Coconut Lagoon - by Joe Thottungal (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>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.<p/><br></br><p><b> Book Synopsis </b></p></br></br>Figure 1 Publishing proudly presents Coconut Lagoon, a collection of 80 easy-to-make recipes designed with home cooks in mind. Kerala, the southwestern region of India, is paradise on earth with its tranquil beaches, lush mountains, and incredibly delicious cuisine. As the birthplace of black pepper, Kerala is hailed as the land of spices. Coconut Lagoon features authentic regional dishes such as mango pickle, dosa, Malabar parathas, biryani, Thrissur-style fish, and banana fritters, as well as more-widely-known Indian recipes that are loved around the world, such as chai, butter chicken, and poori. With a handy section on ingredients, a resource list, and stunning photography throughout, Coconut Lagoon is an indispensable addition to any food lover's library and a delicious tribute to family, food, and home.<p/><br></br><p><b> Review Quotes </b></p></br></br><br>"Joe Thottungal takes readers on a delightful culinary journey into the colourful world of Kerala cuisine and celebrates its authentic flavours. Highly recommended." --<b>Vikas Swarup</b>, author of <i>Slumdog Millionaire</i> and High Commissioner of India to Canada "Chef Joe Thottungal always cooks with passion and love, and he brings the authentic aromas, flavours, and textures of south Indian food to his restaurant Coconut Lagoon. It is the benchmark of Keralan cuisine." --<b>Peter Joseph</b>, chef of Michelin-starred restaurant Kahani "Coconut Lagoon modernizes Indian cuisine, pushes the boundaries, and creates something truly world class." --<b>Steve Beckta</b>, owner of Beckta Dining and Wine "Joe Thottungal is a rare talent when it comes to making delicious and exciting food. A Coconut Lagoon book, full of his secrets, will be a welcome addition to anyone's collection." --<b>Marc Lepine</b>, chef of Atelier<br>
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