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.
|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.
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.
|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.
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.
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.
|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 🙂
|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.
|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.
|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.
|<||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.