerto Rican-American Home Cooking Made Easy“. If you have any thoughts about it, or any of the books on this month’s hotlist, let me know!

	1. Sweet Hands: Island Cooking from Trinidad and Tobago Description: Callalloo and Buss Up Shut, Mother-in-Law And Kuchela, Chip Chip and Doubles. The verbiage of Trinidad’s cuisine is both lyrical and mysterious. The variety of foods from this Caribbean nation and their fanciful names tell the story of a rich and eclectic cultural heritage. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	2. Bon Appetit (1-year auto-renewal) Description: Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what’s new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes. For this and other Food Magazines check out the Magazine section of my Veni Mangé Amazon Store!
	3. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 Description: Ready right out of the box to seat four diners, this set includes four of each of the following: 11-1/2-inch dinner plate; 8-3/4-inch luncheon, salad, or dessert plate; 28-ounce bowl for soup, cereal, or ice cream; and a 14-ounce mug. Corelle makes the glossy dinnerware of durable stoneware that stands up to everyday use in the microwave and dishwasher, with the added bonus of being oven-safe for keeping food warm. The set is covered by Corelle’s one-year replacement policy for any piece that chips or breaks during normal household use. For this and other Sets check out the Tableware section of my Veni Mangé Amazon Store!
	4. The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life Description: While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills. Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen. Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters. The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	5.Caribbean Flavors Description: The food of the Caribbean represents a fascinating fusion of cultures. The islands boast influences from Africa, East India, China, South America, Europe, South East Asia, Syria and the Lebanon. Each of these cultures has left its own unique mark on the food of the region evolving in their own way to produce a new type of fusion cuisine that is mouth-watering, spicy and delicious. And this is what “Caribbean Flavors” is all about. Here you will find over 150 recipes reflecting the authentic and indigenous foods of the various islands but you will also experience a new type of Caribbean fusion cooking with a brighter, fresher, modern twist. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	6. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Description: More popularly known as the Naparima Girls’ High School Cookbook, this evergreen publication is a locally recognized culinary classic and has accompanied many a Trini to foreign shores For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	7. Caribbean Cookbook Description: First published more than thirty years ago, Rita Springer’s Caribbean Cookbook is a West Indian classic. This latest edition complete with a new introduction, a modern design and an exciting full-colour cover, will please Rita Springer fans and win her new ones. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
	8. Baking: From My Home to Yours Description: Greenspan, coauthor of books with culinary icons such as Julia Child (Baking with Julia), Daniel Boulud and Pierre Hermé, shares her favorite recipes in this tantalizing collection, which covers all the baking bases, from muffins, cookies and brownies to spoon desserts, pies and cobblers. Instructions are clear and easy to follow, and Greenspan uses everyday ingredients readily available to the home chef. For this and other books on Baking & Desserts check out the Bread, Baking & Desserts section of my Veni Mangé Amazon Store!
	9. Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago Description: When asked about the spontaneity of Caribbean cooks, Wendy Rahamut says: “We do not really cook from recipes, as such. Many cooks prepare recipes handed down from generations, and these are embedded in the memories of each cook”. Realising that globalisation and foreign influences could dilute her country’s local cuisine, Wendy’s latest culinary offering “Curry, Callaloo and Calypso: The Real Taste of Trinidad & Tobago” showcases her country’s indigenous foods by way of old and new recipes for present and future generations. The book is divided into ten sections of recipes with helpful short explanations: Sweet and Savory Breads; Cakes, Pastries, Desserts and Ice Creams; Fish and Seafood; Snacks and Indian Delicacies; Rice, Coo Coo, Provisions and Dumplings; Meats, Soups, Souses, Salads and Vegetables; Chutneys and Peppersauces; Drinks; and, Confections, Jams and Jellies. The dishes are beautifully illustrated in full-colour, and the book is also peppered by striking images of Trinidad and Tobago. For this and other Caribbean Cookbooks check out the Caribbean section of my Veni Mangé Amazon Store!
<	10. Cooking From The Heart Puerto Rican-American Home Cooking Made Easy Description:A definitive guide of my favorite recipes and my family’s recipes that always remind me of what having a loving family structure means to me. Through the years and many family gatherings, it’s those special times with our relatives that we need to cherish and to keep Our family traditions alive through asking your parents, grandparents, aunts and uncles about our Puerto Rican heritage and the many different foods and dances from our culture and how their many struggles and hardships in life make a stronger family bond. For this and other Latin American Cookbooks check out the Latin American Cuisine section of my Veni Mangé Amazon Store!