Cooking from the Heart
Book Details
Author(s)Pankajam
PublisherStudio Tara
ISBN / ASINB00KBVGS9K
ISBN-13978B00KBVGS95
Sales Rank1,795,382
MarketplaceUnited States 🇺🇸
Description
Ruchi is a term that gets hard to translate into English; in its vernacular form, it refers to something intangible, beautiful, and definitely tasty. The word that comes closest to it in the English language is “taste” - with a heady combination of flavour and aroma.
In this fast-changing world that encourages a thirst for instant gratification, some long-standing traditions still hold a constant place in our heart – and palates. The culinary arts are gaining steady popularity thanks to the incursion of the television and food shows. While food has always been a fine art, this exposure has given rise to interest from a wide audience of all age groups for a variety of food preparation techniques and in different cuisines. Traditional recipes that shaped people and personalities now find thousands of takers on the Internet through blogs and how-to videos, becoming more global, and perhaps, somewhat uniform.
Food is as closely tied to a person’s identity as it is to a culture or an entire nation. What this book seeks to do is share a part of Pankajam Muthuswamy’s identity: her traditional South Indian recipes and her passion for food, both of which have been a part of her life for over 90 years of her existence.
In the span of her life, generations have come and gone, and so have lifestyles. Keeping that in mind, Pankajam’s recipes show us how each one of the dishes can be achieved by anyone who wishes to partake of this time-tested cuisine originating from the Palghat area in Kerala. These recipes have established her as an authority without diluting the legacy passed on to her from the various branches of her family. Not just that – while retaining the classical method of cooking, the recipes are tailored to modern-day sensibilities so that even the busy, working person can make these simple and healthy dishes with ease by just following instructions.
The book faithfully records the fine art of cooking from a Master who has lived an entire life feeding generations. Pankajam’s razor-sharp memory defies her age as she rattles off ingredients and recipes that turn out dishes just as she predicts – perfect and delicious.
Above all, this book is a labor of love on the part of her grandchildren, each of whom has grown up loving and being shown love through food prepared with great care at home. These simple and healthy recipes are designed so that anyone can cook, serve and enjoy good South Indian home food, any time.
In this fast-changing world that encourages a thirst for instant gratification, some long-standing traditions still hold a constant place in our heart – and palates. The culinary arts are gaining steady popularity thanks to the incursion of the television and food shows. While food has always been a fine art, this exposure has given rise to interest from a wide audience of all age groups for a variety of food preparation techniques and in different cuisines. Traditional recipes that shaped people and personalities now find thousands of takers on the Internet through blogs and how-to videos, becoming more global, and perhaps, somewhat uniform.
Food is as closely tied to a person’s identity as it is to a culture or an entire nation. What this book seeks to do is share a part of Pankajam Muthuswamy’s identity: her traditional South Indian recipes and her passion for food, both of which have been a part of her life for over 90 years of her existence.
In the span of her life, generations have come and gone, and so have lifestyles. Keeping that in mind, Pankajam’s recipes show us how each one of the dishes can be achieved by anyone who wishes to partake of this time-tested cuisine originating from the Palghat area in Kerala. These recipes have established her as an authority without diluting the legacy passed on to her from the various branches of her family. Not just that – while retaining the classical method of cooking, the recipes are tailored to modern-day sensibilities so that even the busy, working person can make these simple and healthy dishes with ease by just following instructions.
The book faithfully records the fine art of cooking from a Master who has lived an entire life feeding generations. Pankajam’s razor-sharp memory defies her age as she rattles off ingredients and recipes that turn out dishes just as she predicts – perfect and delicious.
Above all, this book is a labor of love on the part of her grandchildren, each of whom has grown up loving and being shown love through food prepared with great care at home. These simple and healthy recipes are designed so that anyone can cook, serve and enjoy good South Indian home food, any time.
