the
prasad
with this mixture.
Makes 4 to 6 servings
BONUS RECIPE — Success
5 cups togetherness
4 pounds hard work
ambition as needed
equal measure of reality
liberal sprinkling of joy
satisfaction for finishing the dish
1. Put the togetherness and hard work into the large bowl of a food processor. Pulse evenly until well combined.
2. Remove the mixture from the bowl and knead lightly. Roll out into a large flat round that covers the entire work surface.
3. Walking around the table, spoon big dollops of ambition on the surface of the round. Spoon out enough reality to match ambition equally.
4. Sprinkle liberally with joy and allow to sit for a few days.
5. Garnish with just enough satisfaction to sweeten, and serve generously.
Author’s Note
With the exception of my friend and colleague Chef Daisy Martinez, the characters and places in this tale are fictional. However, readers familiar with New York City, particularly Manhattan and Queens, will recognize the terrain of Richmond Hill, the Indo-Caribbean neighborhood where Anjali lives; Forest Hills, where she goes to school; and Manhattan’s Chelsea, where the Food Network is located. Certain locales such as Chelsea Market, Stuyvesant High School, and the Institute of Culinary Education are, in fact, real places. While the entrance exam to Stuyvesant High School, or Specialized High School Admissions Test as it is more properly called, is a real event, I have taken liberties with the time the test is given for the purposes of the story. The other characters and events in this story are entirely fictional and bear no resemblance to real people, though I hope readers will find some piece of themselves in this story. Some recipes appearing here were originally published in
Sweet Hands: Island Cooking from Trinidad & Tobago
(Hippocrene Books, © Ramin Ganeshram 2006; second edition 2010).
Acknowledgments
The greatest measure of my thanks goes to my editor, Andrea Pinkney, who saw the potential of this story when it was only a germ of an idea and whose boundless excitement for this work has kept me going full steam ahead. Thank you to my blood brother, Ramesh Ganeshram, and soul brother, Darrel Sukhdeo, for being careful readers and energetic cheerleaders. My gratitude is endless for my tireless agent, Michael Psaltis, who often sees the path clearer than I do. Many thanks to Chef Rob Bleifer, the captain at the helm of Food Network’s test kitchens, for giving me the tour and chat that enabled me to write the in-studio and contest scenes in the book. What can I say about my friend, and one of my own culinary heroes, Daisy Martinez, for agreeing to let me make her a character in this book? Thank you a million times, Daisy, for all you do and for being who you are.
Gratitude to my husband, Jean Paul Vellotti, for believing in my work. Speaking of champions, no one is a greater cheerleader than my dear friend Monica Bhide, from whom great things always come.
Most of all, an infinity of thank-yous to my sweet daughter, Sophia Parvin Vellotti, for being my reason and passion to write and live.
About the Author
Ramin Ganeshram has written for many publications, including
The New York Times, National Geographic Traveler,
and
Bon Appétit.
She is the author of the cookbook
Sweet Hands: Island Cooking from Trinidad and Tobago. Stir It Up!
marks her children’s book debut. She lives in Westport, Connecticut, with her family.
Copyright
Copyright © 2011 by Ramin Ganeshram
Cover Photo-Illustration © 2011 By Marc Tauss
Cover Design By Marijka Kostiw
All rights reserved. Published by Scholastic Press, an imprint of Scholastic Inc.,
Publishers since 1920.
SCHOLASTIC, SCHOLASTIC PRESS, and associated logos are trademarks and/or registered trademarks of Scholastic Inc.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written
prasad
with this mixture.
Makes 4 to 6 servings
BONUS RECIPE — Success
5 cups togetherness
4 pounds hard work
ambition as needed
equal measure of reality
liberal sprinkling of joy
satisfaction for finishing the dish
1. Put the togetherness and hard work into the large bowl of a food processor. Pulse evenly until well combined.
2. Remove the mixture from the bowl and knead lightly. Roll out into a large flat round that covers the entire work surface.
3. Walking around the table, spoon big dollops of ambition on the surface of the round. Spoon out enough reality to match ambition equally.
4. Sprinkle liberally with joy and allow to sit for a few days.
5. Garnish with just enough satisfaction to sweeten, and serve generously.
Author’s Note
With the exception of my friend and colleague Chef Daisy Martinez, the characters and places in this tale are fictional. However, readers familiar with New York City, particularly Manhattan and Queens, will recognize the terrain of Richmond Hill, the Indo-Caribbean neighborhood where Anjali lives; Forest Hills, where she goes to school; and Manhattan’s Chelsea, where the Food Network is located. Certain locales such as Chelsea Market, Stuyvesant High School, and the Institute of Culinary Education are, in fact, real places. While the entrance exam to Stuyvesant High School, or Specialized High School Admissions Test as it is more properly called, is a real event, I have taken liberties with the time the test is given for the purposes of the story. The other characters and events in this story are entirely fictional and bear no resemblance to real people, though I hope readers will find some piece of themselves in this story. Some recipes appearing here were originally published in
Sweet Hands: Island Cooking from Trinidad & Tobago
(Hippocrene Books, © Ramin Ganeshram 2006; second edition 2010).
Acknowledgments
The greatest measure of my thanks goes to my editor, Andrea Pinkney, who saw the potential of this story when it was only a germ of an idea and whose boundless excitement for this work has kept me going full steam ahead. Thank you to my blood brother, Ramesh Ganeshram, and soul brother, Darrel Sukhdeo, for being careful readers and energetic cheerleaders. My gratitude is endless for my tireless agent, Michael Psaltis, who often sees the path clearer than I do. Many thanks to Chef Rob Bleifer, the captain at the helm of Food Network’s test kitchens, for giving me the tour and chat that enabled me to write the in-studio and contest scenes in the book. What can I say about my friend, and one of my own culinary heroes, Daisy Martinez, for agreeing to let me make her a character in this book? Thank you a million times, Daisy, for all you do and for being who you are.
Gratitude to my husband, Jean Paul Vellotti, for believing in my work. Speaking of champions, no one is a greater cheerleader than my dear friend Monica Bhide, from whom great things always come.
Most of all, an infinity of thank-yous to my sweet daughter, Sophia Parvin Vellotti, for being my reason and passion to write and live.
About the Author
Ramin Ganeshram has written for many publications, including
The New York Times, National Geographic Traveler,
and
Bon Appétit.
She is the author of the cookbook
Sweet Hands: Island Cooking from Trinidad and Tobago. Stir It Up!
marks her children’s book debut. She lives in Westport, Connecticut, with her family.
Copyright
Copyright © 2011 by Ramin Ganeshram
Cover Photo-Illustration © 2011 By Marc Tauss
Cover Design By Marijka Kostiw
All rights reserved. Published by Scholastic Press, an imprint of Scholastic Inc.,
Publishers since 1920.
SCHOLASTIC, SCHOLASTIC PRESS, and associated logos are trademarks and/or registered trademarks of Scholastic Inc.
No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written
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