iUniverse Would Like to Announce the Release of Grains, Greens, and Grated Coconuts by Ammini Ramachandran

Bloomington, IN, September 25, 2008 --(PR.com)-- Acclaimed Cookbook Offers Traditional Southern Indian Recipes, Fascinating Look at Indian Ocean Spice Trade, Cooking Techniques, and More.

The tropics of southwestern India is a place where kitchens are filled with not only the mouth-watering scents of home cooking, but also the wisdom of cooks who understand the power of spices and traditional Indian cooking methods. This place is Kerala, India, and Ammini Ramachandran brings this region’s unique flavors and history to readers in her award-winning book, Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy.

Having spent her childhood peeking into the family kitchen where pots boiled with rice and mounds of delectable curries were enjoyed daily, Ramachandran offers a diverse array of recipes for curries, pickles and preserves, breakfast specialties, rice dishes, and dishes made for festivals or holy occasions. She succeeds in remaining true to the originality of these southern Indian favorites while also making her instructions clear for cooks more familiar with Western cooking methods.

Although filled with accessible, inspiring recipes that have survived for generations, Grains, Greens, and Grated Coconuts also presents a fascinating glimpse at the history of the Indian Ocean spice trade. Years were spent researching the cultural and historical aspects of Kerala’s culinary background, and Ramachandran enriches this already compelling cookbook with the evolution of trade with the Middle East, Rome, and other regions that made the spices prevalent in many of the book’s dishes coveted items in the ancient world.

Hailed as a much-needed and well-executed guide to Keralan cuisine, Grains, Greens, and Grated Coconuts has garnered praise from food writers and mainstream media like.

“Few cookbooks in English have covered Kerala vegetarian cooking with much depth or authenticity…Grains, Greens, and Grated Coconuts fully explains the magic behind this seductive cooking,” writes Patricia Unterman of the San Francisco Examiner.

Grains, Greens, and Grated Coconuts: Recipes and Remembrances of a Vegetarian Legacy is a comprehensive and endearing look at Keralan cuisine from the perspective of a woman whose memories are intertwined with the history and traditional dishes of this tropical, alluring part of the world.

About the Author
Ammini Ramachandran is a freelance food writer based in Plano, Texas. Her articles have appeared in Flavor & Fortune, a quarterly journal about Chinese cuisine, and Sacred Waters, a collection of articles and stories published by Adams Media.

Ramachandran holds a diploma in article writing from the School of Careers, Berkshire, UK, a Bachelor of Science in chemistry from Kerala University, and an MBA from Southern Methodist University in Dallas. In addition to being a regular columnist for several online publications, she runs www.peppertrail.com, which is devoted to Kerala’s traditions, culture, and cuisine.

For more information, contact: Travis Wilson
Phone 1-800-AUTHORS
Email Publicity@iuniverse.com

Travis Wilson