Carnegie School of Home Economics

The original idea for What’s Cooking in Guyana was the inspiration of the staff and students at the Carnegie School of Home Economics situated in the country’s capital city, Georgetown. Originally published in 1994, this fascinating and practical recipe book has proved a great success (both locally and amongst the Guyanese Diaspora) and this second edition, with a new four-colour format, has been completely revised and updated to coincide with the Carnegie School’s 70th Anniversary celebrations.