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The Essential Kerala Cookbook
The Essential Kerala Cookbook

The Essential Kerala Cookbook

by Vijayan Kannampilly

Your Price: $24.95
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Product ID:11691

Language

English

Publisher

Penguin

ISBN

0143029509 - Year: 2003 - Pages: 291

Binding

Paperback

Vijayan Kannampilly
Shipping Note: This item usually arrives at your doorstep in 10-15 days

Author: Vijayan Kannampilly
Publisher: Penguin
Year: 2003
Language: English
Pages: 291
ISBN/UPC (if available): 0143029509

Description

A comprehensive collection of recipes that brings together the best of traditional cuisine from Kerala. The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks served both as daily fare and as part of the sadya on festive occasions.

In recent times, the coconut-flavored cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India.

As the author explains in his introduction to the book, the ancient association of food with religion, the influence of foreign trade and the intermingling of different communities have all combined to make Kerala cuisine what it is today. Interestingly, even though a variety of spices grow literally in their backyards, Malaylis abstain from an overpowering use of these, rendering their cuisine different from other Asian cuisines. Instead, there is a range of delicately spiced dishes, harmoniously balanced and simple to prepare, neither too rich nor too bland, and always delicious.

The recipes in this volume cover the entire range of vegetables, meat, seafood, pickles, sweets and snacks served both as daily fare and as part of the sadya on festive occasions, taking in the specialties of the different regions and communities of the state.

Contents

Acknowledgements

INTRODUCTION
Castes, Cuisines and Confluence
A Brief Note on Malayali culinary History

A Menu for a Monarch
The Sadya and Other Feasts

Earth, Stone and Metal
The Cooking Utensils of Kerala

Preparing for the Pot
Coconut and other Ingredients

Table of Measures

Basic Recipes

RECIPES
Vegetables
Meat, Poultry and Egg
Fish and Shellfish
Biryani and Cereals
Pickles and Chutneys
Sweets and Savouries

Glossary
Select Bibliography
Index

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