Inspired by memories of her father and her own experiences on the islands, award winning author Ramin Ganeshram introduces the reader to a beautiful nation with a rich and eclectic cultural heritage. African, Indian, Chinese, and British culinary influences come together in a unique Trinidadian blend. Shrimp Creole and beef stew with dumplings are familiar dishes with island twists, while baigan chokho (roasted eggplant), channa aloo (stewed potatoes and chickpeas), and a rich black cake are sure to be new favorites.

The beautiful book features foreword by renowned "New York Times" food columnist Molly O'Neill, and a glossary of terms and resource section for finding ingredients.  It includes 175 recipes adapted for the North American kitchen, and a 16-page color photo insert.