NATIVE FOOD MEETS NEW CARIBBEAN CUISINE IN WENDY RAHAMUT’S LATEST BOOK
By NITISH S. RELE - email@example.com
Rahamut posits that culinary fusion is an ongoing process by coupling the indigenous foods of the islands with a new Caribbean style to create a brighter, fresher and healthier twist, bringing the taste of the tropics home to your table.
A four-generation Indian, whose ancestors came to Trinidad from India as indentured laborers, Rahamut worked for 10 years in corporate marketing in Trinidad and Canada. “I decided to follow my passion for cooking and began my career in culinary arts in Trinidad about 12 years ago,” she says.
And since then, there has been no looking back for Rahamut, who is a freelance food consultant and food stylist, a food writer for the Trinidad Guardian newspaper, editor-in-chief of Caribbean Gourmet magazine. She also owns and operates the Wendy Rahamut School of Cooking.
Some of the tantalizing seafood dishes in the book are Spicy Tobago Crab Fritters and Grilled Lobster with Sauce Chien; fruit and vegetable dishes include Gingery Pumpkin Soup and Tropical Fruit Salad with Brown Sugar Passion Fruit Syrup; stews such as Braised Lamb with Eggplant and Grilled Polenta; spicy rice dishes like Cinnamon Curried Fried Rice; and root vegetables like Baked Sweet Potatoes with Chili & Lemon.
Modern Caribbean Cuisine is available at www.amazon.com or click on www.interlinkbooks.com for more information.
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