Angielski
About the Book
AN EASY-TO-FOLLOW GUIDE TO AN EXCITING RANGE OF TRADITIONAL SOUTH INDIAN VEGETARIAN COOKING
In her third cookbook, the author of Dakshin and Southern Spice offers a new and exciting range of traditional vegetarian cooking from the kitchens of South India. This book covers rare, unusual but easy-to-follow recipes from Kongunad, North Arcot in Tamil Nadu, Rajahmundry in Andhra Pradesh and the cuisine of the Hebbar lyengar community of Karnataka. Chandra Padmanabhan takes the novice and the expert cook alike on a journey through different cooking styles in this authoritative and warm tour of very special household recipes. The arrangement of the chapters-Sambar and Kuzhambu, Rasam, Poriyal and Kootu, Rice, Snacks, Sweets and Accompaniments-makes it easy for the busy cook to find recipes. Dishes range from the familiar-lemon sambar, lentil rasam, stir-fried potatoes with coconut-to the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.
About the Author
Chandra Padmanabhan, a graduate from Calcutta University, did her post-graduation in education at Delhi University. She has long been associated with the publishing industry.
But it is cooking that has been the author's forte for nearly four decades. She is the author of five best-selling titles, Dakshin, Southern Spice, Simply South, Southern Flavours and Dosai. Simply South won the Gourmand International Award for Second Best Vegetarian Cookbook in 2009.
The international edition of Dakshin, published by HarperCollins, Australia, in 1994, is still a pick on the shelves of bookshops all over the USA, Canada, Australia, New Zealand, Singapore and Malaysia.
