The Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean
SynopsisPlot
Many of the recipes have been handed down from generation to generation and have altered little with time. Recipes included are Creole, East Indian, Chinese, Spanish, English, Syrian Lebanese (middle eastern) as well as those of other Caribbean islands. With more than 500 recipes and 32 colored photographs, this book is a comprehensive guide to Trinidad and Tobago cuisine. Alternative ingredient also offered with each recipe.
Story
About this book
The Multi-Cultural Cuisine of Trinidad and Tobago and the Caribbean is a cookbook compiled by Naparima Girls' School, a secondary school in San Fernando, Trinidad. It gathers over 500 recipes representing the varied food traditions found across the twin-island nation, including Creole, East Indian, Chinese, Spanish, English, and Syrian Lebanese dishes, along with preparations from other Caribbean islands. Many of these recipes have been passed through families over several generations with only small changes along the way.
The collection reflects the particular demographic mix of Trinidad and Tobago, where successive waves of migration brought cooking techniques and ingredients from South Asia, China, the Middle East, West Africa, and Europe into close contact. Each recipe includes suggestions for alternative ingredients, a practical choice for cooks who may not have access to every item outside the Caribbean. The book contains 32 colour photographs illustrating finished dishes.
Naparima Girls' School has long been associated with this cookbook, which serves as both a kitchen reference and a record of how the country's ethnic communities have shaped its everyday food. The range of traditions covered in a single volume makes it an unusually broad survey of one small nation's cooking.
