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Unlike some other reproductions of classic texts (1) We have not
used OCR(Optical Character Recognition), as this leads to bad
quality books with introduced typos. (2) In books where there are
images such as portraits, maps, sketches etc We have endeavoured to
keep the quality of these images, so they represent accurately the
original artefact. Although occasionally there may be certain
imperfections with these old texts, we feel they deserve to be made
available for future generations to enjoy.
Gourmand World Cookbook Award winner “My copy of The Kerala
Kitchen has notes scribbled in it and has turmeric stains on
certain pages. Now it’s your turn to enjoy. So line up your
spices, ready your grated coconut and go to it. You are in for both
a literary and gastronomic treat.†—Abraham Verghese, author of
The Covenant of Water Now in an expanded edition with new recipes
and photographs, this unique cookbook-memoir transports readers to
Kerala, a verdant, tropical state on the Malabar Coast of South
India. Since ancient times, seafarers and traders have been drawn
by the lure of spices to Kerala. Saint Thomas also traveled this
spice route, converting several Brahmin families who later
intermarried with Syrians who had settled here; thus was born the
vibrant Syrian Christian community of Kerala. Today, ayurvedic
massage resorts and backwater cruises make this scenic land a top
tourist destination, and spices still draw both travelers and
gourmands to its rich culinary heritage. It is this legacy
that The Kerala Kitchen brings us, through more than
170 recipes and the stories that accompany them. Authentic and easy
to prepare, these recipes are adapted for the North American
kitchen, and accompanied by a guide to spices, herbs, and
equipment, as well as a glossary of food terms. Interwoven between
these recipes, in the best tradition of the cookbook memoir, are
tales of talking doves, toddy shops, traveling chefs and killer
coconuts, evoking the beauty of a bygone era as well as the
compelling pull of the present one. Sample recipes: Meen
Vevichathu (Fish Curry Cooked in a Clay Pot)
Parippu (Lentils with Coconut Milk) Thiyal (Shallots
with Tamarind and Roasted Coconut) Pesaha Appam (Steamed Rice
Bread) Paalappam (Lace-Rimmed Pancakes) Karikku Pudding
(Tender Coconut Pudding)
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