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Savoring the spice coast of India : fresh flavors from Kerala / Maya Kaimal ; photographs by Ruven Afanador, Zubin Shroff, and John Bentham ; designed by Ph.D.

By: Material type: TextTextPublisher: New York : HarperCollins Publishers, [2000]Copyright date: ©2000Edition: First editionDescription: ix, 230 pages : colour illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0060192577
  • 9780060192570
Other title:
  • Savouring the spice coast of India
  • Savouring the spice coast of India : Fresh flavours from Kerala
Subject(s): DDC classification:
  • 641.595483 21
LOC classification:
  • TX724.5.I4 K23 2000
Summary: ""I was nine years old when I first went to Kerala, my father's boyhood home, where the lush tip of India meets the Arabian Sea. I'd heard stories about this place, seen photographs, and even tasted the lively South Indian curries my father cooked in our suburban Boston home. Still, nothing prepared me for how extraordinarily exotic it would seem when I stepped off that Indian Airlines plane ...." A colorful land of spices and coconut palms, the southern state of Kerala is home to some of the most vibrant and flavorful cooking in all of India. Virtually undiscovered by Americans, its distinctive cuisine is influenced as much by its abundance of fresh ingredients (including fish, lamb, coconut, ginger, green chilies, black pepper, tamarind, and curry leaves) as by its different religious groups (Hindu, Christian, and Muslim) and cultures that make up its population. Now acclaimed cookbook author Maya Kaimal offers a unique culinary journey to Kerala, sharing the authentic recipes passed down by her family and other Keralan cooks.Vastly different from the familiar North Indian staples of tandoori chicken, fried breads, and thick sauces, the food of Kerala has a lively tropical spirit, revealed in dishes like Tamarind Shrimp, Vegetables in Fragrant Coconut Milk, Batter-Fried Bananas, and the ubiquitous Sourdough Pancakes known as dhosa. Kaimal offers more than one hundred of these flavorful recipes, each carefully adapted for the home kitchen. Chapters on getting started, stocking your pantry, and planning a complete South Indian mealprovide thoughtful explanations of ingredients, seasonings, and techniques, making it easy for home cooks to create the complex layers of flavor that characterize Keralan cuisine.Enlivened by Kaimal's passion for her father's homeland, and by outstanding four-color photographs, Savoring the Spice Coast of India is more than simply a cookbook. It is a captivating taste of a culture and cuisine to which you will want to return again and again."--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.595483 KAI (Browse shelf(Opens below)) 1 Available A253573B

Includes bibliographical references (page 225) and index.

""I was nine years old when I first went to Kerala, my father's boyhood home, where the lush tip of India meets the Arabian Sea. I'd heard stories about this place, seen photographs, and even tasted the lively South Indian curries my father cooked in our suburban Boston home. Still, nothing prepared me for how extraordinarily exotic it would seem when I stepped off that Indian Airlines plane ...." A colorful land of spices and coconut palms, the southern state of Kerala is home to some of the most vibrant and flavorful cooking in all of India. Virtually undiscovered by Americans, its distinctive cuisine is influenced as much by its abundance of fresh ingredients (including fish, lamb, coconut, ginger, green chilies, black pepper, tamarind, and curry leaves) as by its different religious groups (Hindu, Christian, and Muslim) and cultures that make up its population. Now acclaimed cookbook author Maya Kaimal offers a unique culinary journey to Kerala, sharing the authentic recipes passed down by her family and other Keralan cooks.Vastly different from the familiar North Indian staples of tandoori chicken, fried breads, and thick sauces, the food of Kerala has a lively tropical spirit, revealed in dishes like Tamarind Shrimp, Vegetables in Fragrant Coconut Milk, Batter-Fried Bananas, and the ubiquitous Sourdough Pancakes known as dhosa. Kaimal offers more than one hundred of these flavorful recipes, each carefully adapted for the home kitchen. Chapters on getting started, stocking your pantry, and planning a complete South Indian mealprovide thoughtful explanations of ingredients, seasonings, and techniques, making it easy for home cooks to create the complex layers of flavor that characterize Keralan cuisine.Enlivened by Kaimal's passion for her father's homeland, and by outstanding four-color photographs, Savoring the Spice Coast of India is more than simply a cookbook. It is a captivating taste of a culture and cuisine to which you will want to return again and again."--Publisher description.

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