“Grains, Greens, and Grated Coconuts is a wonderful book; a moving glance into a world that I would never otherwise have encountered. Recipes that make me want to rush to the kitchen. Intriguing techniques that could be used with other cuisines, fascinating personal stories about growing up in a big Kerala household, all embedded in a deep understanding of Kerala as a pivot of Asian history. It is a wonderful tribute to Kerala and a stunning gift for the rest of us”.
Author of Cuisine and Empire: Cooking in World History , winner of IACP best book in culinary history, and Food of Paradise, winner of IACP Julia Child award
“Grains, Greens, an Grated Coconuts is a jewel of a cookbook – from authentic recipes to Ammini’s evocative personal anecdotes of Kerala culinary traditions. It is at once scholarly, yet accessible, and especially charming for its delicious recipes and intriguing stories from the royal kitchens of Kochi”.
Author of The Wisdom of the Chinese Kitchen, winner of IACP Le Cordon Bleu International Cookbook Award, Stir Frying to the Sky’s Edge, winner of James Beard Best International Cookbook Award and The Breath of a wok, IACP Le Cordon Bleu International Cookbook Award and IACP Jane Grigson Cookbook Award for Distinguished Scholarship.