qOther books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions.q-The New York Times reviewqAmmini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine.q-Saveur February, 2008qRecipes that make me want to rush to the kitchen, intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It's a wonderful tribute to Kerala and a stunning gift for the rest of us.q-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary HeritageqGrains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi.q-Grace Young, author of The Wisdom of the Chinese KitchenPancakes. These spicy pancakes are a quick way to use up leftover idli batter. 4 cups idli batter (recipe above) 1 cup ... 1/2 cup vegetable oil Pour water, a little at a time, into the idli batter, and stir well to make a thick but spreadable batter.
|Title||:||Grains, Greens, and Grated Coconuts|
|Publisher||:||iUniverse - 2008-08|