'Merely to thumb through the pages of this cookbook is to experience a culinary delight in itself.' Review of Modern Caribbean Cuisine in the Trinidad Guardian Realising that globalisation and foreign influences could dilute her country's local cuisine, Wendy's latest culinary offering: Curry, Callaloo & Calypso: The real taste of Trinidad & Tobago showcases her country's indigenous foods 'by way of old and new recipes for present and future generations'. In her introduction to the gastronomic delights in the pages that follow, Wendy includes a fascinating brief culinary history showing how Trinidad and Tobago's Indian, African, European and Chinese population come to be reflected in a cuisine that is 'bold, explosive in flavour, eclectic and addictive'. About the author In addition to being a cookbook author, freelance food consultant and food stylist, Wendy Rahamut is also the weekly food writer for the Trinidad Guardian and is the Editor-in-Chief of Caribbean Gourmet magazine. She owns and operates the Wendy Rahamut School of Cooking, and since 1998 has hosted the long-standing weekly television cooking show, Caribbean Flavors. Also available:
Hardback • 368pp • 264x198mm • 9780230038578
9781405026307
9781405027373
www.macmillan-caribbean.com