With 80 easy-to-make recipes with home cooks in mind, a handy section on ingredients, a resource list, and stunning photography throughout, this is an indispensable addition to any food lover's library.

In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.

"Other books have ably explored India's far southern territory, but Ms. Ramachandran reveals amazing range and depth in Kerala's Hindu vegetarian traditions."-The New York Times review "Ammini Ramachandran, a Texas based food writer with roots in the Indian state of Kerala, has self published an authoritative cookbook cum memoir, Grains, Greens, and Grated Coconuts, on that region's elaborate, nuanced cuisine."-Saveur February, 2008 "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's a wonderful tribute to Kerala and a stunning gift for the rest of us."-Rachel Laudan, author of The Food of Paradise: Exploring Hawaii's Culinary Heritage "Grains, Greens, and Grated Coconuts is a jewel of a cookbook-from its authentic recipes (many published here for the first time) to Ammini Ramachandran's evocative personal anecdotes of Kerala's 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."-Grace Young, author of The Wisdom of the Chinese Kitchen

This collection deals with an ancient institution in Eastern Polynesia called the rahui, a form of restricting access to resources and/or territories. While tapu had been extensively discussed in the scientific literature on Oceanian anthropology, the rahui is quite absent from secondary modern literature. This situation is all the more problematic because individual actors, societies, and states in the Pacific are readapting such concepts to their current needs, such as environment regulation or cultural legitimacy. This book assembles a comprehensive collection of current works on the rahui from a legal pluralism perspective. This study as a whole underlines the new assertion of identity that has flowed from the cultural dimension of the rahui. Today, rahui have become a means for indigenous communities to be fully recognised on a political level. Some indigenous communities choose to restore the rahui in order to preserve political control of their territory or, in some cases, to get it back. For the state, better control of the rahui represents a way of asserting its legitimacy and its sovereignty, in the face of this reassertion by indigenous communities.

In 1996, Allan Weisbecker sold his home and his possessions, loaded his dog and surfboards into his truck, and set off in search of his long-time surfing companion, Patrick, who had vanished into the depths of Central America. In this rollicking memoir of his quest from Mexico to Costa Rica to unravel the circumstances of Patrick's disappearance, Weisbecker intimately describes the people he befriended, the bandits he evaded, the waves he caught and lost en route to finding his friend. In Search of Captain Zero is, according to Outside magazine, "A subtly affecting tale of friendship and duty. [It] deserves a spot on the microbus dashboard as a hell of a cautionary tale about finding paradise and smoking it away." In Search of Captain Zero: A Surfer's Road Trip Beyond the End of the Road is a Booksense 76 Top Ten selection for September/October.

As young kids, SAVI and VID, as they are popularly known to their followers, dreamt of travelling the world together. In 2013, they turned this dream into reality with the launch of their travel blog, BRUISED PASSPORTS. And now, countless flights, dreamy destinations and beautiful pictures later, the OG couple of travel has decided to reveal the secret of their carefree and footloose life. But this isn't just a book filled with dreamy stories of travel, people and culture; in these pages, Savi and Vid share their insights on how you, too, can live a life full of memories, adventure and the excitement of discovering a new place. With tips, plans and advice inspired by the hurdles and successes they have faced, Savi and Vid tell you how to be successful digital nomads in a post-pandemic world. From financial planning to, risk analysis, to taking that leap of faith, to how to create a brand of your own, BRUISED PASSPORTS promises to be a treasure trove for anyone who wants to take the plunge and set off on a journey to live life on their own terms.

Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba