Journalist, Chef and Educator
SWEET HANDS: Caribbean cooking at its finest
Ramin Ganeshram was born in New York City. A journalist for nearly 15 years, she has written about food and culinary traditions for Bon Appetit, Gourmet, Saveur, Four Seasons, Cooking Light, Newsday (as a regular contributor), and many other publications.
Ramin is currently the editor-in-chief of canvas, a sustainable lifestyle magazine.
In 2001, she earned her master’s degree in Journalism from Columbia University.
A professionally trained chef with a degree from the Institute of Culinary Education in New York City, Ramin enjoys teaching recreational food classes, including her scrumptious Cooking with Rum and Chocolate.
She recently became an instructor for Media Bistro, teaching their highly regarded Food Writing Boot Camp series.
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.
Trinidadian food is marked by the blending of cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes.
Recipes including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer, plus fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake, are all inside this unique hardcover book. Photographs by Jean-Paul Vellotti bring this beautiful island nation and its flavorful cuisine to life.
Miami Herald
“Sweet Hands is a tribute to Trinidad.”
Editorial Reviews:
Newsday
“A tender tribute to [the author's] father... A book filled with enticing recipes, Ganeshram conjures strong memories.”
New York Daily News
“Sweet Hands" is an enjoyable acquisition for Caribbean cuisine novices and those who were raised on the fare.”
Contact info: Ramin {at} Table2Type.com or by phone: 631.689.1061
