Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy
The purpose of this modest no-frills book is to place a region, its history, and its family and cultural heritages into a coherent context for understanding food. --By Anne Mendelson in The New York Times, July 18, 2007"Ammini guides you through Kerala's history and heritage, seasonal  festivals, and irresistible varieties of precious recipes handed down from  one generation to the next". --My Workshop, March 26, 2007"Grains, Greens, and Grated Coconuts is the perfect kind of book  to curl up with and experience Kerala cooking at its best." --Indian Food Rocks, March 14, 2007"Ramachandran has preserved the originality of her traditional  family recipes, and made them accessible to those outside the tradition,  without overwhelming the readers". --Mahanandi, March 19, 2007"This cookbook do justice to a very unique and sophisticated  culinary tradition emerging from what was once considered the spice capital  of the world". --Jugalbandi, April 12, 2007As experience shows, anything one makes following a recipe from this book is bound to turn out delicious - be it a deceptively simple potato stew or a medley of vegetables in the classic dish, aviyal. --By Vidya Heble in India SE, Singapore, August 7, 2007--This text refers to an alternatePaperbackedition.