[.ca] Savoring the Spice Coast of India: Fresh Flavors from Kerala (ISBN 0060192577)

From Amazon.com:
This comprehensive introduction to the use of many rich and flavorful spices--including cardamom, black pepper, ginger, and cinnamon--takes readers beyond usual notions of Indian cooking. When combined with meats, fruits, and vegetables--especially in dry curries and rice dishes--such spices will leave anyone who has enjoyed Indian cuisine with a new appreciation for the unique southern style of cooking. A must-read preface provides a colorful description of the region and a historical overview of the state of Kerala, a center for the spice trade located on the southwest coast. More winning, the chapter features compelling background and autobiographical information about the author, her family, and her roots in Kerala. While the recipes, collected from many trips to the region and time spent in the kitchens of Indian relatives and friends, are full of exotic spices and vegetables, Kaimal offers alternatives to some of the unusual ingredients that may be difficult to find in the typical grocery store. Sourdough Crêpes with Potato Masala, Sweet Green Mango Chutney, Spicy Beef Curry, and even Christmas Cake are just a few samples of the variety. For those interested in traditional Indian cooking, this is both a rich source of history and a thorough introduction to the southern Indian palate. --Teresa Simanton

romba pramaadam- double A - OK:
if u are a mallu or a south indian or north indian or any one who loves indian food and want to try a very authentic keralite malabar cuisine- this is the book- u can say AMMA's cuisine just like ur moms cooking tastes so good when u try these receipes the appam the cardamom coffee,banana fritters.fish, avial etc etc this book canbe recomended along with Maya"s other work curried flavours for those who are longing to eat like home in other countries i would strongly recommend to buy this book maya has travelled to her ancesteral home to collect these reciepes for the mouths in United states and has done a excellent job i do respect her as i do respect late Chef Raji Jalepalli of Memphis Tennesse, USA. Charlie trotter of Indian fusion cuisine

Very usable, but not as strong as Curried Favors:
This book features the cuisine of southwest India, a region whose cuisine is very different from the brown glop Americans think of as Indian food. The food is very varied and very fresh, featuring lots of vegetables and legumes with subtle gradations in spicing. It's a pleasure to make and a pleasure to eat. And it makes terrific party buffet food. That having been said, this book is not as effective as the author's other book, Curried Favors. The introduction is wonderful. The author goes back to the India, weaving together explanations of the origins of the cuisine and its various influences with portraits of her family and how they taught her to cook it. This section is delightful. You come away much wiser and yet feeling as if you've been immersed in her culture and embraced by her family. But the recipes themselves could be a little better. It's not that the results aren't terrific. They are. But the recipes lack the perfect clarity and sequencing of Curried Favors, where the ingredients list is set up to facilitate prep and the instructions lead you confidently through to a successful conclusion. Sometimes it takes an extra reading or two to figure out how to line up your prep or how the dish will be put together. If you're patient and read again you'll be just fine, but if you started with the other book you'll be a little frustrated that this one isn't just as wonderful. Net net -- if you're looking for your first Indian cookbook, buy Curried Favors over any other book -- including Madhur Jaffrey, by the way. If you love Curried Favors, you can buy this one as a supplement. But you'll still reach for Curried Favors first.

Excellent book:
I got this book because my family is from Kerala, now they live in the states and I am living in Europe. Even though I am familiar with most of the recipes and I can always call my mummy for a recipe this is a very good book to have on hand. The directions are written excellently and follow the traditional style that I have seen my whole life. If you are away from your Indian family and you want some home cooked food this is definitely a book to keep on hand.

Authentic Kerala Food:
I am from Kerala and know how authentic kerala food is supposed to taste. However, being a new bride and new to cooking altogether,this book was a life saver Basically, Maya Kaimal showed me how to make my mom's food with the same mouth-watering taste. Everything comes out great! Besides being a visual treat in itself, this book is specifically designed to show anyone and I mean anyone..how to easily and with moderate effort recreate the wonders of the tantalizing cuisine of a little southern state of kerala in India. The recipes are not the standard fare found in Indian restaurants..so if you want to recreate the tikka masala etc..this is not the book. If you want to savour some delicious tastes with a tropical feel that are easy to cook in the american kitchen, this book will fit the bill.

An essential part of my kitchen:
What a delightful little cookbook! First, she gives a great background of Kerala and of her own family. My fiancee is also a Keralite and this book has allowed me to make him many dishes that he hasn't had since he was last home. The pictures are bright, colorful, and visually enticing. The instructions are well thought out and the ingredient listings are logically ordered. In particular, I like how she groups spices under the heading "ground masala" and then in the instructions simply states "add ground masala". It makes it easy to know when to throw it in the mix because I put the ground masala together before I start cooking. This way, I don't have to sort through a list of spices that need to be thrown in quickly. My particular favorite recipes are the piralen, meen molee, and the vadala. Actually, the piralen is now a weekly staple for us because it is so quick and simple to make. Since my prior cooking experiences had been primarily Pakistani and North Indian dishes of a heavier nature, I was amazed at how light and refreshing South Indian cuisine can be. I have just purchased Curried Favors and I can't wait to dig into it! I will be using this book for years to come and look forward to cooking these Keralite delights for my own future children. Now, I am just waiting for Maya's North Indian cuisine cookbook (hint, hint :-)