*Gasp* I never thought it would happen, but it has. The Naparima Girls Cookbook  has fallen out of the Trinigourmet Hotlist! This perennial favourite has now been pushed aside by several new debuts, many of them focused on the cuisines of the Spanish speaking Caribbean. Enjoy these new titles, as well the hotshot debut of Curry, Callaloo and Calypso, Wendy Rahamut’s newest work. It enters this month at #1 and it hasn’t even been released yet. Big ups Wendy!
|1. Curry, Callaloo & Calypso: The Real Taste of Trinidad & Tobago 
Description: When asked about the spontaneity of Caribbean cooks, Wendy Rahamut says: “We do not really cook from recipes, as such. Many cooks prepare recipes handed down from generations, and these are embedded in the memories of each cook”. Realising that globalisation and foreign influences could dilute her country’s local cuisine, Wendy’s latest culinary offering “Curry, Callaloo and 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. The book is divided into ten sections of recipes with helpful short explanations: Sweet and Savory Breads; Cakes, Pastries, Desserts and Ice Creams; Fish and Seafood; Snacks and Indian Delicacies; Rice, Coo Coo, Provisions and Dumplings; Meats, Soups, Souses, Salads and Vegetables; Chutneys and Peppersauces; Drinks; and, Confections, Jams and Jellies. The dishes are beautifully illustrated in full-colour, and the book is also peppered by striking images of Trinidad and Tobago.
|2. Sweet Hands: Island Cooking from Trinidad and Tobago 
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.
|||3. The Cuban Kitchen 
Description:What is Cuban cuisine? A delectable intermingling of Spanish, Portuguese, Arabian, Chinese, and African culinary traditions—a true melting pot of all the influences that combine in Cuban culture.
Now, Raquel Rabade Roque gives us the definitive book of Cuban cuisine: encyclopedic in its range, but intimate and accessible in tone with more than five hundred recipes for classic, home-style dishes.
|||4. Bon Appetit (1-year auto-renewal) 
Description: Bon Appetit readers are passionate, hands-on cooks who love being in the kitchen, entertaining, traveling, and dining out. They are interested in what’s new in the food world, as well as up-to-date information on wine, beer, and spirits. Bon Appetit appeals to a wide variety of readers: Experienced cooks will find plenty of articles that improve their skills, while those new to the kitchen will learn the basics and more with the friendly and accessible format. When readers are crunched for time, they turn to Bon Appetit for creative, fresh, and modern dishes that can be made in just a few minutes.
|||5. Havana Salsa: Stories and Recipes 
Description: Food columnist Carballo’s devotion to both her Cuban homeland and the magnificent food of her childhood are evident in this memoir with recipes.
|6. Caribbean Cookbook 
Description: First published more than thirty years ago, Rita Springer’s Caribbean Cookbook is a West Indian classic. This latest edition complete with a new introduction, a modern design and an exciting full-colour cover, will please Rita Springer fans and win her new ones.
|||7. The Spice Necklace: My Adventures in Caribbean Cooking, Eating, and Island Life 
Description: While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.
Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters.
The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.
8. Corelle Hearthstone Stoneware Square 16-Piece Dinnerware Set, Service for 4 
Description: Ready right out of the box to seat four diners, this set includes four of each of the following: 11-1/2-inch dinner plate; 8-3/4-inch luncheon, salad, or dessert plate; 28-ounce bowl for soup, cereal, or ice cream; and a 14-ounce mug. Corelle makes the glossy dinnerware of durable stoneware that stands up to everyday use in the microwave and dishwasher, with the added bonus of being oven-safe for keeping food warm. The set is covered by Corelle’s one-year replacement policy for any piece that chips or breaks during normal household use.
|9.Caribbean Flavors 
Description: The food of the Caribbean represents a fascinating fusion of cultures. The islands boast influences from Africa, East India, China, South America, Europe, South East Asia, Syria and the Lebanon. Each of these cultures has left its own unique mark on the food of the region evolving in their own way to produce a new type of fusion cuisine that is mouth-watering, spicy and delicious. And this is what “Caribbean Flavors” is all about. Here you will find over 150 recipes reflecting the authentic and indigenous foods of the various islands but you will also experience a new type of Caribbean fusion cooking with a brighter, fresher, modern twist.
Description: Puerto Rican cuisine, with its strong Spanish and African influences, holds a unique position in the world of Caribbean cooking. The food is spicy, hearty, healthy, sensuous, and adventurous. The 240-plus recipes included here range from traditional island dishes and drinks to the latest Nuyorican creations. Fully illustrated, this edition features a new preface by the author.