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Author: Badru Deen Publisher: ISBN: 9780615855363 Category : East Indians Languages : en Pages : 256
Book Description
"Out of the Doubles Kitchen" is a fascinating memoir of the first family of Doubles--the number one street food of Trinidad and Tobago. An informative, educational, and inspiring book that traces the evolution of this business from being "poor-people-food" to a multimillion-dollar industry. The family's struggles in introducing this new ethnic food to a diverse population are vividly narrated. The author engagingly recounts his family's experiences with the social hurdles of abject poverty, illiteracy, alcoholism, domestic abuse, shame, race and class. His writing transports the reader back to Trinidad when its plural society was in its infancy and uses Doubles as an example to showcase the triumph of the resilient, innovative, persevering and entrepreneurial human spirit to rise above its circumstances and achieve its dreams. The book is also a remarkable testament to the extraordinary legacy left by the author's father. In addition to documenting the history of his family's creation of Doubles, the book is a deeply personal memoir of the author's own journey from the Doubles Kitchen to higher education at the University of Manitoba, corporate life and the American Dream. This motivational memoir also leaves the reader salivating for a taste of Doubles.
Author: Badru Deen Publisher: ISBN: 9780615855363 Category : East Indians Languages : en Pages : 256
Book Description
"Out of the Doubles Kitchen" is a fascinating memoir of the first family of Doubles--the number one street food of Trinidad and Tobago. An informative, educational, and inspiring book that traces the evolution of this business from being "poor-people-food" to a multimillion-dollar industry. The family's struggles in introducing this new ethnic food to a diverse population are vividly narrated. The author engagingly recounts his family's experiences with the social hurdles of abject poverty, illiteracy, alcoholism, domestic abuse, shame, race and class. His writing transports the reader back to Trinidad when its plural society was in its infancy and uses Doubles as an example to showcase the triumph of the resilient, innovative, persevering and entrepreneurial human spirit to rise above its circumstances and achieve its dreams. The book is also a remarkable testament to the extraordinary legacy left by the author's father. In addition to documenting the history of his family's creation of Doubles, the book is a deeply personal memoir of the author's own journey from the Doubles Kitchen to higher education at the University of Manitoba, corporate life and the American Dream. This motivational memoir also leaves the reader salivating for a taste of Doubles.
Author: Von Diaz Publisher: Chronicle Books ISBN: 1797215256 Category : Cooking Languages : en Pages : 308
Book Description
An intimate reflection on tropical island cooking's bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include: Coco Bread from Jamaica Arroz con Jueyes (Stewed Crab Rice) from Puerto Rico Masikita (Papaya-Marinated Beef Skewers) from Madagascar Bebek Betutu (Roasted Duck in Banana Leaf) from Indonesia Lechon Kawali (Crispy Fried Pork Belly) from the Philippines Bright citrus and vinegars, verdant herbs, slow-cooked and smoky grilled meats, fresh seafood, aromatic rice, and earthy root vegetables: These flavors, found in the meals and recipes across these island nations pair remarkably well together, despite distance and cultural differences. The ingredients and deep-rooted cooking techniques in each of these recipes typify the harmonious, synchronous spirit found in each culture's unique cuisines. Even amid environmental chaos and food insecurity, islanders cook in ways that are soul nourishing and flavorful. Islas is about preserving the wisdom, values, and resilience of the people who live in some of the most volatile, vulnerable places on this planet. Each recipe, an archive of strategies for persistence, creativity, and ingenuity, provides a path for cooking delicious food. But above all, these stories and recipes acknowledge that cooking delicious food for others is always a selfless act. AN AUTHENTIC DEEP DIVE INTO UNDERREPRESENTED FOODWAYS: Amid environmental chaos and food insecurity, and with limited ingredients, islanders cook in ways that are soul nourishing and emphasize flavor. This book expertly and authentically presents the diverse recipes and techniques of the islands of the Indian, Atlantic, and Pacific Oceans. DETAILED RECIPES AND FULL-COLOR PHOTOGRAPHS: Each of the techniques and recipes are paired with lots of how-tos and step-by-step guides, including key historical and scientific background to help you master these delicious recipes—from quick pickles to soups, stews, and barbecues—at home. EXPERT AUTHOR AND A LEADING VOICE: Von Diaz is a celebrated author and seasoned food researcher who has dedicated her life to bringing forth unique food stories and the people behind them. Perfect for: Anyone interested in learning more about AAPI cooking and cuisine A great hostess gift or self-purchase for those who enjoy entertaining and exploring food cultures around the world An educational and practical resource for sustainable cooking enthusiasts Special occasion, holiday, or birthday present for foodies and cookbook collectors Those who enjoy Salt, Fat, Acid, Heat; Coconut & Sambal; Cook Real Hawai'i; and Ottolenghi cookbooks
Author: Deb Perelman Publisher: Knopf ISBN: 1101874821 Category : Cooking Languages : en Pages : 626
Book Description
NEW YORK TIMES BEST SELLER • From the best-selling author of The Smitten Kitchen Cookbook—this everyday cookbook is “filled with fun and easy ... recipes that will have you actually looking forward to hitting the kitchen at the end of a long work day” (Bustle). A happy discovery in the kitchen has the ability to completely change the course of your day. Whether we’re cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results. Deb Perelman, award-winning blogger, thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes—almost all of them brand-new, plus a few favorites from her website—that will make you want to stop what you’re doing right now and cook. These are real recipes for real people—people with busy lives who don’t want to sacrifice flavor or quality to eat meals they’re really excited about. You’ll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There’s a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos). And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder—four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins). Written with Deb’s trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: J. Kenji López-Alt Publisher: W. W. Norton & Company ISBN: 0393249867 Category : Cooking Languages : en Pages : 1645
Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: Brinsley Samaroo Publisher: Routledge ISBN: 1000507157 Category : Social Science Languages : en Pages : 113
Book Description
Indian Diaspora World Convention was held in Trinidad in 2017 to commemorate the 1917 decision of the Indian Legislature to end further recruitment of Indians for overseas indentured service. This part is volume I of the two volume work Global Indian Diaspora. It is a significant addition to current research on India’s cultural expansion into the Atlantic and Pacific worlds. In this volume, the former indentured Empire speaks back, giving its side of the narrative, not in an apologetic accounting but rather on the positive side in diverse ways. The Girmitiyas (lit. agreement signers) maintained their core values using these to gain anchorage in the new places. At the same time, they prudently took advantage of agencies, such as the Canadian Mission to gain admission to the wider westernized community. They maintained ties with India through frequent visits of Indian scholars and missionaries. They equally preserved their cultural observances derived from Indian antiquity adding diversity to the colonial society. All of these elements combine to give a refreshing perspective on the globalization of the world, which started long before all the time. Please note: Taylor & Francis does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.
Author: Ruben Gowricharn Publisher: Taylor & Francis ISBN: 1000412571 Category : Political Science Languages : en Pages : 202
Book Description
This book critically examines new perspectives on the transformations in the Indian diaspora. It studies the changing perspectives on the historical background of the diaspora and analyses fresh and emerging views in response to new configurations in diaspora relations. The volume highlights the transformation of the old Indian diaspora into a new ensemble in which economic, ideological and cultural forces predominate and interact closely. It looks at various themes including Indian indentured emigration to sugar colonies, comparisons between labour migration from India and China, the Girmitiya diaspora, the Indian diaspora in Africa and the rise of racial nationalism, India’s soft power in the Gulf region, and the repurposing of the ‘Hindutva’ idea of India for Western societies as undertaken by diaspora communities. Lucid and topical, this book will be useful for scholars and researchers of diaspora studies, migration studies, political studies, international relations, globalisation, political sociology, sociology and South Asia studies.
Author: Ramin Ganeshram Publisher: Hippocrene Books ISBN: 9780781811255 Category : Cooking Languages : en Pages : 292
Book Description
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. A British colony from 1779 until 1962, during those years Trinidad & Tobago's population grew to include East Indian and Chinese indentured servants who worked in the sugar plantations alongside former African slaves. Trinidadian food is marked by the blending of these cultures. As such, curry, Indian breads, callaloo (a soup of West African origin), and fried rice are all among the national dishes. The book includes these dishes, as well as many others, including Shrimp Creole, Beef Stew with Dumplings, and Ginger Beer. Also included are fascinating histories and anecdotes on such topics as Trinidadian rum, Buccaneer Cooking, and Black Cake. Beautiful photographs! by Jean-Paul Vellotti bring this beautiful island nation and its unique cuisine to life.
Author: Linda Shiue Publisher: Hachette UK ISBN: 073828601X Category : Cooking Languages : en Pages : 529
Book Description
A renowned chef and physician shares her secrets to a healthy life in this cookbook filled with healthy recipes that will fuel and energize your body and mind. "I like to think of a spicebox as the cook's equivalent of a doctor's bag--containing the essential tools to use in the art of cooking. Learning to use spices is the best way to add interest and vibrancy to simple home cooking."—from the Introduction In her first cookbook, chef and physician Linda Shiue puts the phrase "let food be thy medicine" to the test. With 175 vegetarian and pescatarian recipes curated from her own kitchen, Dr. Shiue takes you on a journey of vibrant, fresh flavors through a range of spices from amchar masala to za'atar. With a comprehensive "Healthy Cooking 101" chapter, lists of the healthiest ingredients out there, and tips for prevention, Spicebox Kitchen is a culinary wellness trip you can take in your own kitchen.
Author: Margaret Li Publisher: Shambhala Publications ISBN: 1611805570 Category : Cooking Languages : en Pages : 257
Book Description
Wildly inventive Chinese-American home cooking from the siblings behind Boston’s acclaimed Mei Mei restaurant. Too intimidated to cook Chinese food at home but crave those punchy flavors? Not anymore. Put down that takeout kung pao chicken and get in the kitchen! Full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients, Double Awesome Chinese Food delivers the goods. The three fun-loving Chinese-American siblings behind the acclaimed restaurant Mei Mei take the fear factor out of cooking this complex cuisine, infusing it with creativity, playfulness, and ease. Take the Double Awesome: flaky scallion pancakes stuffed with two oozy eggs, sharp cheddar, and garlicky pesto; could there be anything better? Ridiculously delicious and unexpected dishes like Cranberry Sweet and Sour Stir-fried Pork and Red Curry Frito Pie will become new staples for your cooking lineup. Throw a hands-on dumpling-making party and let your friends decide whether to serve them chewy and pan-seared or crackly and deep-fried. Packed with pro-cooking tips, sauces to amp up any meal, sustainable sourcing advice, and over 100 delicious recipes, this book is your ticket to making the Chinese food of your dreams any night of the week.
Author: Badru Deen
Author: Badru Deen
Author: Von Diaz
Author: Deb Perelman
Author: J. Kenji López-Alt
Author: Brinsley Samaroo
Author: Frieda Arkin
Author: Ruben Gowricharn
Author: Ramin Ganeshram
Author: Linda Shiue
Author: Margaret Li