It’s the start of another month, and with that comes the posting of my monthly roundup of those items that you all have been clicking (and purchasing) this month. Coming in on top is Ramin Ganeshram’s ode to local cuisine “Sweet Hands”. Unfortunately it appears as though the book has once again gone out of print. I have no idea if (or when) another run is scheduled so your best bet is to snag a second-hand copy. You won’t regret it!
New to the top 10 is a long overdue appearance by the grand dame of American TV cuisine, Julia Child. Prompted, I suspect, in large part by my recent reposting of her life and legacy. I am so thrilled to be able to see her shows now on the newly launched Cooking Channel, as well as on their traditional home PBS. Sometimes however you need to see a technique several times for it to really sink in and that’s where having a collection, like her various DVD sets, really comes in handy.
Now on to the countdown!
*note: Hover your mouse over each title for more details!
|1. Sweet Hands: Islaand 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. 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.
|3. Julia Child – The French Chef
Description: Three servings of practical cooking advice per one serving of nostalgia is the recipe for this 18-episode culinary collector’s item. The French Chef with Julia Child, the pioneering public television series which premiered in 1962, brought French cuisine to American kitchens without a dash of pretension. The three-disc compilation is divided into Starters and Side Dishes; Main Courses; and Desserts and Other Classics, and includes several printable recipes from each category.
|4. Caribbean Cookbook: A Lifetime of Recipes – Rita Springer|
|5. The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean (a.k.a The Naparima Girls’ Cookbook)|
|6. Bioset Seed Sprouter|
|7. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4|
|8. Cooking with Three Ingredients: Flavorful Food, Easy as 1, 2, 3|
|9. O, The Oprah Magazine (1-year)|
|10. Caribbean Flavors – Wendy Rahamut|