What's Cooking in Guyana
SynopsisPlot
There are new recipe sections featuring well-known Indian and Amerindian dishes, and a background to food preparation is also included at the beginning of the book to provide a useful guide to some basic facts about the ingredients that are being used. Accompanied by new colour photographs, this new edition will do much to stimulate interest in, and use of, local Guyanese foods and culinary products that home-makers, amateur cooks and chefs will take a delight in preparing and presenting and, in doing so, develop a culinary skill that is unique to Guyana.
Story
About this book
What's Cooking in Guyana is a cookbook compiled by the Carnegie School of Home Economics, an institution based in Guyana. The second edition presents a revised and expanded collection of recipes that reflect the country's varied food traditions. New sections cover Indian and Amerindian dishes, broadening the range of cuisines represented alongside Guyanese staples. The book uses a four-colour format with colour photographs accompanying the recipes.
A background section at the beginning of the book introduces basic facts about the ingredients used in Guyanese cooking. This serves as a practical guide for readers unfamiliar with local produce and culinary products. The recipes are aimed at home cooks, amateur chefs, and professionals interested in working with ingredients and techniques specific to Guyana.
Guyana sits on the northern coast of South America, and its cuisine draws on African, Indian, Amerindian, Chinese, and European influences, shaped by centuries of migration and trade. The inclusion of both Indian and Amerindian recipe sections in this edition reflects two of the country's largest cultural communities and the distinct ingredients and methods each brings to the table.
