Ammini Ramachandran is the founder, writer and editor of,Along the Peppertrail introduces the reader to Kerala’replika cartiers cultural and culinary traditions through articles and recipes. Grains, Greens, and Grated Coconuts is a preview of her cookbook on Kerala’s vegetarian cuisine through concise chapter summaries, featured recipes, and book reviews. The latest addition, Treasures from the Past, explores India's ancient culinary history though articles, stories and recipes.

Grains, Greens, and Grated Coconuts has received many favorable reviews.replika omega In the New York Times review Anne Mendelson wrote - "The purpose of this modest no-frills book is to place a region,<a href="">replika órák</a> its history, and its family and cultural heritages into a coherent context for understanding food.Other books have ably explored India’s far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala’s Hindu vegetarian traditions".replika audemars piguet Patricia Unterman wrote in the San Francisco Examiner "Few cookbooks in English have covered Kerala Vegetarian cooking, with much depth or authenticity. Ammini Ramachandran came out with a book that fully explains the magic behind this seductive cooking".

Grains, Greens, and Grated Coconuts was among the four self published cookbooks that ranked #76 in Saveur's Tenth Annual 100 List in 2008. Grains, Greens,replika breitling and Grated Coconuts was the winner of 2007 Cordon d'Or International Cookbook Awards.

Grains, Greens, and Grated Coconuts also received favorable publicity in various other publications including The Daily News Record, Modern Luxury Dallas,replika iwc Austin Chronicle, Plano Profile, Globe and Life (Canada), India SE (Singapore), Madras Plus, Economic Times (India)Mumbai Touchdown (India), Timeout Mumbai (India), Timeout Delhi (India) and various food blogs.

PRINT & INTERNET MEDIA: Ammini’s recipes appear in The Flavors of Asia published by the Culinary Institute of America. She has contributed to Zester Daily, a pioneering food and wine website exploring all aspects of food and drink around the world.replika panerai She has published in journals such as Flavor & Fortune, Gastronomica, and Heritage India. She has contributed articles to Cultural Encyclopedia of Vegetarianism, Entertaining from Ancient Rome to the Super Bowl-an Encyclopedia, Storied Dishes, Sacred Waters,and Food History Primer. She has written a column on spices along with recipes for, the premier Web site for food, beverages, and travel.

PUBLIC SPEAKING: She was a presenter at the tenth annual Worlds of Flavor International Conference & Festival - Rise of Asia - presented by The Culinary Institute of America in November 2007. She was a featured presenter for The New York Women’s Culinary Alliance, American Institute of Wine and Food,replika patek philippe Dallas, and the Houston Culinary Guild. She was a presenter at the Celebration of our members held by the Culinary Historians of New York.

CULINARY EDUCATOR: She has taught Indian cooking classes at Central Market Cooking Schools in Dallas, Fort Worth, Austin, San Antonio and Houston, Texas; the Institute of Culinary Education,replika rolex New York and the Escoffier School of Culinary Arts in Boulder, Colorado.

She is a member of the Culinary Historians of New York. She holds a diploma in article writing from the School of Careers, Berkshire, UK; a BSc in chemistry from Kerala University; and an MBA from Southern Methodist University in Dallas, Texas. Before becoming a freelance food writer,replika tag heuer Ammini was a financial analyst in international banking. She lives with her husband in Plano, Texas.

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