The essential cookbook for Trinidad & Tobago is celebrating 20 years with this anniversary edition that features new recipes, photos and cultural notes about this unique Caribbean cuisine! "As twenty years of successful publication has proven: the importance of this book cannot be overstated--for anyone claiming Trinidadian descent and for those non-Trinis who simply love our glorious culture." --Chef Chaz Brown (from the foreword) "In Trinidad, the best compliment a cook can hope for is to be told he or she has 'sweet hands.' It means the person is so talented in the kitchen that anything he or she makes--from a sandwich to a seven-course meal--is like manna from the gods."--from the Introduction Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram invites readers to explore the cuisine of Trinidad & Tobago, where Indigenous, African, Indian, Chinese, Syrian, Spanish and British culinary influences come together in a unique blend. This new 20th anniversary edition has been completely updated with an introduction to Trinidad's rich, fascinating history; 180 user-friendly recipes; a detailed travel section for visitors; and numerous sidebars about ingredients, techniques and key aspects of Trini cuisine and culture. Sample recipes: Accras Doubles Meat Patties Shark & Bake Tamarind Fish Mango Curry Buss-Up Shut Black Cake Stewed Oxtails Benne Seed Chutney.