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005			20211103201032.0
008			991220s2000 nyua b 001 0 eng d
010			_a 99086758
011			_aBIB MATCHES WORLDCAT
020			_a0060192577
020			_a9780060192570
035			_a(ATU)b10716671
035			_a(OCoLC)43096735
040			_aDLC _beng _erda _cDLC _dBAKER _dNLGGC _dBTCTA _dYDXCP _dATU
042			_apcc
043			_aa-ii---
050	0	0	_aTX724.5.I4 _bK23 2000
082	0	0	_a641.595483 _221
100	1		_aKaimal, Maya, _eauthor. _9243766
245	1	0	_aSavoring the spice coast of India : _bfresh flavors from Kerala / _cMaya Kaimal ; photographs by Ruven Afanador, Zubin Shroff, and John Bentham ; designed by Ph.D.
246	3		_aSavouring the spice coast of India
246	3		_aSavouring the spice coast of India : _bFresh flavours from Kerala
250			_aFirst edition.
264		1	_aNew York : _bHarperCollins Publishers, _c[2000]
264		4	_c©2000
300			_aix, 230 pages : _bcolour illustrations ; _c24 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (page 225) and index.
520			_a""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.
588			_aMachine converted from AACR2 source record.
650		0	_aCooking, Indic _9316072
650		0	_aCooking _zIndia _zKerala _9621936
907			_a.b10716671 _b26-03-18 _c27-10-15
998			_ab _ac _b06-04-16 _cm _da _feng _gnyu _h0
945			_a641.595483 KAI _g1 _iA253573B _j0 _lcmain _o- _p$71.91 _q- _r- _s- _t0 _u8 _v0 _w0 _x0 _y.i11771148 _z29-10-15
942			_cB
999			_c1138888 _d1138888